Tuesday, 27 August 2013

Saintly Tuesdays - Baking With Almond Milk

Ever since I took the plunge and became an
almond milk devotee, I feel like my body has reaped the benefits.

You see, almond milk is one of those rare, wondrous products which not only taste delicious, but also nourish your body from the outside, in.

Rich in vitamins A, D and E, it's also full of calcium and iron too. It's even been shown to help boost weight loss, maintain better heart health and help our eyes to function properly.

However, the biggest difference to me has been in my skin, which has been visibly clearer and brighter ever since I ditched the dairy. The spots which I had assumed were hormonal have faded, the bags under my eyes are disappearing, and everything just looks a lot fresher.

So, as you can imagine, I was delighted when Blue Diamond offered to send me some of their Almond Breeze range to review. I was sent both sweetened and unsweetened almond milk, as well as a new one for me - divine chocolate almond milk.

Since they all tasted absolutely delicious, I thought I'd review them the only way I knew how: with food! I've rounded up some of my current favourite ways to use almond milk, but for more ideas on how to bake and cook with the white stuff, check out my recipes here - Molten Chocolate Protein Cake, Chia Chocolate Pudding, Sweet Potato Brownies and Avocado and Corn Chowder are some of my ultimate faves.


Sam x


Healthy Chocolate Truffles

What can I say about these, except YUM?! Everyone who tries these loves them.

170g pitted dates
3 tbsp desiccated coconut
2 tbsp maple syrup
1 tbsp chia seeds
1 tbsp flax seed
2 tbsp oat flour
1 tbsp Lucy Bee coconut oil
Drop vanilla or almond extract
2 tbsp Blue Diamond chocolate almond milk


1) Blend all of the ingredients, except the milk, together in a food processor for a few minutes. Add the almond milk down the funnel and continue to blend until the ingredients combine and clump together.

2) Roll together balls of the mixture, then roll in your chosen topping (chopped nuts, coconut and cocoa all work well). Leave to set in the fridge.


This is my go-to breakfast on long, lazy weekends and for special treats. The pancakes taste fluffy and light and are perfect when drizzled with honey or maple syrup - yum!


200g oat flour
1 tsp baking powder
1 egg
300ml Blue Diamond sweetened almond milk
1 tbsp melted coconut oil (plus more, for frying)
150g blueberries
Maple syrup and Mixed Berry Co-Yo, to serve


1) Mix together the oat flour and baking powder in a large bowl, then create a well in the centre. In a jug, whisk together the egg and almond milk, then pour into the flour well and mix to create a thick, smooth batter.

2) Stir in the coconut oil and blueberries, then heat a blob of coconut oil in a pan over a medium heat. Add a tablespoon of batter to the frying pan for each pancake and fry for 3 minutes on both sides, or until golden brown.

(From NicsNutrition)

Overnight Oats

1/2 cup oats
1/2 cup Co-Yo or Greek Yoghurt
1/2 cup Blue Diamond unsweetened almond milk

For the chocolate oats:
1/2 cup oats
1/2 cup raw chocolate Co-Yo
1/2 cup Blue Diamond chocolate almond milk


1) Mix together the ingredients, then place in an airtight container and store in the fridge overnight.

2) Top with fruit or cinnamon, maple syrup or honey - whatever takes your fancy! - and eat in the morning.



1 banana, chopped and frozen
200ml Blue Diamond chocolate almond milk
1 tbsp natural peanut butter
1 tsp unsweetened cocoa
1 tsp vanilla
1tbsp melted coconut oil (optional, but it gives an extra energy boost)


1) Take the frozen banana from the freezer and pulse in the food processor until it starts to liquify. Then pour in the almond milk down the funnel and continue to pulse. Slowly add in the rest of the ingredients and blend til combined. Pour into a glass and drink for an instant energy hit!



(Makes 10)
150g plain flour
1/2 tbsp baking powder
1/4 tsp salt
1 egg
40g honey or maple syrup
125ml Blue Diamon unsweetened almond milk
50g coconut oil, melted
100g glace cherries, chopped
1 small banana, mashed


1) Preheat oven to 180C, then sift together the flour, baking powder and salt. In a different bowl, whisk the egg, honey, milk and coconut oil. Mix the dry ingredients into the wet ingredients, being careful not to over stir or blend too evenly.

2) Add the cherries and the banana and stir again, once again being careful not to over mix. Spoon into muffin cases and bake for 25-30 minutes, or until a toothpick comes out clean.