1 CARTON 4 WAYS: ALMOND M*LK

 

Get more out of your Plenish Almond Milk with these 4 recipes you can squeeze out of just one carton; including a delicious hot drink, breakfast smoothie, snack and soup recipe.

 

Oatmeal + Raisin Cookie Dough Freezer-Fudge

Recipe for 20 pieces

INGREDIENTS

¼ cup Plenish Almond Milk

¼ cup coconut oil (40g)

¾ cup coconut sugar (100g)

½ teaspoon vanilla

½ teaspoon flakey sea salt

1 cup oats, oatmeal or oat bran (100g)

1 ½cup ground almonds (150g)

1 teaspoon cinnamon

1/3 cup raisins (100g)

METHOD

In a small saucepan slowly melt all the ingredients in the top section of this recipe. Allow the caramel to boil gently for 1 minute to totally dissolve the sugar.

Pour this over the ‘dry ingredients’ in the second section of the recipe. Mix really well to combine evenly.

Line a loaf tin with some cling film and squidge the fudge mix down evenly into the base. Allow this to set in the freezer for 2 hours before slicing. This fudge needs to be kept in the freezer, and enjoyed straight from the freezer.

 

 

PB + J SMOOTHIE

Recipe for 1 large smoothie

INGREDIENTS

1/3 cup frozen raspberries

1 cup Plenish Almond Milk

1 small banana, frozen

2 tablespoons peanut butter

1 tablespoon maple syrup

½ teaspoon vanilla extract

pinch of flaky sea salt

4 cubes ice

METHOD

Simply whizz until smooth! If you have any leftover smoothie, try freezing it in popsicle molds.

 

 

MACA + VANILLA LATTE

Recipe for 1 cup

INGEDIENTS

1 cup Plenish Almond Milk

1 tablespoon maca

1 teaspoon coconut palm sugar or maple syrup

½ teaspoon vanilla bean paste

METHOD

Use a few tablespoons of the milk to make a paste with all the other ingredients. Heat the remaining milk in a small saucepan and once warm, stir in the maca paste mixing thoroughly. Don’t let the milk boil. If you have a milk-frother use this to aerate the latte before serving.

 

 

CREAMY WHITE BEAN, LEAK + KALE SOUP

Recipe for 2 portions

INGREDIENTS

2 tablespoons oil

1 small brown onion, finely diced

1 stalk celery, finely chopped

1 small leek, finely sliced

1 clove garlic, crushed

1 strip rosemary, stripped and finely chopped

1 cup cooked white beans (150g)

1 (packed!) cup shredded kale

2 cups Plenish Almond Milk

½ lemon, zest only

METHOD

Warm the oil in a medium/large saucepan. Sautee the onion, celery, leek, garlic and rosemary for 15 minutes on a gentle heat, until soft and translucent. Season with flakey sea salt. Add the cooked white beans and the shredded kale, and stir well to encourage the kale to wilt. Now add the almond milk and bring everything to a gentle simmer for 2-3 minutes, but avoid boiling rapidly. Serve in warmed bowls, topped with some lemon zest and perhaps with some toasted almonds for a delicious crunch.

 

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