QUICK DAIRY-FREE EGGNOG
A delicious variation on the holiday classic - this recipe makes a mostly raw eggnog that will leave your mouth watering. It's incredibly filling so have it as a snack or small meal all by itself. Traditional eggnog recipes use lots of cream to give it the right taste and consistency, but I find that the mixture of whole raw eggs and coconut oil make for a totally satisfying creamy experience. Eggnog isn't just for holiday indulgences anymore!
Provided by Jack
Categories Drinks Recipes Eggnog Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine almond milk, oat milk, eggs, honey, coconut oil, and nutmeg in a blender. Blend on high until eggnog appears frothy, 1 to 2 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 35.6 g, Cholesterol 327.4 mg, Fat 24.1 g, Fiber 1 g, Protein 12.1 g, SaturatedFat 14.7 g, Sodium 207.6 mg, Sugar 21.9 g
DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS
My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.
Provided by queendiva1
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 47m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
- Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
- Divide batter among prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
- Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 37.7 g, Cholesterol 46.5 mg, Fat 22.1 g, Fiber 4.6 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 172.6 mg, Sugar 22.7 g
VEGGNOG
Easy Vegan Eggnog with no animal products and added protein. Scrumptious, light and healthy holiday drink with a rich, creamy flavor.
Provided by Tori Avey
Categories Drinks
Time 10m
Number Of Ingredients 11
Steps:
- For cold drink: In a blender, combine all ingredients including ice and blend for 45-60 seconds until the drink is creamy. Add additional ice for a frostier texture, if desired. Serve in glasses with a dash of nutmeg and a cinnamon stick for garnish.For hot drink: Omit the ice cubes prior to blending. Pour the blended mixture into a saucepan and heat slowly over medium, stirring frequently, until warmed through. Do not boil.NOTE: You can make the drink up to 1 day ahead by blending ingredients without the ice cubes, then chill in the refrigerator in a pitcher until ready to serve. If you find that your veggnog separates a bit after sitting for an extended period of time, just stir with a whisk or spoon until the ingredients are combined again.
Nutrition Facts : Calories 182 kcal, Carbohydrate 23 g, Protein 4 g, Fat 4 g, Sodium 200 mg, Sugar 21 g, ServingSize 1 serving
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