Almond Joy {Coconut} Ice Cream. I feel like this ice cream is really a no-brainer.
I’m not sure if it’s a bit of brainwashing leftover from childhood, but there is still a part of me when I think coconut, I think Almond Joy and Mounds. I honestly can’t tell you the last time I had one, but that connection is there. This ice cream is amazingly simple to throw together (even making your almond milk is easy- I promise!). Magic Mint-Chocolate Matcha Cups. These easy-to-make, simple-ingredient, melt-in-you-mouth Magic Minty-Chocolate Matcha Cups are rich in chocolate flavor with a silky center of minty-matcha green tea bliss.
Sweet and cool, I store these little cups in the freezer and grab one when I have a chocolate craving. The hint of mint is super refreshing and the green tea accent adds color, antioxidants and a cravable flavor you simply must try... Mint Cool Down. These cups instantly chill your mood and calm your craving for something sweet. Vegan Sweetened Condensed Milk. With child #1, we went through a whole process of giving up foods–gluten, dairy, etc. in an effort to finally find out what was wrong with her.
She ended up having megacolon, a painful thing to watch her go through her first few years of her life but a relatively easy treatment. Child #2 was allergic to everything, and eventually lived on expensive formula until we could settle him on soy.Ironically he will now eat anything and is a stick. Baby #3? Seems to also carry on with her early allergy to milk.
Which means I’m also on a dairy free diet once again. My husband asks me why I do it. I’m starting to find that making two different dinners, two different desserts, and two of everything isn’t an easy task. And it’s expensive. And desserts and treats have to be made ahead of time. Oh, you can. DIY Dairy-Free Coconut Yogurt. Vegan and Gluten-Free Polenta and Beans. Salads and brown-rice pasta aren't the only ways to enjoy a quick dinner when you're eating a vegan and gluten-free diet. If you need a tasty new idea, give this spin on the basic burrito a whirl. Instead of wrapping beans and veggies in a flour tortilla, use polenta (look for it in firm tubes at health-food stores and most supermarkets). Since it's made with cornmeal and water, it's completely gluten-free. This filling and flavorful meal is under 300 calories and takes less than 30 minutes to make; it also stores well in the fridge, so what you don't finish will make the perfect lunch for the next day.
Keep reading to see this simple low-cal recipe. Carrot cake jam, wha? My goodness, whoever heard of such a thing as carrot cake jam?
Not me. i think it’s it’s just ridiculous. and delicious. i really thought i was not going to like it but i do. i’m imagining a whole mess of this on top of another whole mess of cream cheese on top of…well, you get the idea. i needed to preserve something with carrots as per the can jam assignment for this month. i really thought about canning my mexican hot carrots and eventually i will. but i managed to intimidate myself out of it as the last time i made pickles and water bath canned them, they went as limp and colorless as an old rag doll. i know what you’re asking yourself : does it really taste like carrot cake?
Not that i’m complaining. carrot cake jam (makes about 5-6 half pint jars) adapted from ball complete book of home preserving 1 1/2 c carrots, grated or matchstick-cut 1 1/2 c pears, peeled, cored , cut into tiny dice 1 3/4 cup finely chopped pineapple with any collected juice 3 tbsp lemon juice 1 tsp cinnamon. Chocolate Almond Ice Cream - Weigh It Up. A delicious gluten-free, dairy-free ice cream. 1 ½ cups Sanitarium So Good Almond Milk 2 ripe bananas 2 tablespoons cocoa powder ½ cup dark dairy-free choc chips Gently whisk ½ cup of almond milk in a saucepan over low heat with the cocoa powder until fully incorporated.
Place in a blender with the remainder of the almond milk and bananas and blend for about 10 seconds. Add choc chips and pour mixture into your ice-cream maker according to instructions. Process for at least 20 minutes until thick. TIP: If you don't have an ice cream maker, you can churn the old-fashioned way. No comments yet! Get recipes & articles straight to your inbox! We are discussing... Cinnamon Buns Recipe. Preheat oven to 350F.
Grease a circular cake pan and set aside. Gently warm 3/4 cup non-dairy milk to about 110 degrees. Sprinkle yeast over warmed non-dairy milk and let it dissolve, about 5 minutes. Combine 2 cups of flour, 1/4 cup sugar, baking powder, 1 tsp cinnamon and 1/4 salt in a large bowl. Add 5 tbsp applesauce and yeast mixture, stirring spatula to combine.