While we’ve previously noted that Almond Milk is now a thing you can get across Adelaide cafes, and it can actually makes coffee taste even more delicious (no sorcery required), it’s actually more versatile that you might know. Now, if you’re sitting there thinking that you’re about to hear about another one of those ‘alternative’ food options people say is not only good for you and all dairy free, but it makes you’ll fart rainbows and is accompanied by monks chanting for world peace in your honor because you use it… no.
Almond Milk just tastes good, and quite frankly when you’re having the same thing for breakfast day-in-day-out you’re disrespecting the fact that you could put anything on that cereal or in your smoothie but you won’t. Try something different for goodness sake; you only live once and all that.
If there’s somebody that knows a bit about how good Almond Milk tastes, it’s the crew from Almond Breeze. Responsible for creating a magical ‘Barista Blend’ that doesn’t separate when you’re making your coffee, they have a few other recipes for making things delicious which they’ve been kind enough to share. Because why else would you make the change unless it actually tastes better? Other than to tell your friends and family about how good the food you make tastes…
Avocado, Mango, Lime Smoothie
Serves: 4
Preparation: 5 minutes
Ingredients:
- 4 cups Original Almond Breeze
- 1 cup fresh or frozen mango chunks
- 1 avocado peeled and seed removed
- Juice of half lime
- 2-4 ice cubes (optional)
Method:
Place all of the ingredients into your blender and blend for 30-45 seconds or until the desired consistency is reached. Pour into 4 tall glasses garnish with mint sprig, if desired.
Green Almond Smoothie
Serves: 2
Preparation: 5 minutes
Ingredients:
- 2 cups Original Almond Breeze
- 1 kiwi peeled
- ½ cucumber peeled
- 40 g spinach
- Fresh basil
Method:
Place all of the ingredients into your blender and blend for 30-45 seconds or until the desired consistency is reached. Pour into 2 tall glasses and garnish with basil leaves and kiwi slices, if desired.
Almond Milk, Honey and Strawberry Flan
Serves: 4
Preparation: 15 minutes
Ingredients:
- 5 cups Original Almond Breeze
- 1 teaspoon honey
- 10 strawberries cut into pieces
- 1 teaspoon gelatine
Method:
In 4 ramekins, line with the strawberries. In a sauce pan, combine the almond milk with the honey and stir. Add the gelatine and bring to the boil for 2 minutes. Pour into the ramekins, let cool and put in the fridge at least 1 hour. Serve chilled and garnish with fresh mint and red berries, as desired.
Raspberry, Banana and Cashew Nut Breakfast Bowl
Serves: 1
Preparation: 5 minutes
Ingredients:
- 1 cup Original Almond Breeze
- 120 g raspberries
- 1 banana
- 10 cashew nuts
- 2 teaspoons oat flakes
Method:
Combine all of the ingredients in a blinder and blind. Pour in the bowl and garnish with flaxseed, if desired.
Lemon Almond Bread
Serves: 4/6
Preparation: 10 minutes
Ingredients:
For the bread:
- 1 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup Almond Breeze Unsweetened Almond Milk
- 1/2 cup canola or vegetable oil
- 2 large eggs, slightly beaten
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the lemon glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon almond extract
- 3 tablespoons sliced almonds, for garnishing the loaf
Method:
Preheat oven to 180°C. Spray a loaf pan with cooking spray and set aside. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.
Have you stumbled across any Almond Milk recipes? Let us know! Email [email protected]
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