Sentences with phrase «used coconut almond milk»

I too replaced 3/4 cup of AP flour with whole wheat flour, and I used coconut almond milk instead of soy, and coconut oil instead of vegetable oil.

I used coconut almond milk instead of vanilla just because I had some on hand, but the coconut butter didn't seem to mix in super well with the smoothie.

I used coconut almond milk (to get an extra coconut flavor) and they turned out chewy and delicious!

Not exact matches

So, in the end I used cow milk, organic quick oats, banana, coconut butter and almond butter.

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

I used coconut milk and peanut and almond butter and put some berries on top.

I normally soak my oats in coconut or almond milk but when I was at my parents house in Italy recently there was a jug of fresh - squeezed blood orange juice so I used that.

This soup is a really easy way to use them, with just six ingredients it's a perfect speedy supper, all you need is: parsnips, garlic, onion, cumin, almond milk and yoghurt (I use a vegan - friendly coconut one.)

I used coconut milk instead of almond milk.

I tried a tasty variation of this today as I didn't have any almond milk so I used oat milk and the remnants of a can of coconut milk which had a lot of lumpy, creamy bits.

For a lot of people exclusively using almond milk, it's about personal preference; I'd use coconut milk myself a whole lot more if I knew how to make it!

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

As the liquid you can use either water, almond milk or coconut water, they're all equally awesome so use whatever is easiest for you — almond milk is the creamiest though, so it's probably my favourite.

I did substiute the Almond milk for coconut milk and used organic raw honey instead of date syrup as i did nt have the other ingredients in.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

About 1/2 a glass of milk, 100 ml (I use almond or coconut milk — the amount of milk does depend on how thick or runny you like it though, so please adjust accordingly)

Also, I have noticed you use almond milk much more than coconut milk in your recipes.

I used what I had on hand: adriatic figs instead of strawberries and coconut milk and raw almond butter instead of the soaked nuts and water and it still turned out amazing!

We used almonds in the absence of walnuts (soaked with salt, in true Nourishing Traditions style), and topped with coconut milk, shredded coconut, pomegranate, pineapple & banana.

I was also thinking of being adventurous and using chocolate coconut water (or chocolate almond milk)...

Sometimes I eat it right out of the jar as a replacement for granola, other times I stir it up with some unsweetened almond milk and eat it like oatmeal, and other times I add it to the top of some coconut yogurt and use it just like I would granola.

Use coconut or almond milk.

You can also use a non-dairy milk like almond milk or coconut milk.

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

For a lower - fat version, use cartoned coconut milk or almond milk.

When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.

To make this recipe dairy - free, use a good quality mayonnaise as your base, and then try either coconut milk or almond milk to thin it out.

I used coconut milk and didn't put the almond extract.

You'll need your greens powder, chia seed, orange, banana, pineapple Greek yogurt, and milk — if you need to, you can use coconut or almond yogurt and milk.

Instead of almond milk, I had some canned coconut milk opened and used that.

Use your favourite yogurt, as there are so many choices available now: full - fat, low - fat, 0 - fat, Greek, or dairy - free cultured milks like almond or coconut, which is my preference.

Note: You can use almond milk instead of coconut milk but the result won't be as creamy and will contain less fat.

That said, you can use your favorite unsweetened dairy - free milk beverage, whether it be coconut, cashew, almond or soy!

I originally used an allergy - friendly hemp milk alternative when making this recipe, but your favorite variety (coconut, rice, almond, sunflower, etc.) will work great — as long as it meets your dietary needs.

Bake the cake (or cupcakes) as directed on box (I used coconut oil in place of the butter, and almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes

Does this use the canned full fat kind of coconut milk or the refrigerated drinking kind of coconut milk (like with the almond milk)?

*** i was out of almond & coconut milk on one of my many attempts at baking this, so i used 1/3 c water mixed with 1/3 scoop vanilla protein powder and mixed it in a shaker bottle to make my own «vanilla milk»... it worked great!

I used coconut milk in place of the almond milk and I used liquid stevia in place of the maple syrup.

2 eggs 1 cup oat flour (use gluten free oat flour for gluten free crepes) 1 cup milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray

If you're not allergic to nuts or dairy, then you can use either almond / coconut milk or regular milk.

Then melt semi sweet chocolate chips, almond milk and coconut oil on stovetop using double boiler, stir continuously to ensure chocolate does not burn.

I normally use almond milk, but you can also use cow's milk, coconut milk or cashew milk.

Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hCoconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hyAlmond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hcoconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hyalmond milk to hydrate.

Earlier this week, I posted a recipe for Coconut Almond Bites that used up some of the leftover pulp from making homemade almondAlmond Bites that used up some of the leftover pulp from making homemade almondalmond milk.

Well... I use Earth Balance Butter (dairy free) and almond milk but if you wanted to use coconut oil / oil or water / broth you could too!

Add pineapple chunks, banana, almond milk, coconut rum (if using), sweetener (if using), and coconut extract (if using) in a blender.

I had some extra batter left over (I had to use a smaller loaf pan) and so I added some of my homemade almond / coconut milk to make the texture of the batter more like pancake batter... I fried them up in some coconut oil and MAN, they were delish!!

I made this recipe last night and went with organic WW flour since that's what I had on hand, I also used unsweetened vanilla almond milk, added shredded coconut, and chia seeds.