0:26
Vanilla cinnamon almond butter and my favorite breakfast💜 It’s made in 20 minutes
Ingredients (2 jars) 400g almonds 1 tsp vanilla extract 0.5 tsp salt 0.5 tsp cinnamon Instructions: 1. Roast your almonds in the oven for 8-10 minutes (200C/390F). 2. Let the almonds cool off and blend them using a food processor or high speed blender. Stop and scrape down the edges as you go. Eventually your almond butter will become silky smooth. Tips: Spread on toast, use as topping on porridge or chia pudding, in smoothies, as a dip for your fruit etc. Chia seed Pudding: 3 tbsp chia seeds 2 tbsp vanilla protein powder 1 cup (240ml) plant milk 0.5 cup (100ml) frozen mixed berries Instructions: 1. Mix everything together in a bowl and let it sit for 10 minutes. 2. Now add more water until wanted consistency. 3. Heat up your berries. by @eatmoreplants.no
1:03
Almond butter and instant almond milk
I love kitchen hacks and this is one of my favorites - when you make almond butter (or your favorite nut or seed butter), before washing your food processor, pour some water in it and blitz for a few seconds. Voila, instant almond milk! Check this blog post for other ways to make instant almond milk: • https://www.alphafoodie.com/instant-nut-milk/ • And here you can see how I make almond butter: • https://www.alphafoodie.com/two-ingredient-homemade-almond-butter/ •
0:24
Whipped Cashew Butter
10min · 20 servings Ingredients- • 2 cups cashews, raw • 3 tbsp coconut oil, melted • 1 tsp salt Method- • Roast cashews for 10 minutes at 400F. • Place all ingredients into food processor and blend until smooth. Stop to scrape down sides every now and then, it should take about 5-10. • Store in an airtight container on the counter for up to a month, or in the fridge for 4 months.
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