Chia pudding 1/4 cup (60g) ginger + pumpkin cream 3 tablespoons (30g) chia seeds (SUP JOHNNY CHIA) 1 - 2 tablespoons (20 - 40g) grade B maple syrup 3/4 cup (168g) unsweetened
vanilla almond milk Pinch of fine sea salt
1 bar (90g) good quality dark chocolate 2 tablespoons (40g) brown rice syrup 2 tablespoons (22g) decaf coffee liqueur 1/4 cup (46g) unsweetened
vanilla almond milk Pinch of fine sea salt
Not exact matches
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or
milk of choice or water) 1 1/2 cup water 2 tbsp
almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground
vanilla 3 tbsp butter (or coconut oil) 10 - 15
almonds, chopped a large
pinch salt
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced
almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch
pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain
almond milk 2 teaspoons
vanilla extract 1/2 teaspoon
almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups
almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon
vanilla A
pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter
The recipe calls for unsweetened non-dairy
milk, like
almond, hazelnut or coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein powder, pure
vanilla extract and a
pinch of salt.
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut
milk 1/2 cup cashew
milk, rice
milk, or regular
milk 1/4 cup honey 1/2 teaspoon
vanilla extract 3 tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's
Almond Flour
Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3 tablespoons Anthony's...
1/3 cup rolled oats 1/2 cup Original Luz
Almond milk 1/2 cup water 1 tbsp
almonds, chopped
pinch of salt 1 tsp
vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt syrup or maple syrup
Combine 1/3 cup of oats, 1 cup of unsweetened
almond milk,
pinch of cinnamon, 1/4 tsp
vanilla, 5 chopped dates, and 1 tbsp chia.
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of
almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground
almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of
vanilla extract 1 teaspoon of baking powder 3 tablespoon of
almond milk pinch of sea salt
But I do like using a blender to mix the
almond milk (homemade, of course) with the cocoa powder or cacao powder, sweetener,
vanilla bean and
pinch of salt.
Drain and rinse the
almonds then add them to a blender or a food processor along with the
almond milk, lemon juice
vanilla extract, liquid sweetener and
pinch of salt.
Once butternut squash is fork tender, transfer to a food processor along with
vanilla,
almond or cashew
milk and a
pinch of salt and puree until creamy.
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda
pinch of cinnamon 1/3 cup non-fat Greek yogurt (
vanilla or plain) 1/2 teaspoon
vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened
vanilla almond milk
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g
almond flour a
pinch of whole sea salt 3 tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy
milk (OGM - free) 1 tablespoon natural
vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
3 cups oat
milk 1 cup raw buckwheat groats 1 cup rolled oats 1/2
almond flour 4 - 5 dates 1 tbsp coconut sugar 1 tbsp chia seeds 1 tbsp golden flax 1 tbsp psyllium husk
pinch of Himalayan salt bourbon
vanilla powder, cinnamon, ginger 1 apple
I did it mostly like yours: 3 Tablespoons of
Almond Meal 2 Tablespoons of Carob Powder 2 Tablespoons of Honey 1 teaspoon of
Vanilla Extract 1 Egg
Pinch of salt 3 dashes of Cinnamon 1 Tablespoon
Almond Milk 1 Tablespoon
Almond Butter Mix well, put in greased coffee mug, microwave for 1:30 minutes.
I use my go - to, perfectly fluffy, savory quinoa method, but with altogether different ingredients:
almond milk as the cooking liquid, bourbon
vanilla and a
pinch of cinnamon for flavor.
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
I add a few drops of pure
vanilla and a
pinch of sea salt to the
almond milk.
Ingredients: 1 cup
almond meal 1/2 cup pumpkin puree 1/4 cup coconut
milk (I used canned, light) 3 eggs 1 teaspoon
vanilla 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt
Pinch of nutmeg — really, just a small pinch Maple syrup for to
Pinch of nutmeg — really, just a small
pinch Maple syrup for to
pinch Maple syrup for topping
1 cup of steamed and frozen sweet potatoes 1/2 cup of
almond milk 1/2 avocado 1 tablespoon of carob powder 1 teaspoon of maca powder 1/2 tablespoon of
vanilla protein powder (you can leave this out or just add a dash of
vanilla powder) 1 tablespoon of hazelnut butter (
almond butter will work as well) a
pinch of sea salt 1 capsule of Garden of Life Mood +
Pinch Salt 1tsp
Vanilla In a saucepan, whisk the Agar powder with the
Almond Milk over heat for 5 minutes.
1 cup oat flour gluten - free 3/4 cup
almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1
pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup
almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon
vanilla extract
can pumpkin (not pie filling) 3/4 c brown sugar 1/2 c
almond or coconut
milk 3 eggs 1 tsp cinnamon 1 tsp
vanilla Pinch of salt 30 mini pie shells
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy
almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth
Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or s
Vanilla Villa blend — if you can't find it add 1 teaspoon of
vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or s
vanilla powder or extract 1 teaspoon of baking powder a
pinch of pink Himalayan salt or sea salt
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp
vanilla paste OR 1/2
vanilla bean, split lengthwise & seeds scraped out
pinch of fine sea salt 1,5 dl (2/3 cup) whole
milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced
almonds 1 1/2 tbsp powdered sugar, to caramelize
2) For a lightly sweet finish without adding sugar, I find about 5 - 10 drops of liquid stevia is just about right for a quart of
almond milk, along with a half teaspoon of homemade
vanilla extract, and a small
pinch of salt.
I make my own
almond milk using 1-1/2 cups
almonds and 6 cups water, 1-1/2 dates, a
pinch of salt and a little
vanilla.
Approx. 1.5 cups
almond milk (or
milk of choice), add more if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon
Pinch of
vanilla powder (or essence)
Pinch salt Leave half the walnuts and cacao nibs aside.
3/4 cup
almond milk 1 tsp
vanilla extract 3 tbsp coconut sugar (I use TheGroovyFood Company)
Pinch salt 110g cooked and peeled beetroot 100g cashews — half chopped, half whole (other nuts could be optional)
4 ounces concentrated decaf cold - brew coffee 2 ounces Irish whiskey 1 ounce decaf coffee liqueur 2 ounces unsweetened
vanilla almond milk 1 teaspoon cacao powder 4 medium bananas, sliced and frozen
Pinch of fine sea salt
1.5 cups of raw cashews soaked overnight in cold water 1 cup of pumpkin puree 1/4 cup of
almond or cashew
milk (unsweetened)-- I used Silk cashew
milk 1/4 cup of maple syrup 1 teaspoon
vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon clove
Pinch salt
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
Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar
Pinch of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2 cup
almond milk 2 tsp coconut oil, melted 1/2 tsp pure
vanilla extract 1/4 cup frozen blueberries, optional
Ingredients For the custard 500 ml unsweetened and unflavoured
almond milk 3 teaspoons agar agar powder 6 tablespoons rice malt syrup 3 tablespoons
almond butter For the berries black berries (1 small basket) blueberries (1 small basket) 3 - 4 tablespoons rice malt syrup a few
pinches of
vanilla powder 2 tablespoons lemon juice lemon zest (from -LSB-...]
1/2 cup frozen blueberries 1/2 cup frozen raspberries 1 handful spinach leaves, washed well 1 cup unsweetened
almond or drinking coconut
milk 1 Tbsp cashew butter 1 Tbsp coconut yoghurt 1 cm piece fresh ginger, grated
pinch vanilla powder
Ingredients 280 - 300 g cooked semi-whole rice 100 ml coconut
milk, unsweetened and unflavoured 100 ml
almond milk, unsweetened and unflavoured a few
pinches of
vanilla powder 2 handfuls raspberries, cleaned maple syrup, to taste a handful of toasted pumpkin seeds Makes 2 servings.
1 cup raw
almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut
milk (or water) 1
vanilla bean, split and scraped 1/2 tsp ground cardamom
Pinch of fine sea salt 2 - 3 nectarines, halved, pitted and sliced
1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp
almond milk (or
milk of your choice) 1 tsp
vanilla powder 2
pinches of himalayan pink salt 3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
1/4 tsp ground flaxseed + 1/2 tsp water 1/4 cup whole wheat pastry flour 1 1/2 Tbsp brown sugar heaping 1/4 tsp baking powder
pinch cinnamon
pinch salt 1/8 tsp apple cider vinegar 1/8 tsp
vanilla 2 1/2 Tbsp unsweetened
almond milk
INGREDIENTS 2 cups of filtered water or
almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons
almond butter 1 teaspoon
vanilla extract a
pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened
almond milk 2 fresh dates, pitted 1 teaspoon
vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus extra for serving
pinch of sea salt fresh berries, for serving
Crust 3/4 cup thick rolled oats 3/4 cup raw pecans
Pinch of fine sea salt 1/2 teaspoon
vanilla bean powder, optional 2 - 3 medjool dates, pitted 1 tablespoon raw
almond milk
3 cups plain
almond milk 1/4 cup full fat coconut
milk 2 tablespoons goji berries 2 teaspoons lucuma powder good
pinch of sea salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground
vanilla bean
Ingredients pudding 1 medium avocado 2 tablespoons cacao powder
pinch of cinnamon 1/2 teaspoon
vanilla 1/2 cup plain
almond milk 2 tablespoons maple syrup
115g pitted dates 85 ml boiling water 90g wholemeal self - raising flour 1 tsp bicarbonate soda 1 whisked egg 1 tsp
vanilla extract 42g fat free yoghurt 70g coconut sugar (I use TheGroovyFood Company) 50 ml
almond milk Pinch salt (Butter and sprinkle of flour for greasing tins)
2 tablespoons coconut flour (I used Bob's Red Mill) 1 teaspoon cinnamon
Pinch of fine grain sea salt
Pinch of nutmeg 1/2 teaspoon baking powder 1 egg (o 2 flax eggs) 2 tablespoons
milk of your choice (I used
almond milk) 1 1/2 tablespoons maple syrup 1 tablespoon coconut oil (or butter), melted 1/2 teaspoon
vanilla extract
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened
almond milk 1/2 tsp
vanilla extract add spices accordingly: cinnamon, ginger, nutmeg,
pinch of salt optional: 1 tbsp protein powder (I used VEGA original)
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened
almond milk 1/2 tsp
vanilla extract add spices accordingly: cinnamon, ginger, nutmeg,
pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!