I am doing a review today of Blue Diamond Almond Breeze Original with 30 calories. I was sent two (2) 32 oz containers as part of the Almond Breeze campaign from Blue Diamond Almonds.
Almond milk has so many benefits, it doesn't impact sugar levels, which is great for me as including it in my daily diet as I am diabetic and need to really watch my sugar levels. Almond milk helps the digestion as it has no lactose in it. Almond milk helps in healing and muscle strength and it does not need refrigeration so it is easy to take along to work, on picnics etc.
I have been dieting for awhile now and have done some other lifestyle changes and one of the changes is using almond milk for drinking and baking. In baking where the recipe calls for milk, I substitute almond milk and at 30 calories per serving you can't go wrong. It can cut the caloric count drastically as in the chocolate cake recipe below. I love chocolate and want to be able to have a piece of cake once in awhile without the guilt, well almost no guilt..lol. Seriously if you are looking for great taste in a non dairy milk, give Almond Breeze Original Almond Milk a try. It also comes in chocolate and vanilla flavors so you do have a variety.
Nummy Chocolate Cake!
Ingredients:
1 cup Almond Breeze Almond Milk Original
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed (I like to use Dark Cocoa powder)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350F
Mix together wet ingredients in a large bowl.
Mix all dry ingredients together in another bowl.
Using a hand mixer slowly add dry ingredients into wet ingredients.
Lightly grease an 8 inch springform pan. Pour in the batter and bake for 25-30 minutes, until a toothpick inserted through the center comes out clean.
Ganache
2/3 cup Almond Breeze Almond Milk Original
8 oz dark chocolate chips
Sprinkle slivered almonds on top if desired
Sprinkle slivered almonds on top if desired
In a small saucepan bring milk to a boil, then turn heat down to simmer. Add the chocolate chips and mix until melted. Stir until everything is smooth and well incorporated. Set aside and let cool for until the cake is done.
Place the cake on a cake stand and pour the ganache over the cake smoothing it all around until the ganache is everywhere.
This post is sponsored by Almond Breeze Almondmilk.
@almondbreezeus / Twitter: @almondbreeze
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I have tried Almond Breeze off and on with my kids a few years ago. It has a sweet taste to it where you wouldn't have to add sugar to cereal. I'm sure if we kept drinking it, we'd get used to it. But changes are hard to make for the healthier food. I need to try harder.
ReplyDeleteThese great looking recipes will help me at least do it to yummy foods without knowing what the changes are.
Thank you Jeanette for stopping by. Yes some things take some getting used to. I actually made the cake tonite and it was very good for a vegan cake...We always have Soy and Almond Milk in the fridge. I think I will be trading off the regular milk for baking in some recipes...cuts down on the calories that is for sure.
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