Add all ingredients to a large clean bowl and soak over night covered with a cloth.
Use a blender or stick blender to whiz the ingredients thoroughly (about 2 minutes).
Strain the milk through a fine sieve or muslin cloth into a bowl.
Store in a clean glass jar in the fridge.
Will keep for several days.
You can add cinnamon, vanilla, honey, etc. to sweeten it up and give more flavor or leave plain to use for cooking.
Enjoy!
For coffe milk:.
Add coffee syrup to the glass of cold milk.
Stir well with a spoon.
Serve immediately.
For the coffee cabinet:.
In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
Pour and serve immediately.
irtight container in the refrigerator for up to a week. Place
otatoes in boiling salted water for about 20 mins. Drain and
Saute onion, garlic and chilies for 2-3 mins, until onion
et mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of
o low. Continue to cook for approximately 20 minutes, or until
br>Let mixture sit for 10 minutes (for oat bran to absorb some
Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.
Cut up margarine into oat milk and heat in the microwave for 30 to 60 seconds. Stir until margarine is melted.
Pour oat milk mixture into a blender; add whole wheat flour, all-purpose flour, eggs, wheat germ, maple syrup, and vanilla extract. Blend until well combined.
Preheat a waffle iron according to manufacturer's instructions. Pour 1/5 of the batter onto the hot iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
Combine oats and almond milk in a large bowl. Cover
0% you can set aside for a garnish. Cut the chicken
Either cut the recipe in half or find a
ntil slightly thickened.
Add milk.
Add spices.
Add
easuring jug, whisk together the milk, egg and vanilla, and then
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
gg yolks with tablespoon of milk.
Combine sugar, cornstarch and
Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.
flour-like consistency.
Mix oat milk, coconut oil, and eggs together
beating well.
Combine the milk with the vanilla and almond