The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
A real treat for any party! Add some white, blue, red and some us flags and these are perfect for a 4th of July gathering. These cupcakes are gluten-free, vegan and delicious- made with almond cashew milk prepared in the NutraMilk in just minutes. Enjoy!
INGREDIENTS
- 1 cup (250ml) plant-based milk made with the NutraMilk (I used almond-cashew)
- 1 tbsp. apple cider vinegar or lemon juice or white vinegar
- ¾ cup (150g) sugar
- ½ cup (125ml) vegetable oil (such as sunflower or rapeseed)
- 1 tsp vanilla extract
- 1 ½ cups (175g) gluten-free flour
- 2 tsp baking powder
- ¼ tsp salt
For almond cashew milk
- ½ cup (75g) almonds
- ½ cup (75g) cashews
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
INSTRUCTIONS
For almond cashew milk
- Start by making fresh almond cashew milk with the NutraMilk:
- Place almonds and cashews in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
- Preheat oven to 175C / 350F and line a muffin tray with paper liners.
- In a large mixing bowl, add the dairy free milk and stir in the vinegar, then set aside for 3 minutes to create vegan ‘buttermilk’. It may curdle slightly depending on the dairy free milk used, and this is absolutely fine.
- Using a whisk or electric mixer, beat the sugar, oil and vanilla into the buttermilk for a couple of minutes until the sugar has dissolved.
- Sift in the flour, baking powder and salt, and gently stir it into the mixture with a wooden spoon or spatula. Take care not to over mix, but ensure there’s no visible flour.
- Spoon or pour the batter into the prepared muffin tray to fill each cup ¾ full.
- Bake for 15 minutes, or until an inserted skewer comes out clean.
- Let the cupcakes cool for 5 minutes in the tray then carefully transfer to a wire rack to cool completely.
