1. In a large bowl, whisk together all of the ingredients (starting with 1 & 1/4 cup almond milk) until the clumps are gone. Place in fridge for 1-2 hours, until thick or overnight.

Stir well, add more milk if desired to achieve the thickness you desire, and serve chilled. Alternatively you can heat in the microwave and serve it warm.

It’s nice with a spoonful of coconut cream mixed in or a mashed banana too.

Nutritional Info: (per serving, without shaved chocolate): 197 kcals, 12 grams fat (healthy fat from chia/almond), 26 grams carbs, 15 grams fibre, 9 grams sugar, 8 grams protein.

Share this:

Method
FOR 1 Serving
Fill a cocktail shaker with ice then add vodka, triple sec, cranberry juice and lime juice. (We like the extra bite of extra lime juice, so we use 1/2 an ounce in our cosmopolitan cocktails. However, use what is best for your taste).

Shake the cocktail shaker for about 30 seconds until well chilled. Then, strain into a martini glass.
Garnish with orange peel/twist. For an extra burst of flavor, peel the orange twist over the filled cocktail glass. This way, the orange oils spray into the glass.

FOR 4 SERVINGS
Add vodka, triple sec, cranberry juice and the lime juice to a pitcher then stir. Refrigerate. Then, once ready to serve, pour into four martini glasses and garnish with orange peel/twist.

Share this:

1. Preheat oven to 400°.
2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

Share this:

Step 1.

Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half length ways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
Step 2
Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
Step 3
Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).
Step 4
Serve custard warm or cold over stewed fruit, pancakes or crumbles.

Share this:

Combine crumbs, margarine, and sugar, blending well. Press out in an ungreased 9 inch pan. Place pan on sheet pan or wrap foil around bottom to ensure no dripping. Set aside.
Preheat oven to 300 degrees.

In large bowl, mix cream cheese and all ingredients except sour cream until smooth. Add sour cream and mix 2 minutes. Pour into prepared pan.

Bake 1 hour in center of oven. Middle will still be creamy. Outer side will be done. Open door, and let set in oven approximately 2 hours to cool.

Use knives to loosen sides of pan, and remove. Place on serving tray and let cool to room temperature. Place in fridge for about 2 hours before serving.

This egg-free cheesecake recipe is gluten-free and wheat-free.

Share this:

 

 

Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Share this: