Sentences with phrase «used plain almond milk»

I made it with the cashews but used plain almond milk instead of unsweetened.

If using plain almond milk consider adding 1/2 teaspoon vanilla extract.

If using plain almond milk consider adding 1/2 teaspoon vanilla extract.

In a pinch do you think I could use plain almond milk or regular dairy milk?

Not exact matches

Ingredients (for 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pastry

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)

just did this recipe with a minor adjustment (used 1/2 cup plain unsweetenend almond milk).....

Didn't have macadamia flour, so used all almond, and used plain Greek yogurt instead of coconut milk.

I tend to have plain, unsweetened almond or soy milk in my fridge most of the time, so that's what I usually use, but you can use any kind of milk you like or happen to have on hand.

I used unsweetened plain almond milk to help cream the surprise for the black bean puree — cauliflower!

For the sauce, I used 1 whole avocado, 1/3 cup nooch, 1/3 cup plain almond milk, 1 large fist of greens, and a pinch of salt.

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

Ingredients: 1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract

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-...]

I've recently been using The New Barn almond milk — unsweetened plain.

I used 1 cup plain unsweetened almond milk, 1 cup Trader Joe's Spiced Apple cider, and 2 cups water.

Is it advisable to use a «commercial» almond - milk yogurt (e.g., Kite Hill plain or vanilla flavor) for the starter?

I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy milk (for lack of plain almond milk).

1/2 c chilled unsweetened vanilla almond milk 1/2 c 2 % plain Greek - style yogurt 1 c frozen strawberries 1/2 c frozen sweet cherries (we used Earthbound Farm Organic) 1/4 - 1/2 c ice cubes

1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract

1-1/4 c. stone ground wheat flour 1-1/4 c. stone ground rye flour 1/2 c. coarse ground cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla almond milk + 1/4 c. kefir or plain whole milk yogurt + 2 T. white or cider vinegar -LCB- use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c. plain whole milk yogurt -RCB- 1/2 c. molasses

Using the basic recipe with unsweetened almond milk, plain yogurt and maple syrup, by morning I had several pieces of oats that had a bluish - green color on them (mold?).

I used Blue Diamond Almond - Coconut milk (plain, unsweetened) instead of Califia's, Lyle's Golden Cane Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why not?].

Oil for spraying the pan 3/4 cup almond flour 3/4 cup coconut flour 3/4 cup sugar (I used organic coconut sugar and only used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I used almond milk) 1/2 cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced

pure vanilla extract 1 c. almond milk, sweetened — use plain water for infants..

Mine calls for vanilla yogurt (which I use plain yogurt & add a small dash of vanilla flavoring to cut out the sugar), avocado, spinach, frozen mango & frozen pineapple pieces, and water or almond milk if you prefer!

1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)

I have also used plain unsweetened almond milk and just added a thickener to it.

Salt to taste (start around 1/2 teaspoon), add plenty of freshly ground black pepper, and 2 cups of plain plant milk (I used homemade walnut here, but also love using almond).

I usually make my almond milk «plain,» using just the almonds and water, but the coconut oil makes it extra-creamy!

I used unsweetened plain almond milk instead of soy.

1/4 cup 0 % greek yogurt (could also use your favorite non-dairy plain yogurt) 1 scoop (30 grams) vanilla whey protein (I used Whey Gourmet Naturelle Vanilla sweetened with stevia) 1 Tbsp milk (I used unsweetened almond milk) 1 Tbsp strawberry jam (try and use a lower sugar or double - fruit kind with 5 g sugar per 1 Tbsp)

pure vanilla extract 1 c. almond milk, sweetened — use plain water for infants..

3/4 peach — reserve a little as a garnish 1/2 cup blueberries 1 - 2 handfuls of mixed baby greens (my mix had baby kale, baby spinach, chard, mizuna and mustard greens) Fresh mint — I used the leaves from 5 stalks — I love mint 1/4 cucumber 1 scoop vanilla protein powder 1 cup (approximately) plain, unsweetened almond milk Nutmeg — garnish, and / or add 1/2 tsp

1/2 mango 6 - 7 fresh basil leaves 1/4 fresh lemon, juice of 1 scoop plain or vanilla protein powder (I used egg white vanilla) 1 cup unsweetened almond milk ice optional

If using almond milk, I recommend the plain bottled brands in the refrigerated section of the healthfood store with no chemicals, synthetic vitamins or sugar added.

If using almond milk, I recommend the plain bottled brands in the refrigerated section of the healthfood store.

I used (per serving): 1/4 cup heavy whipping cream or coconut milk 3/4 cup unsweetened almond milk or cashew milk 1 - 2 tbsp almond butter or any nut / seed butter 1 tbsp cacao powder 1/4 cup whey protein powder or plain glass - fed collagen 1 tbsp MCT oil pinch of cinnamon or vanilla (1/4 -1 / 2 tsp) Erythritol (sometimes I skip sweeteners, or use 1 tbsp powdered Erythritol or a few drops of stevia) Optionally ice - I hope this helps!

I used vanilla almond milk but plain is fine.

I made these using plain flour, and one cup almond milk, and Orgran egg replacer and added blueberries and a splash of imitation vanilla extract.

Could you use 1 cup of leftover plain mashed potatoes (mashed with almond milk) instead of cooking a potato with water?