Category Archives: almond breeze

The Lilydale General

Okay, so you’ve read about The Lilydale General before, but I’m writing about it again!

I’ve you haven’t visited this little gem, then put the address, 110 Beresford Road, Lilydale, in your GPS and head down.
Today the General was packed. 
I was warmly offered a space over at the bar, settling in with an almond milk chai latte.

I perused the menu, deciding on Toasted Sourdough Bruschetta, with goats feta, avocado, tomato, Egyptian Dukkah, topped with a poached egg.
The meal arrived quickly, and the staff member was friendly and chatty, despite being a busy time.
My latte was creamy and not too sweet and the food was perfect as usual.

My brunch was yummy & I loved the addition of the dukkah. I’ve never had it as part of a breakfast dish before, mainly just used it to create a crust on tofu. It definitely added flavour and texture to my breaky.
I really love how the Lilydale General sources local, natural products; with plenty of options for those with intolerances or food choices such as veganism. But on the other hand I also like that there’s still traditional breakfasts available, with plenty of sides including baked beans & bacon. 

I was pretty strong willed at the cake cabinet this time- the Chocolate & Peanut Butter cake had my name on it, but if anything- grab a piece  of the Vanilla ‘Slice’ ( & by slice I mean slab, it’s no where near traditional ‘slice’ size), it is perfection. 

Orange Cupcakes

These are super refreshing, spongey and very light. Almost like you’re not consuming a traditional cupcake.
You Will Need: 
1/2 cup freshly squeezed orange juice
80 g melted butter
1/2 cup Natvia For Baking
2 eggs
1 cup self raising flour
1/4 cup Unsweetened Almond Breeze
For the Icing:
100g softened butter
1 tsp orange rind
1 cup Natvia Icing Mixture
1.5 tbsp freshly squeezed orange juice
Pre heat a fan forced oven to 180 degrees.

Beat the orange juice, butter, Natvia, Almond Breeze & eggs. Once quite smooth add the flour and mix well.

Line a cupcake/muffin tray with party pans and spoon two tablespoons into each mould. 

Bake for 10 minutes. Cakes should be golden and spring back to the touch.
Remove from oven and leave in try for 5 minutes before removing to cool on a wire rack.

While cupcakes are cooling make the butter cream icing. Using electric beaters combine all ingredients until smooth and fluffy. 
Once cupcakes are completely cool ice with an icing bag or use a knife for something simpler.
Enjoy by themselves or with your late night almond milk cuppa. 

Apple Crumble Muffins

I wanted to come up with a not overly sweet breakfast muffin using apples as I had an abundance of them!

These Apple Crumble Muffins are low calorie, light & quick to create & bake.
You will need:
125g wholemeal sr flour
1 banana, mashed
1 tbsp coconut oil, melted
Pinch of salt
Cinnamon Stick
2 peeled & sliced apples
1/4 cup water
100ml Almond Breeze Unsweetened Vanilla Almond Milk
Handful of quick oats
6 sticks of Natvia or sweetener of your choice
Pre-heat oven to 180 degrees.

In a saucepan on a medium heat stir water, sliced apples & cinnamon stick & cook until tender.

In a separate bowl add flour, salt, mashed banana, coconut oil, 3 of the Natvia sachets and almond milk. 

Once well combined add the cooked apples, remembering to remove the cinnamon stick and mix lightly.

Place a heaped tablespoon into each patty pan, you should yield 12 out of this recipe.

Sprinkle some of the oats on top of each muffin with more Natvia. Bake for 20 minutes or until ‘crumble’ has browned well.
These contain 1.5g of fat, 2.3g of fibre & 5g of sugar each. 77 calories per muffin.

Vegan Eggnog

I came up with this recipe as I was stunned that I could not find a vegan or dairy free eggnog anywhere in stores.

Even the health food stores have me blank stares.
This has a similar consistancy to eggnog without the egg part!
You will need: 
1 avocado
1 cup coconut milk
2 cups unsweetened almond milk
Pinch ground cloves
1 teaspoon ground cinnamon
2 tablespoons agave
1/4 cup rum (optional)

Blend all ingredients, starting with almost frozen avocado and coconut milk.
It has a thicker, fuller consistency than a smoothie and ice could be added too.
I didn’t add the rum as I didn’t have any but it would give it that adult kick.
The Wee-Man loved it and drank lost of it. The avocado have it the good fats and helped with the thickness. I found the coconut milk in a long life pack at Coles, rather than using the tinned milk.
You could also add a squeeze of lemon juice to help with the darkening of te avocado and for a bit more flavour too. I LOVE eggnog but the packages varieties are high in fat and calories and I haven’t come across even a ‘light’ variety as of yet.
Hope you enjoy.

Pumpkin Spice Smoothie

Pumpkin.
Pumpkin.
Pumpkin.
I love the stuff. Especially roasted.  I love it when it gets that almost blackened crust & it tastes even better the next day.
Everything seems to be pumpkin orientated at the moment, especially with ThanksGiving in the USA coming up- I keep seeing Pumpkin Spiced Lattes on all my American friends’ Facebooks.
Since we don’t celebrate ThanksGiving & it’s warm here I went for the smoothie option. 
Pumpkin Spiced Smoothie
In a blender add 
100g frozen Pumpkin
1 frozen Banana 
1.5 cups Almond Milk
1 tbs Agave
Dash of cinnamon & ginger

Blend.

There is a vague taste if pumpkin but the banana & agave make this a sweet morning pick-me-up & even my nearly four year old son went back for seconds.
Pumpkin is so versitile & easy to use as a sweet or savoury.  After all I’m pretty sure the Americans make a sweet pie out of it!