Tag Archives: almond milk

No-Bake Vegan Cookies-and-Cream Protein Bars


Ingredients

  • 8 Peep flavored Oreos, crushed
  • 2 cups True Nutrition Lean Vegan Protein Powder
  • 1 cup Coconut Oil
  • 1/2 cup (128 g) Almond Butter
  • 1.5 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • 1/2 cup (120 ml) Vanilla Almond Milk
  • 50 g King David White Choco Chips

Directions

In a large bowl, mix 2 cups protein powder, 1 cup coconut oil, 1/2 cup almond butter, 1.5 tbsp maple syrup, 1/4 tsp sea salt, and 1/2 cup vanilla almond milk. Stir in 50 g white choco chips. In a large ziplock bag, crush 8 Oreos with a rolling pin. Transfer batter to a silicon mold and press firmly. Add the crushed Oreos to the top and refrigerate for 30 mins. Score and break the bars in squares of desired size.

Makes: 16 bars 

Serving Size: about 56 g

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Waffle Greens


Ingredients

  • 40 g Oat Flour
  • 40 g All Purpose Flour
  • 40 g Tapioca Flour
  • 40 g Sweet Potato Powder
  • 1 scoop Vanilla Whey Protein 
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3 tablespoons of Greens Powder
  • 2 cups non dairy milk 
  • 4 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract

Directions

Mix all wet ingredients and a VitamiX. Mix all dry ingredients in a large bowl. Combine and stir well. Cook in a waffle maker until done. Simple 👍🏻👍🏻

Adapted from: Good Karma Foods Gluten Free Matcha Waffles

Pumpkin S’mores Blondies

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Ingredients

1 3/4C Old Fashioned Oats
1t Ground Cinnamon
1/8t Salt
1/2C (8T) Coconut Palm Sugar
1 can Navy Beans
1/2C (4 oz) FF Greek Yogurt
6 Medjool Dates
1 oz (2T) Pumpkin Puree (or any other squash)
1t Vanilla Extract
2T Honey
3/4C Almond Milk
1t Baking Powder
1/4C (4T) Unsweetened Carob Chips
21 Pumpkin Spice Marshmallows

Directions

In a VitaMix, grind 1 3/4C old fashioned oats with 1t cinnamon, 8T coconut palm sugar, 1/8t salt, and 1t baking powder. Transfer to a large bowl. In a food processor, blend 1 can navy beans (drained and rinsed), 1/2C FF Greek yogurt, 6 medjool dates, 1 oz (2T) pumpkin puree, 1t vanilla extract, 2T honey, and 1C almond milk until smooth. Add this to the bowl and stir vigorously. This mixture will be very thick so you will need put those muscles to work 😉 (I may adjust measurements/method next time). Line a baking dish with parchment paper and pour in batter. Sprinkle 1/4C (4T) unsweetened carob chips over the top and arrange about 21 pumpkin spice marshmallows on the top. Bake at 390F for about 20 minutes. Allow to cool and firm up. I stored mine in the fridge and microwaved it for a few seconds and they were fantastic.
Adapted from: Cafe Delite’s Blondies

Makes: 21 bars

Serving Size: 1 bar

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Kabocha Flan

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Ingredients

8 oz Kabocha Squash
3 Large Eggs, whole
10 oz Almond Milk
3T Erythritol
1T Coconut Oil
Coconut Oil Spray

Directions

Pre roast your kabocha, allow to cool, and measure out 8 oz. In a large bowl beat 3 Large Eggs, whole. Continue to beat and add in 10 oz almond milk (or milk of choice), 3T erythritol (or granulated sweetener of choice), and 1T coconut oil (or butter/oil of choice). If using coconut oil, make sure that the eggs are room temperature so it doesn’t harden. Once everything is mixed add in the 8 oz of kabocha and blend until thoroughly combined. Spray your baking dish(s) with coconut oil and pour in the mixture. It will be very wattery. I baked mine in a bain-marie type pan with water. Bake at 350F for 45-60 minutes or until a knife comes out clean. Since mine was a larger dish, baking took closer to 1 hour. Once flan is done, allow it to cool and flip onto a plate. Top with cinnamon and/or caramel sauce of your choosing. I like date caramel (dates blended with water).
Adapted from Hiromi Hayashi’s Kabocha Pudding

Makes: 8 slices

Serving Size: 2 slices

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Chocolate Oatmeal Waffle Stix

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Ingredients
1C Old Fashioned Oats
6 Large Egg Whites
1T Special Dark Cocoa
2T Truvia
1/2C Unsweetened Vanilla Almond Milk
Coconut Oil Spray

Directions
In a VitaMix, grind 1C Old Fashioned Oats into a flour. Transfer to a large bowl and mix in 6 Large Egg Whites, 1T Special Dark Cocoa, 2T Truvia and 1/2C Unsweetened Vanilla Almond Milk. Spray a waffle stick maker with coconut oil and pour in about 1/3 of the batter. Mine made 18 sticks (makes 6 at a time). The batter is pretty runny so make sure you cook the waffles a little longer (the light goes off fairly quickly but they won’t be done). I like mine crispy so I leave them extra long. These are good for a dessert with some Arctic Zero, nut butter of choice and maybe some fresh fruit and whip cream if you’re feeling crazy. I had some leftovers so I also had them for breakfast and dipped them in a Greek yogurt/ coconut peanut butter sauce. Possibilities are endless at 25 calories a stick!

Makes: 18 sticks

Serving Size: 4 sticks

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Coconut-Almond Protein Bread

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Ingredients

2C Old Fashioned Oats
2 scoops Whey of Choice
1/2C Coconut Flour
1/3C Almond Flour
1T Truvia
2t Baking Powder
1 Large Red Delicious Apple
1C Liquid Egg Whites
1C Coconut Almond Milk
2t Vanilla Extract
1/2t Almond Extract
1/2t Coconut Extract
1/4C Unsweetened Shredded Coconut
Coconut oil spray

Directions

In a VitaMix, grind 2C old fashioned oats into a flour then add 2 scoops Whey of Choice (I used Cellucor PB Marshmallow), 1/2C Coconut Flour, 1/3C Almond Flour, 1T Truvia, 2t Baking Powder and pulse to combine. Transfer to a large bowl. Blend a large red delicious apple in the VitaMix then add 1C Liquid Egg Whites, 1C Almond Milk, 2t Vanilla Extract, 1/2t Almond Extract, 1/2t Coconut Extract and blend until smooth. Slowly mix into the dry ingredients. Spray a loaf pan with coconut oil and pour batter in. Top with 1/4C Unsweetened Shredded Coconut. Bake at 350F for about 45-50 minutes. You may want to broil for the last 2 minutes to brown the coconut on top! (Be sure to keep an eye on it when broiling). I adapted this recipe from @angelamccafferty. It was a little soggy do I’d use a little less almond milk next time but it was good.

Makes: 9 slices

Serving Size: 1 slice

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Pumpkin Hummus

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Ingredients

1 can of chickpeas/ garbanzo beans
3C roasted pumpkin (skin on)
1/2C almond milk (as needed)
1T garlic powder
1t cayenne pepper
Additional spices as desired

Directions

Slow roast pumpkin with skin on and let cool. I saw slow so you can dehydrate the pumpkin as much as possible. Drain garbanzo beans and pour the entire can in a food processor. Pulse until desired consistency, add almond milk as needed (I used about 1/2C). Add 3C roasted pumpkin (skin on), 1T garlic powder, 1t cayenne pepper, and whatever spices you’d like. Pulse to mix and serve with some veggies for a healthy snack. That simple!

Makes: 8.5 servings

Serving Size: 1/2 cup

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