#sugar free vegan protein powder

[podnutrition23]

Explore the Best Plant Protein Powder Online Store in India: Pod Nutrition

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At Pod Nutrition, we prioritize providing high-quality plant-based nutrition. Our diverse selection includes the best plant protein powder in India, ensuring that every customer finds the perfect fit for their needs. Whether you're a fitness enthusiast seeking the best plant protein powder to enhance your workouts or someone looking to improve daily nutrition with plant based protein powder India, our range has you covered.

Quality and Taste Combined

Quality is at the core of Pod Nutrition. Our products include the best vegan protein powder India offers, such as organic vegan protein and sugar free protein powder. These options are crafted to deliver both nutrition and flavor, making every shake a delightful experience. From the best flavored protein powder to sugar free vegan protein powder, our variety ensures that you enjoy every sip while meeting your nutritional requirements.

Health Benefits of Vegan Protein

Vegan protein powders offer numerous health benefits, making them a great choice for those seeking a nutritious, plant-based protein source. Our vegan protein powder India selection includes the best vegan protein powder India has to offer, rich in essential nutrients that support muscle growth, tissue repair, and overall health. These powders are also easier to digest, making them suitable for individuals with lactose intolerance or sensitivities.

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Fitness enthusiasts will find our range of plant-based protein powders particularly appealing. The best plant protein powder in India is designed to support muscle growth and recovery, providing the essential nutrients needed to fuel your workouts. Our vegan protein shakes offer a convenient and tasty way to refuel post-exercise, helping you stay on track with your fitness goals.

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Why Choose Pod Nutrition?

Choosing Pod Nutrition means opting for quality, variety, and convenience. Our commitment to providing the best plant protein powder in India ensures that our customers receive top-quality products that meet their nutritional needs. Whether you're seeking a sugar free protein powder, a non dairy protein powder, or the best flavored protein powder, Pod Nutrition has you covered.

Explore our wide range of plant-based protein powders today and experience the health benefits of vegan protein powder India. Whether you're enhancing your fitness routine or looking to improve your daily nutrition, Pod Nutrition offers the perfect product for you. Buy plant protein from Pod Nutrition and embrace the best in plant-based nutrition.

[morethansalad]

Vegan Earth Day Cookies (Gluten-Free, Naturally Colored & Refined Sugar-Free)

[fitscientist]

Easy Energy Balls

2 cups Old Fashioned rolled oats

½ cup creamy peanut butter (no sugar added, or any nut butter or sunflower butter for nut free)

⅓ cup honey (or agave syrup for vegan) OR 2 spoonfuls of Truvia Monk Fruit Spoonable Jar

¼ teaspoon kosher salt

¼ teaspoon cinnamon

¼ cup vanilla or chocolate protein powder (optional; we use this one)*

3 tablespoons mini chocolate chips

Mix all ingredients together in a bowl. Freeze the bowl for 5 minutes. 

Roll the dough into 20 small balls, pressing the dough together with your hands. We used a 1 1/2-inch cookie scoop (#40) to make uniform balls. You can also make smaller balls if desired. (If the texture of your nut butter makes the dough very dry, add a little more honey or a few tablespoons milk of choice until you can press it together into a ball shape.) Refrigerate for up to 2 weeks. Enjoy!

[marabarl-and-marlbara]

hi hi mara, i remember you writing in a post that you look forward to meal times. what are your favorite foods at these times?

good morning anonymous; i try to eat exactly four meals that are always the same "thing," because i:m particular about texture/temperature and routine;

breakfast is always a cold almond yogurt (+ some protein powder) & some kind of low-carb sugar-free crunchy cereal (as a general guideline for most-of my food/diet, my mom drilled in-to me from a young age neurosis about carbs/sugar from her diabetes/liver-failure so i ended up inheriting much of this diet-neurosis); i try to portion out all of the ratios to be ~4; ie: 3 spoonfuls of yogurt, 1 part of cereal; if there is anything mixed in-to the yogurt, i try to use three things combined with the yogurts 1 so it comes out to four (today i made peppermint yogurt + a dark chocolate cereal that was bogo @ publix last week);

lunch is always a wrap, that i burn on the stove, and then burn the assembled wrap in an air-fryer so it is 1) scalding, 2) completely dry and crunchy; the filling is usually ~4 pieces of some protein (ex: 2 pieces of cauliflower chicken stuff that is then further divided so it comes out to some number-of-4; 4 cubes of tofu that are further divided down into 16 equal pieces; a fourth of an avocado that is quartered down into four slices), + some vegetable filler (usually spinach or broccoli or kale; sometimes onions i pickle or roma tomatoes i cube), + some jalapeno (with two cross-section cuts and then chopped into ~16 slices so it quarters), + some type of sauce i usually make (my favorite is this birria-consomme-esque sauce i make every few months out of tons of dried chilis, which basically prevents it from spoiling); when it:s been cold, i:ve been making this awful vegan gravy out of buckwheat flour + fake chicken bouillion stock (in place of drippings); sometimes i use egg because i had an incident last month that made me realize my diet was killing me <- though this might:ve just been more neurosis;

dinner is either half a protein bar or a stir-fry (bean sprouts, broccoli, red peppers, tofu);

then dessert i have half of a protein bar that i burn in airfryer;

i don:t really like eating anything that doesn:t match these texture/temperature profiles; ie: baked oats are always disappointing because they:re not cold/crunchy; cold wraps (which sometimes i think i want because i like cold-sauces (like mayo or w/e) and the way i cook things basically turns them into soup) are always massive disappointments; beautifully made and composed foods from restaurants are always disappointing because they:re not as scalding as i like, or spicy as i like; etcetera;

take care, anonymous

[mehilaiselokuva]

Amazing Fin-Swe-Eng food packaging word list

Produced by my question on how much Swedish one could pick up from just reading the Swedish one encounters in Finland! It's a lot even if you don't live in the Swedish-speaking area. This isn't even all, expect more lists like this!

Ainesosat - Ingredienser - Ingredients Ravintosisältö - Näringsinnehåll/Näringsdeklaration - Nutritional Content Energia - Energi - Energy Rasva - Fett - Fat Josta Tyydyttynyttä - Varav Mättat Fett - Of Which Saturated Fat Hiilihydraatit - Kollhydrat - Carbohydrates Josta Sokereita - Varav Socker - Of Which Sugars Proteiini - Protein - Protein Suola - Salt - Salt Per Annos - Per Portion - Per Portion Virvoitusjuoma - Läskedryck - Soft Drink Makeissekoitus - Sötsaksblandning - Assorted Sweets Mansikka - Jordgubbe - Strawberry Sitruuna - Citron - Lemon Hedelmä - Frukt - Fruit Mehu - Saft/Juice - Juice Täysjyväkaura - Fullkornshavre - Whole Grain Oats Jauho - Mjöl - Flour Hiutale - Flingor - Flakes Vesi - Vatten - Water Sokeri - Socker - Sugar Vehnäjauho - Vetemjöl - Wheat Flour Siirappi - Sirap - Syrup Hiiva - Jäst - Yeast Vihannekset - Grönsaker - Vegetables Tomaatti - Tomat - Tomato Jauheliha - Nötfärs - Minced Meat Margariini - Margarin - Margarine Maito - Mjölk - Milk Jauhe - Pulver - Powder Sipuli - Lök - Onion Valkosipuli - Vitlök - Garlic Mausteet - Kryddor - Spices Porkkana - Morot - Carrot Yrtit - Örter - Herbs Muna - Ägg - Egg Keksi - Kex - Cookie Täytekeksi - Fyllda Kex - Cookie With Filling Kreemitäyte - Krämfyllning - Cream Filling Vaniljanmakuinen - Med Vaniljsmak - Vanilla Flavored …makuinen - Med Smak Av… - …flavored Saattaa Sisältää…jäämiä - Kan Innehälla Spår Av… - May Contain Residues Of… Kuidun Lähde - Fiberkälla - A Source Of Fiber Laktoositon - Laktosfritt - Lactose Free Vegaaninen - Vegan - Vegan Sisältää Makeutusaineita - Innehäller Sötningsmedel - Includes Sweeteners Pantti - Pant - (Deposit For Returning Bottle) Paino - Vikt - Weight Kpl - St - Pcs Kappalemäärä - Antal - Quantity Kuluttajapalvelu - Konsumentservice - Consumer Service Säilytys - Förvaring - Storage Parasta Ennen - Bäst Fore - Best Before Valmistuspäivä - Tillverkningsdag - Date Of Manufacture Valmistuttaja - Producerad För… - Manufactured For… Katso Tölkin Pohja - Se Burkens Botten - See Bottom Of Can Kansi - Lock - Lid Etiketti - Etikett - Label Muovirasia - Plastburken - Plastic Box Pääty - Kortsidan - Gable/End Pussinsulkija - Påsförslutare - Bag Sealer Lajittele Metallina - Sorteras Som Metallförpackning - Sort As Metal Kartonki - Kartong - Cardboard Muovipakkaus - Plastförpackning - Plastic Packaging Luokka - Klass - Class Valmistaja - Tillverkare - Producer Pakkaaja - Förpackare - Packer Alkuperämaa -  Ursprungsland - Country Of Origin Säilytetään Kuivassa Ja Viileässä - Förvaras Torrt Och Svalt - Stored In A Dry And Cool Place Huoneenlämpö - Rumstemperatur - Room Temperature Avattuna - Öppnad - Opened Tiiviisti Suljettuna - I Tätslutande Förpackning - Tightly Sealed Tarjoiluehdotus - Serveringsförslag - Serving Suggestion Lue Lisää - Läs Mer - Read More Puhdas - Ren - Clean Kotimainen - Inhemsk - Domestic Other - Annan - Other

[madamlaydebug]

Great Rising,

Couldn't sleep so at 5am I was up making Almond Milk...

Prep time

10 mins

Total time

10 mins

Simple homemade almond milk that's creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Vegan, Gluten-Free

Serves: 5 cups

Ingredients:

1 cup (112 g) raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)5 cups (1200 ml) filtered water (less to thicken, more to thin)pinch sea saltoptional: 2 dates, pitted, or other sweetener of choice (omit for unsweetened)optional: 1 tsp vanilla extract or 1 vanilla bean, scraped (omit for plain)optional: 2 Tbsp (10 g) cocoa powder for "chocolate milk" or 1/2 cup berries for "berry milk"

Instructions:

Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.

Notes

*Nutrition information is a rough estimate for 1/2 cup of 10 total servings calculated with 5 cups of water, no additional add-ins and the remaining almond pulp nutritional content subtracted.

*This is not my original recipe but my take on many almond milk recipes I've found and tested.

Nutrition Information

Serving size: 1/2 cup (1 of 10 servings)Calories: 30 Fat: 2.4g Saturated fat: 0gCarbohydrates: 1g Sugar: .7g Sodium: 19mgFiber: .7g Protein: 1g

[disappearinginthedesert]

Current Safe Foods

Vegetables:

Cucumber

All leafy greens and cruciferous veggies

Celery

Kabocha Squash

Eggplant

Mushrooms

Carrots

(Most vegetables other than very starchy and high calorie ones are safe)

Fruit:

Apples

Asian pears (my favorite!!)

Grapefruit & all other citrus

All berries

Watermelon

Papaya

Mango (safe-ish, but also by far one of my favorite foods)

Stone fruit (peaches, nectarines, apricots, etc., especially apricots!)

Proteins:

Silken tofu

Powdered Peanut Butter

Beans/lentils

Soy curls

Protein powder

Chickpea flour (for making vegan omelets!)

Starches:

Oats

Rice cakes

Popcorn

Sweet potato (safe-ish)

Other:

Spirulina (just a teaspoon each day is only 10 cals and is basically like a more natural multivitamin that gives me way more energy than I otherwise would have)

Kelp noodles (SO much better than konjac noodles! Especially if you're like me and prefer Asian noodle dishes over Italian/European ones). Seriously one of my favorite things ever but stupid expensive. They're great with a peanut sauce made using powdered PB

Sugar-free metamucil (honestly this stuff is so much less harmful than taking a lax and really helps me to not be constantly constipated)

Low-cal creami ice creams made with protein powder

Broth

Miso paste

A lot of plant-based Korean and Japanese dishes are safe foods for me. Maybe I'll get around to sharing some recipes!

[taxi-cab-to-yum-town]

Protein Bar Recipe!

I always thought Cliff bars were far too expensive, and while looking in my cupboard a couple days ago I realized that I had protein powder and oats and went "huh, I wonder if I could make this" and didn't wait for an answer before trying. The answer ended up being yes!

alt text below cut

Ingredients:

Dry: 14 oz quick oats 9 Servings of Protein Powder of choice 2 teaspoons baking powder 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg

Wet: 4 eggs 1/2 cup butter 1/3 cup sugar 3 tablespoons brown sugar 2 tablespoons baker's cocoa ~ 2 cups milk

Materials: 2 large bowls pan greaser deep-dish cookie pan hand beater spatula knife 1 small bowl

Directions: In Small bowl, measure out your protein powder until you have 9 servings total (this can be made from 3 servings of 3 different powders or all one powder or any combination). Then add all of your dray ingredients (left hand side) to a the smaller of your two big bowls with the powder mixture on top.

In the second bowl mix together all your other ingredients besides the milk. Once complete, add the first bowl to the second and mix, adding milk as you do to loosen the mixture. When it’s at the consistency of no-bake cookie batter, (or able to be stirred but not soft or runny) then pour it into your greased cookie sheet and spread it with your knife, and scrape it from the bowl with your spatula. Put it in the oven for 15 minutes and then let it cool. Cut sheet into even bars, and remove.

Store in a closed container in the fridge or cupboard

Oven Temp: 375°F (190°C) Cook Time: 15 Min Makes: 24 bars

Info: Bars should be similar to Cliff Bars, without being as hard and chewy and without the cardboard aftertaste.

For Different flavors substitute the brown sugar and cocoA powder for the same amount as what you’re flavoring it with.

Contains: Milk, Eggs, may contain Gluten

Dietary Changes:

Dairy Free: Substitute Almond, coconut, or soy milk for Milk, unsweetened works best and substitute margarine or coconut oil for butter

Gluten Free: Use Gluten Free protein powder and Gluten free Oats

Egg Free: Beat vegetable oil and baking powder in a two-cup one-to one ratio to replace the eggs

Vegan: Combine the dairy and egg free options.

Nut-Free Pre substitutions. Note: If nuts are added for a different flavour the recipe becomes no longer nut free. Dairy Free May Contain nuts

[toadallytickles]

i hope this isn’t weird but what’s ur workout and diet routine? ur stomach is actually to die for it’s so toned 😭

OH MY GOSH-! Not weird at all! I’ve been wanting to talk about my workout routine for so long, even wanting to create my own post on it but thought that would be weird! (〃›᳐ .̫ ‹᳐〃)ゞ

Here’s my previous answer from March 2022 if you want to check that out!

I want to state first that this is a lifestyle choice I want for myself. Working out and being physical are what I want for my future self. It’s not for acceptance, it’s not for society, it’s not for my relationships with others, it’s for my relationship with myself! And if you’re considering a lifestyle change, it should be for you too! It’s much harder if it’s for someone else! It feels a lot more controllable when it’s for you.

I used to follow workout videos by Chloe Ting, Lily Sabri, and MadFit on YouTube, though now only follow Sydney Cummings. I have dedicated my time to her videos since September 2022, and have now completed 4 of her monthly programs; Arise, Arise II, MOVE, and PROCESS.

She is currently doing her Summer Time Fine ‘23 program! It is her most successful program!

What I really like about Sydney is that she works out alongside of you. She doesn’t workout outside of the videos, her fitness is her own programs. She had her first child in June 2022, and has been rebuilding herself through the programs she makes free for everyone!

Her videos are at-home-friendly, though you can do them at the gym too, and they are welcoming of any level of fitness and experience! A warm-up and cool-down are included in her newer videos! She’s extremely enthusiastic and optimistic too! After each workout she gives a very motivating speech, it’s always different too!

My diet has not changed too much, I’m just more health conscious. Like I eat whole wheat bread now (at home lol), I have an egg every morning! Clay wants a more-vegan diet, so I do make protein shakes post-workout, and add protein powder to supper dishes if it blends well (like in spaghetti sauce, chilli). I think life is too short to completely take out sugars and treats, so I still indulge in fast food, pop, and chocolate~. It’s not gonna be the end of the world or ruin anything! I just have less of it!

My routine is breakfast, a 45 minute morning walk as a warmup, a Sydney Cummings’ video (I am now doing her Summer Time Fine program), one of her stretch videos as a cool down, then protein shake and/or lunch!

February 2023 marked 1 year of me working out consistently! 💪

[kenkubluk]

grocery list time~

literally just get these things if you want a vegan low cal life, because you can control portions and make things you enjoy eating with less calories- i made some example recipes under the list:

coffee.

SPICES. please make the investment into SPICES!

->continuation of spices, heres a basic list- cocoa powder, cinnamon, garlic powder, onion powder, chili powder, veggie bouillon powder/cubes, salt, pepper, lemon pepper, etc (you can find more online but please dont forget it)

->and simple sauces like soy sauce, basic hot sauce, mustard, white vinegar, apple cider vinegar, etc.

stevia or agave fruit sweetener. (please make sure whatever you choose you dont buy any sweetener with aspartame!!)

dairy free yogurt (i’ve heard coconut is good)

dairy free butter (earthbalance is my fav by far)

-> you could also make due with olive oil (cooking)

1st milk for normal stuff- unsweet cashew milk or unsweet creamy almond milk

->2nd milk for cooking- i suggest soymilk but creamy coconutmilk works good too

tofu. extra firm and silky work for different things (meat substitutes, egg substitute, diff. milk products substitutes) get either/both

carrots, mushrooms, chickpeas, and cauliflower all make good meat substitutes (bacon, chicken nuggets, pulled pork, etc) if cooked properly

OATS! plain oats are soooo versatile (used as flour, cereal, granola, crust, etc)

ricecakes (i use it as replacement for toast)

Pumpkin or sweet potato (in NO SYRUP canned form, very good for cooking low cal desserts or protein bars)

apple sauce (used for cooking and just yum- can be an egg substitute)

low cal noodle types- chickpea, edamame, shirataki, konjac, cauliflower, zucchini, spaghetti squash, and i think miracle noodle

literally any and all veggies and fruits- but a reminder of basics are broccoli, cucumber, onions, spinach, beets, eggplant, tomato, zucchini, potato, apple, banana, grapes, oranges, pineapple, strawberries, watermelon, mango, etc

WARNING ⚠️ be careful of sugar free drink flavor packets as they contain aspartame and other strange ingredients that ppl have complained of side effects- i would suggest to steer clear of many of the packets and go for a large unsweetened lemonade or fruit punch bin of flavoring so you can make it yourself. please check ingredients for health reasons.

-> HOWEVER, drinks like olipop, simple truth organic, waterloo, and zevia all have flavored water/sparkling water/cola drinks that are aspartame free.

I highlighted things that i think are really important

Veggie dip: yogurt, seasoning spices (ranch seasoning is goated), and a tbsp or lemon or soysauc, all mixed and best used as a “veggie chip” dip, like baked cucumber chips

Literally any cake/protein bar: oats blended, protein powder, 1/2cup apple sauce OR mashed banana, some milk, and whatever toppings you like

Granola: oats, chia seeds, cut up fruit pieces, and maple syrup or honey for binding. mix in bag, bake on baking sheet on pan.

Hot n sour soup: you can use hot n sour packet or make veggie bouillon and add hot sauce, soy sauce, and tsp chili powder. Then (to whichever mix you’ve made) add egg mixing around, and then add extra firm tofu in little cubes. Let the soup mix well and set a little while cooling.

Nicecream: freeze banana. add banana, tbsp of milk, 2 tbsp of yogurt, tbsp of sweetener, and a fruit of choice (a tbsp of protein powder also will help). blend with blender and then let it sit for a minute- add whatever you want on top

my best “toast”: seasalt ricecake, spread 1tbsp vegan cream cheese, and then spread 1.5 tbsp of organic raspberry jelly.

[desighiza]

How to Make Homemade Pancakes Without Milk

Introduction

This blog post is about how to make homemade pancakes without milk? Delighting your taste buds with homemade pancakes doesn't have to include milk. Whether you're lactose intolerant, vegan, or just out of milk, this guide will walk you through the art of crafting delicious and fluffy pancakes without a drop of dairy.

Understanding the Appeal of Milk-Free Pancakes

Embracing the trend of milk-free pancakes goes beyond dietary restrictions. It caters to a diverse audience, including those pursuing a vegan lifestyle, individuals with lactose intolerance, and anyone looking to explore alternative and healthier recipes.

Essential Ingredients for a Dairy-Free Pancake Extravaganza

Almond Milk, the Perfect Substitute Almond milk, with its creamy texture and mild flavor, stands out as an excellent replacement for dairy milk in pancake recipes. Rich in nutrients and low in calories, it adds a delightful touch to your batter. The Magic of Baking Powder Baking powder becomes your secret weapon for achieving that light and airy texture in the absence of milk. It acts as a leavening agent, creating those coveted bubbles that make pancakes fluffy. Flaxseed Eggs for Binding For a vegan twist, flaxseed eggs provide a perfect binding agent. Combine ground flaxseeds with water to create a gooey mixture that mimics the binding properties of traditional eggs. Vanilla Extract and Sweetener Enhance the flavor of your milk-free pancakes with a splash of vanilla extract. Choose a sweetener of your preference—maple syrup, agave nectar, or a sugar substitute—to achieve the perfect level of sweetness.

Step-by-Step Guide How to Make Homemade Pancakes Without Milk

1. Prepare the Batter Begin by combining your dry ingredients—flour, baking powder, and a pinch of salt. In a separate bowl, mix your wet ingredients—almond milk, flaxseed eggs, vanilla extract, and sweetener. Gradually incorporate the wet ingredients into the dry ones, stirring until a smooth batter forms. 2. Heat the Pan Preheat a non-stick pan over medium heat. To prevent sticking, lightly coat the pan with coconut oil or a cooking spray of your choice. 3. Pour and Flip Ladle the batter onto the heated pan, forming pancakes of your desired size. Wait for bubbles to appear on the surface before flipping, ensuring both sides cook evenly to a golden perfection. 4. Serve with Style Once your milk-free pancakes are cooked to perfection, serve them with your favorite toppings. Fresh fruit, nuts, and a drizzle of syrup complement the flavors beautifully.

Flavorful Additions for an Extra Oomph

1. Blueberry Bliss Fold fresh blueberries into the batter for a burst of sweetness in every bite. Blueberry milk-free pancakes are not only delicious but also packed with antioxidants. 2. Cinnamon Swirls Sprinkle cinnamon into the batter or create a cinnamon swirl for a cozy and aromatic twist. This addition adds warmth and depth to your pancake experience.

Common Mistakes to Avoid for Pancake Perfection

1. Overmixing the Batter Avoid overmixing the batter, as it can lead to dense pancakes. Stir until the ingredients are just combined for that sought-after fluffiness. 2. Flipping Too Soon Patience is key. Wait for bubbles to form on the surface before flipping your pancakes. This ensures they are cooked through and have a golden exterior.

Nutritional Value of Milk-Free Pancakes

Milk-free pancakes offer a nutritional boost, especially when enriched with almond milk. They provide essential nutrients like calcium, vitamin D, and protein without compromising on taste.

Serving and Presentation Tips for Instagram-Worthy Pancakes

Elevate your pancake presentation for a delightful dining experience. Stack your pancakes artistically, drizzle with syrup, and sprinkle fresh berries for a pop of color.

Testimonials and Success Stories: Real Experiences, Real Delight

Hear from individuals who have embraced the world of milk-free pancake making. Their experiences and tips will inspire confidence and creativity in your culinary journey.

Frequently Asked Questions (FAQs)

Q: Can almond milk be substituted with other non-dairy alternatives? A: Absolutely! Experiment with soy milk, oat milk, or coconut milk to discover your preferred flavor profile. Q: How do I store leftover pancake batter? A: Store any unused batter in an airtight container in the refrigerator. It can be refrigerated for up to 24 hours for quick breakfasts. Q: Can I freeze milk-free pancakes for later use? A: Yes, you can freeze pancakes individually. Place parchment paper between each pancake to prevent sticking, and store them in a sealed bag. Reheat in a toaster or microwave when ready to enjoy.

Conclusion: How to Make Homemade Pancakes Without Milk

In conclusion, how to make homemade pancakes without milk is a rewarding culinary adventure. With the right ingredients and a dash of creativity, you can savor the joy of dairy-free pancakes. Explore different variations, share your creations, and let the delicious journey continue! Read the full article

[arctic-hands]

Are Canada's food labeling laws really lax? @thetabirb 's mom brought us a variety of these "hot chocolates"

[Image Description: a torn and empty packet of drink mix. The packet is green, with a cartoony dancing green T-Rex. The torn top is branded "Gourmet Village", and the packet is labeled "Green Color Changing White Hot Chocolate Mix", with it repeated on the bottom in French ("Mélange Pour Chocolat Chaud Blanc Qui Devient Vert"). In the bottom corners it says in tiny letters "Artificial flavor/Aromes Artefciels". End I.D]

from the northern border but the interesting thing is, uh

[Image Description: the white back of the packet, showing the ingredients (and two seals, one declaring it gluten free and the other declaring it vegetarian). The ingredients are: sugars (sugar, corn syrup solids), modified milk ingredients (whey protein concentrate, dairy product solids), coconut oil, salt, dipotassium phosphate, mono- and diglycerides, cellulose gum, guar gum, artificial flavours, silicon dioxide, turmeric, annatto, tartrazine, Sunset Yellow FCF, Brilliant Blue FCF. Contains: Milk". Beneath that the ingredients are repeated in French. End I.D]

There's no actual chocolate in it. And not even in a white chocolate way, where there's cocoa butter but no cocoa powder and cocoa solids. There's no cocoa anything, meaning it's not chocolate. Which works for me because cocoa powder and solids give me vomiting migraines (the cocoa butter in white chocolate is fine), and it bypasses the ethics of supporting the consumption of slave-made chocolate, but. I'm baffled

In the U.S this would have to be called something like "chok'lit drink" or something. It's why we have "cheez" or "kreme", because they can't legally be called cheese or cream given their ingredients and/or formulation, or vegan foods are called "chik'n" and the like. There's even a push by the dairy industry to ban the marketing and calling of calling plant-based milk, "milk". And I know the E.U is even more anal about food designations. Theta and I were in disbelief that it didn't have any cocoa anything in it last night. Out of six different packets, only one of them had actual cocoa product in it.

(Also I drank my "hot chocolate" already, but one thing it was honest about was that it actually did turn my milk green.)

[mulberrytreegranola]

Why Quinoa Flour is Your New Gluten-Free Go-To

Quinoa flour is a bit of a newcomer but is already proving to be a popular choice amongst those in the know. For those navigating the world of gluten-free cooking, getting to grips with gluten-free flour can sometimes be a daunting task. Packed with all the goodness of quinoa, this flour is a game-changer for those on a gluten-free diet. In this post, we will explore everything you need to know about this fantastic flour alternative. And, for good measure, throw in some tips about how to use it in your favourite recipes.

Introducing Quinoa Flour

Quinoa may be absolutely everywhere but it turns out that it also happens to make a surprisingly good gluten-free flour. Quinoa flour, made from quinoa grain, is rising in popularity due to its excellent nutritional profile and gluten-free credentials. Made by grinding whole quinoa grains into a fine powder, it has a subtle, nutty flavour and can be used as a direct substitute for wheat flour in many recipes. Its versatility makes it an essential ingredient in gluten-free baking, allowing for the creation of delicious, nutrient-dense food items that cater to the needs of gluten-sensitive and health-conscious individuals alike. Organic quinoa flour Organic quinoa flour, as the name suggests, is derived from organically grown quinoa grains. This means they are cultivated without the use of synthetic pesticides, or fertilizers, and are non-GMO, ensuring you get the purest form of this nutritious superfood. By choosing organic quinoa flour, you are not only making a healthier choice for your body but also supporting sustainable farming practices that benefit our environment. Check out our organic quinoa flour

The Nutritional Value of Quinoa Flour

You don't need us to tell you that quinoa is really really good for you, but just in case here's a recap. Rich in Protein Quinoa flour stands out in the world of gluten-free alternatives primarily due to its high protein content. Quinoa is in fact made up of 22% protein. Unlike many other actual grains, quinoa is a complete protein, which simply means it contains all nine of the essential amino acids. Pretty exceptional for a plant-based protein! Each serving provides a substantial amount of protein, making it an excellent choice for vegetarians, vegans, or anyone looking to add more plant-based protein to their diet. Unlike traditional grain flours, this high protein content also contributes to the feeling of fullness, making meals more satisfying and aiding in weight management. This powerful little pseudo-grain is a particularly potent source of the amino acid lysine, which aids in tissue repair. Vitamins and Minerals Quinoa flour is not only protein-rich but packed with a variety of essential vitamins and minerals. It contains significant amounts of B vitamins, a wide spectrum of E vitamins, plus a host of minerals including iron, magnesium, potassium, and calcium. A  rich source of silica, it can help keep skin strong and elastic. It also has powerful antioxidant properties provided by the E vitamins and flavonoids that appear in high concentrations. Omega-3 and Fatty acids Also rich in essential fatty acids, and particularly anti-inflammatory omega-3s, quinoa flour is a rich source of oleic acid which is thought to help lower LDL cholesterol. Fibre Content A fantastic source of dietary fibre. Fibre not only keeps everything moving along nicely but also helps to control blood sugar levels by slowing the absorption of sugar into the bloodstream. Plus, high-fibre foods like quinoa flour can help to manage weight by promoting a feeling of fullness and reducing overall calorie intake. So, not only does it provide a gluten-free, protein-packed alternative to traditional flours, but can also contribute to digestive health, blood sugar control, and weight management with its high fibre content. Gluten-Free And of course, one of the best things about quinoa is that it is gluten-free. Is Quinoa Low-Carb? Quinoa is often thought to be a great choice for those following a low-carb diet. Yet it is important to understand that while quinoa is lower in carbs than some types of grains, it is not strictly a low-carb food. A cup of cooked quinoa contains around 40 grams of carbs, which is more than the daily intake suggested by some low-carb diets. That being said, it's a complex carbohydrate, which means it digests slower than simple carbs and offers sustained energy without causing a rapid spike in blood sugar. Therefore, while not a low-carb food in the strictest sense, it can still be a healthier choice compared to many other grains and is enjoyed by many people following a balanced, healthy diet.

Cooking and Baking with Quinoa Flour

So, while it is good to know just how nutritional this stuff is, what we really want to know is how to cook with it. Right? We will be looking at these things in more detail over time, but here's a quick overview to get you started. The basics of cooking and baking with quinoa flour In the realm of gluten-free flour, quinoa flour is high in protein and has a high absorption rate. If you remember from our in-depth guide to using gluten-free flours, these flours can be grouped into two categories. These are protein flours and starches. High protein flours often have more pronounced flavours than starches but they do lend strength and elasticity to a bake. Starches, on the other hand, contribute little in the way of flavour yet they add a fluffy light texture to the heavier protein flours. Just as some quinoa can be slightly bitter, but not all, the same goes for its flour. Again, the flavour can range from profoundly earthy to pleasingly nutty. As with most gluten-free flours, this flour is best used alongside other varieties to get the best balance between texture and flavour for your particular recipe needs. That said, your choice of flour will depend very much on what you are making, so there are times when you can directly substitute for all-purpose wheat flour. Substituting quinoa flour in recipes Getting to grips with using gluten-free flour is always a bit of a baptism by fire. Recipes and suggestions should be used as a guideline only, largely because such flours can be wholly unpredictable. There is nothing more frustrating than a tried and tested recipe that does not deliver results. There will be some cases where it is safer to begin with a 1:1 substitution for wheat flour than others. Remember that the protein content makes it denser, and also means it will absorb more water. Gluten is required to build strength, elasticity, and structure into a bake so it is really important in bread making yet can lead to toughness in a pastry. Cakes need little in the way of gluten, yet also require a certain amount of bulk and fluffiness. And then there is flavour. Quinoa flour has a pronounced flavour. If you find that it tends towards bitterness, then it can be toasted in a moderate oven for about 10 to 15 minutes before cooling and using. So, whilst you may not want to make a delicate Victoria sponge with quinoa flour, it could be perfect for that parmesan pastry you have in mind. Or a more robustly flavoured banana muffin. So our advice is to begin with a 1:1 ratio in recipes where it may seem appropriate. Like a pastry or a muffin. If you find it too dry, then use a little less flour, or a touch more liquid. Sauces and batters rely more on the liquid content of the recipe. So substitute your flour slowly, gradually adding more until you reach the desired consistency. Tips for cooking and baking with quinoa flour Test small batches first: Before using quinoa flour in large quantities, consider trying it in smaller recipes. This allows you to understand its unique characteristics and adjust your main recipe accordingly. Blend with other flours: Quinoa flour alone may not suit all recipes. Try blending it with other gluten-free flours to create a balance of flavour and texture. Adjust liquid levels: Quinoa flour tends to absorb more liquid than wheat flour. Keep an eye on your batter or dough and be prepared to add extra liquid if it seems too dry. Store properly: Keep your quinoa flour in an airtight container in a cool, dark place. Proper storage preserves the flour's taste and extends its shelf life. Cooked quinoa flour: If the flavour of quinoa flour is too strong, try toasting it in the oven for 10-15 minutes before cooling and using. This can help to reduce bitterness. Use in savoury recipes: Quinoa flour can be a wonderful addition to savoury recipes like flatbreads, pizza dough, or pasta, where its unique flavour can shine. Healthy baking: Use quinoa flour in recipes where health is a priority. It is protein-rich and offers a nutritious alternative to traditional flour. Quinoa flour in bread-making It's a whole other subject, but the protein content of quinoa flour makes it an excellent contender in the gluten-free bread stakes. It will need to be used alongside other flours though so we will explore this more fully at a later date. To sum up, it would certainly seem that even for those without gluten-related disorders, quinoa flour offers a change of pace from traditional flours, allowing for experimentation with diverse, nutrient-rich alternatives in the kitchen. Have you seen our other gluten-free flours?

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