Ingredients 1 medium cauliflower, cleaned and divided into florets 200 ml plain (unflavoured), unsweetened, GMO - free vegetable cream (
I used almond cream) 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds
Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (
I used almond cream) a few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients) hazelnut oil, to taste whole sea salt, just enough to -LSB-...]
Ingredients 400 g stale wholemeal bread 600 ml oat milk, plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (
I used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]
Not exact matches
I've just
used a tablespoon of the
almond pulp to make ice
cream; awesome flavour & took only an extra minute as I
used the same blender, added a couple of drops of the
almond milk I'd just made, a chopped frozen banana & some cinammon too!
I have very sensitive skin so I
use cacao butter or
almond oil for my skin instead of lotions and face
creams.
I made a loose variation on these (subbing beet pulp and
almond flour for the millet) and I
used cashew
cream in place of the ricotta & three flax eggs to make them vegan > not as perfect as the original, but turned out pretty well.
So I
used silk
almond milk and mimicreme (cashew and
almond cream) in place of the creamer.
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy
cream 3 cups milk (I
used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios,
almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
I
used my Flavour Thesaurus to help me and decided upon
almond as I didn't want to overpower the flavours of the ice
cream.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped
almonds (or,
use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped
almonds / Cake is tender until completely cooled so handle with care.
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block
cream cheese — softened 3 — 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or
use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
Her sour
cream cake
uses almond and vanilla extracts, and I've never seen it turn out anything but perfectly moist, dense, and amazing.
Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own
almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew
cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd
using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only
used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil,
almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the
cream cheese frosting
Use it to make hot cacao with coconut
cream and
almond milk this season and you will never want the standard version of hot chocolate again!
I
use almond milk as the liquid and I blend with a drizzle of raw honey until I have banana chocolate ice
cream.
This cake
uses almond flour instead of regular, and has all my favorite fixings for carrot cake: Carrots, raisins, spices, pecans, and — of course —
cream cheese frosting.
2oz
cream cheese 2oz grated parmesan cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could
use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)
In place of vanilla ice
cream, it
uses just four ingredients including
almond milk, banana, and avocado.
Place softened
cream cheese, strawberry jam, confectioner's sugar, and
almond extract, and pink food coloring -LCB- if
using -RCB- in a small bowl; stir until well combined and smooth.
Wow, absolutely love the cake and especially the
cream cheese icing on it and the fact that you
used ground
almonds as well.
I get the sense that Slater's recipes, like those of the River Cafe ladies, are meant to be
used as springboards, not as hard - and - fast recipe - recipes, and I've been meaning for a while now to play around with the Pork Burgers with Lime Leaves and Cilantro (page 79), Thai Fish Cakes (page 113), Mustard Chops (page 127), An
Almond and Greengage Crumble (page 280), A Quick Ham and Mushroom Supper (page 305), and Baked Onions with Parmesan and
Cream (page 336).
With all the fresh fruit available during the spring and summer months, why not
use some to make a frozen treat like Cherry -
almond Ricotta Ice
Cream?
1 can coconut milk (not light), or 1 3/4 cup
cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched
almond flour 1 cup macadamia nut flour (or
use all
almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
I absolutely love
using almonds (or cashews) to make «
cream cheese.»
While the classic White Russian
uses cream, I believe it still tastes pretty darn good with vanilla
almond milk.
You can scoop the pumpkin -
almond mixture
using a melon ball or a small ice
cream scoop or alternatively, do what I did.
I also tried to keep things plant - based by
using coconut oil for the fat and unsweetened
almond milk in place of the whole milk and / or sour
cream typically
used in muffins.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons
almond meal (finely ground
almonds) Filling: 170 ml heavy
cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I
used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
I was going to make the pumpkin cake with
cream cheese frosting featured above, but was worried about the amount of
almond flour
used and if that would be agreeable with tummies?
I
used unsweetened plain
almond milk to help
cream the surprise for the black bean puree — cauliflower!
I
used part milk and part half & half (10 %
cream), for the flour: 2 Tbsp brown rice flour; 2 Tbsp
almond flour and 2 generous Tbsp tapioca flour / starch.
Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour
cream 1 tsp vanilla extract 1/4 - 1/2 tsp
almond extract (
use a 1/2 if you want a slightly more noticeable
almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon
whole, skim, fat - free, half and half or live it up and
use cream or dairy - free beverage of choice (
almond, hemp, coconut milk, etc..)
I made this last night and it was amazing... I
used a cashew
cream and
almond milk blend for the yoghurt instead to keep it soy free but it was so amazing.
Make sure your
cream is smooth and
use 120 ml of this mixture for the
almond caramel topping.
I
used butter instead of coconut oil because I love butter, and I didn't have enough
almond milk so I added 1 Tbsp heavy
cream and 3 Tbsp water.
To my taste
almond milk has a more subtle, neutral flavor than soy milk so I like to
use it in places where the flavor of the milk is front and center (like in puddings and ice
cream).
The taste of the nuts is noticeable if there aren't other strong flavors so I mainly
use these when there are other strong flavors (like chocolate) or in things where the nut flavor enhances the dish (like in
almond pastry
cream) It is available in some stores but is not widely distributed so I order it online (amazon is a good source).
Converted to gluten - free by
using a gluten - free brownie mix and
almond flour instead of wheat flour so I can't speak to the brownie part of the recipe, but the
cream cheese flavored with bourbon really elevated these brownies and made them perfect for a holiday event.
I
used the sweetened
cream, the liquid I had previously drained, and a small amount of
almond milk, (let's be honest, there was more than enough fat happening already), to make it to 4 cups of milk.
I
used brown rice and homemade
almond milk (soaked
almonds overnight, pureed for two minutes with twice as much water, and strained) and then
used coconut milk instead of
cream.
I have never thought to
use almonds as an ice
cream topper (though peanuts are delicious) and I am sure the flavored
almonds would be EXTRA good!
I had * almost * all necessary ingredients on hand for the recipe with exception of the
almond extract and the milk - I went to our local co-op for fresh
cream - top 2 % milk to
use (and it worked well).
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could
use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw
almonds (I
used 1/3 cup
almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped
cream, optional
I toast then coarsely chop my filberts (hazelnuts)- and you could
use so many different yummy crunchies here - pine nuts, pecans, toasted slivered
almonds, even croutons of day old crusty bread... for those watching their saturated fat,
use evaporated skim milk instead of the
cream - just as yummy!
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can
use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable
cream 100 g
almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
2 cups Oreo cookie crumbs 6 tablespoons butter, melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed milk 3-3/4 cups coconut 1 cup
almond slivers (best if toasted) 1 cup chocolate chips 1/4 cup whipping
cream (we
used evaporated milk) 1/2 cup white chocolate chips
I
use unsweetened coconut milk in my cashew
cream recipe, but you could also try cashew milk or unsweetened
almond milk.
These diced
almonds are the perfect topping for your ice
cream bar or can be
used to coat your favorite meat dish.