Place fruit in a large bowl with lime zest and lime juice. Toss gently to combine. Combine yogurt and cardamom in a separate bowl.
Spoon fruit mixture into serving bowls. Top with 1/2 the oat bran then yogurt mixture. Sprinkle with remaining oat bran, nuts and julienned lime zest. Drizzle with honey.
Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
Sift together the dry ingredients, except for the cashews, and set aside.
Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
Pour the wet ingredients into the dry and mix well.
Pour mixture into prepared cake pan.
Top with the cashews all over the cake.
Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
Allow to cool for about 20 minutes.
bowl , pour nearly 50ml milk, add carrot pieces ,cashews and
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
ix whole wheat flour, Greek yogurt, all-purpose flour, baking soda
ith a healthy portion of yogurt crackers on the side. Enjoy
4 tablespoons of cultured yogurt in a cup.
though the original recipe doesn't call for non-fat yogurt, non-fat
Heat milk in a small saucepan over
Prepare the cashew milk as directed below and set
br>Dab the wedges with cashew milk and top with sanding sugar
For the pilaf, heat 1 tbsp oil in a large, deep frying pan. Saute eggplant, zucchini and pepper 3-4 mins. Stir in curry powder, thyme and coconut milk. Cover and simmer 5 mins. Stir in rice, 3 tbsp water and spring onion and season. Cover and simmer 12 mins, or until rice is cooked.
Meanwhile, for the yogurt sauce, heat 1 tbsp oil in a small frying pan and saute garlic. Remove from pan, cool and coarsely chop. Mix yogurt and sour cream together. Add garlic and season. Serve with the pilaf.
Combine sugar, flour, salt and baking powder.
Add milk, yogurt, vanilla, egg and oil.
Stir until mixed.
Do not overstir; batter will be lumpy.
Add blueberries, if desired.
Serves 2 to 4 people (I triple the recipe for my family).
Blend 4 cups cashew milk, 1/2 cup agave nectar, and 1/4 teaspoon nutmeg in a blender until smooth; pour into a pitcher. Blend remaining cashew milk, agave nectar, and nutmeg together in the blender until smooth; pour into the same pitcher and stir to combine. Adjust agave nectar and nutmeg to taste.
Preheat oven to 425\u00b0F. Lightly grease and flour a baking sheet. For the dough, sift flour and salt into a medium bowl and make a well in center. Lightly whisk milk, yogurt and oil together. Add to flour, stirring quickly with a knife, to form a soft dough, adding a little more milk if dry. Drop heaped tbsp of dough onto prepared tray, 1 inch apart. Bake 12-15 mins, until risen and golden. Serve warm with jam.
cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla
or vanilla yogurt. Try other flavorings too.).
Heat the milk mixture
sour cream, or plain whole milk yogurt (optional)
In a large bowl, combine yogurt, ginger, cumin, chile flakes and
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Combine cooked rice, cashew milk, coconut milk, coconut flakes, maple syrup, chia seeds, cinnamon, and vanilla extract in a bowl; mix well. Cover and refrigerate until firm, 8 hours to overnight.