NutMylk in Gold Coast, Queensland | Food and drinks company
NutMylk
Locality: Gold Coast, Queensland
Phone: +61 412 593 558
Address: Unit 2, 1 Bee Court 4220 Gold Coast, QLD, Australia
Website: http://www.nutmylk.com.au/
Likes: 439
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07.02.2022 Did you know that you can buy our very own activated almonds from our sister company Pallet Wholefoods? What is your favourite way to include nuts in your diet? #nut_mylk ... #almondmylk #almondmilk #activatedalmonds #activatednuts #activatedlife #australianalmonds #justnuts #nutsnack #eatmorenuts #goodsnacks #australianfarmers #supportlocalqueensland #burleighlocal #chemicalfree #glutenfree #dairyfree #vegan See more
24.01.2022 #eatmoreplants
23.01.2022 OOZY CARAMEL crisp chocolate top on a buttery biscuit. This raw caramel slice is incredibly decadent, rich without being sickly and satisfyingly simple. It is perfect for those times that you need a little something sweet that will leave you feeling content without being haunted by guilt. This raw slice is choc full of goodness! The Base 1 cup of macadamias... cup of desiccated coconut (unsweetened) Pinch of sea salt Blend in a thermomix, blender or food processor until super smooth like butter. Transfer this to a tin lined with baking paper (around 88 inches) and place in the freezer. The Caramel 1 cup of medjool dates 1 tablespoon of tahini 2 tablespoon of coconut oil 1 teaspoon of lucuma 1 teaspoons of mesquite cup of almond Nut Mylk cup of cashews (soaked for a minimum of 4 hours) seeds from 2 vanilla beans Pinch of sea salt Now blend all the ingredients for the centre of your slice until you have a super smooth caramel. Spread over the base, smooth out on the top and pop back in the freezer. The Choc Top cup coconut oil 3 tablespoon raw cacao 1 tablespoon raw honey or coconut nectar Half a teaspoon of cinnamon Now blend all the ingredients for your choc icing until smooth. Spread the icing on the filling and put in the freezer to set for about 30 minutes.
23.01.2022 Blending up a power green smoothie this morning splash of Nut Mylk ( coconut or almond ) a bunch of greens, a banana (frozen or raw with ice ) , handful of mango and paw paw, a knob of fresh organic ginger, a spoon of hemp seeds & chia seeds a few sticks of celery Blend it up
21.01.2022 This tart is as if all your favourite nuts and seeds have come together to throw a party. Covered with a golden, silky sweet coating of honey this tart makes a satisfying snack. It is subtly sweet and has crunch in all the right places. What is particularly great is that this recipe is endlessly variable. Hazelnuts and pecans would work wonders! You could even add your favourite fruit (sour cherries would work marvelously) if the occasion calls for something a little sweeter!... Crust 1 cup almond meal cup whole rolled oats 2 tablespoons chia seed 2 tablespoons raw honey or coconut nectar (rice malt syrup would also work) 1 flax egg (1 tablespoon golden flax seeds mixed with 3 tablespoons of Nut Mylk until a gel like consistency) teaspoon salt 1/3 cup coconut oil 1 teaspoon apple cider vinegar Preheat the oven to 175C. Whisk the psyllium husks with the almond Nut Mylk in a bowl and set aside for 5 minutes, until the mixture has a thick gel like consistency. Meanwhile, coarsely chop the almond meal, oats, chia seed, coconut oil, apple cider and honey in a thermomix/food processer until it forms a dough like consistency. Press into a tart tin with a removable base or springform pan before baking for 20 minutes, or until golden. Let the crust cool at room temperature before adding the filling. Topping cup raw honey or coconut nectar cup Nut Mylk 4 tablespoons coconut oil 4 tablespoons date paste pinch sea salt seeds of 1 vanilla bean 1 cup almonds cup pistachios cup brazil nuts 1/3 cup sunflower seeds 1/3 cup pumpkin seeds In a small saucepan, gently heat on medium the honey, sea salt, Nut Mylk, date paste and vanilla for about 5 minutes. It should start to bubble like at the beginning of toffee. In a large mixing bowl place all the nuts and seeds, pour the honey syrup mixture over the top. Stir the mixture through, ensuring that all the nuts are glossy. Pour into the baked tart crust and bake for 20 minutes. Store in the fridge for up to a week. It makes a wonderfully sustaining snack. Or, slice and store in the freezer.
21.01.2022 Market Day Picking up some smoothie Ingredients to kick start any Morning 1 cup of Nut Mylk ( almond or coconut ) add 2 x Frozen Bananas ... 3 X Kale leaves 2 x mandarin 3 pieces of pineapple Dribble raw organic honey around the edge of your glass & coat with hemp & sunflower seeds for some crunch
20.01.2022 With all the high-rolling seeds, like chia, the humble poppy seed has been a little overshadowed but it surprisingly has an equally impressive nutrient profile. So lets give this little seed some love. These little seeds are especially rich in oleic acid, a mono-saturated fatty acid that helps lower the bad cholesterol and increase good cholesterol. They are a good source of fibre, B-complex vitamins and minerals like calcium, potassium and magnesium. They are another seed that contains anti-oxidant and disease preventing properties. Poppy seeds have a nutty flavour profile that works wonders with the cacao in this recipe.
20.01.2022 We have been working on something VERY exciting #staytuned
18.01.2022 Who doesn’t love a cheesecake and this cheesecake is sure to please even the most discerning of sweet tooth’s and health critics. Crust 1 cup almonds (raw or activated) 3 soft medjool dates (pips removed)... 1 tablespoon coconut nectar Place all the crust ingredients into a food processor and process until the mixture starts to form a fine sticky crumble. Pour the mixture into a spring-form pan and press down to form a crust. Place the crust in the freezer while you make the filling. Filling 1 cup soaked macadamias 5 cups of strawberries (either are fresh or frozen) 1 cup of Nut Mylk 8 tablespoons of coconut nectar or raw honey 5 tablespoons of coconut oil Juice of 1-2 limes Blend all of the ingredients in a high-speed blender or food processor (a Thermomix is perfect!) until smooth and creamy. Now pour onto the crust, using a spatula to scrape the sides of the bowl. Smooth out the top of the creamy filling with the spatula so that it forms an even surface and place back in the freezer. Extra strawberry layer 1 cup of strawberries Juice of half a lime 1 tablespoon of coconut oil Place all the ingredients in a high-speed blender and process until smooth. Pour the liquid on to the creamy cheesecake filling and place back in the freezer to set. You have now finished assembling your raw strawberry cheesecake. Now all you need is patience. Leave it in the freezer for around 5 hours. Then an hour before serving place it in the fridge to soften and carefully remove from thetin by gently releasing the spring. Now you can enjoy this refreshing summertime sweet all summer-long!
17.01.2022 This recipe is a staple in our house and we are sure once you try it, it will be in yours too! It is straightforward, grain-free, dairy-free (of course!) and sweetener free. Moreover, it is infinitely variable. We alter this bread according to our whims and encourage you to do the same. We add raisins for a touch of sweetness, dark dairy-free chocolate for a treat or sour cherries for a touch of tartness. The bread carries savoury spreads and sweet spreads marvelously. Some o...f our favourites include chia berry jam, coconut oil and garlic kale with a poached egg. The possibilities are limitless. 2 tbsp psyllium husks + 1 cups almond Nut Mylk 100g almonds 100g hazelnuts or macadamias 100g sesame seeds 100g sunflower seeds 100g golden flax seeds 100g pumpkin seeds 1-2 tsp sea salt 3 tbsp melted cold pressed coconut oil Preheat the oven to 175C. Whisk the psyllium husks with the almond Nut Mylk in a bowl and set aside for 5 minutes, until the mixture has a thick gel like consistency. Meanwhile, coarsely chop the nuts and seeds in a thermomix/food processer. Place in a bowl, stir in the salt, oil and psyllium gel. Set aside for 1 hour. Now pour into a greased loaf pan (around 30 x 10cm) and bake for 60-70 minutes. The recipe also works wonders in a muffin pan, just bake for 45-50 minutes instead!
17.01.2022 This place we live @seafoam_soul once again capturing our little slice of paradise from a birds eye view
14.01.2022 The ultimate sticky date pudding. Our vegan spin on an old favourite means that you really can have your cake and eat it too! This pudding is rich, gooey and well sticky just what you would expect in a sticky date but at the same time so much more! It is full of goodness. We are sure this deliciousness will be a hit with whoever you make for.
14.01.2022 An absolute dreamy combination of rich chocolate, intense nutty coffee and velvet vanilla cream layers with a drenched biscuit base. For those who are lovers of tiramisu this is absolutely heavenly and has everything that made you fall in love with the original and its all good! Chocolate Cream 1 and a half cashews (soaked) 2 tablespoons cacao... 1 tablespoon ground coffee 1/3 cup maple syrup 150ml Almond Nut Mylk Blend all ingredients in a high-speed blender or Thermomix until smooth. Place the mixture in the fridge to firm for a couple of hours. Vanilla Cream 2 cups of cashews (soaked) 250ml Almond Nut Mylk Seeds of 2 vanilla beans Juice and zest of half an orange 2 tablespoons of maple syrup Pinch of salt Blend all ingredients in a high-speed blender or Thermomix until smooth. Place the mixture in the fridge to firm for a couple of hours. Drenched Prunes 150g prunes cup marsala cup espresso Soak prunes in marsala and espresso for 3 hours, ensure the pips are removed. Blend the prunes with a couple of tablespoons of the soaking syurp until smooth. Coffee drenched biscuit base 1 cup almond flour Roughly half a cup espresso 3-5 tablespoons coconut sugar (to taste) Stir ingredients to combine and the mixture becomes a dough like consistency. Then flatten out on a piece of baking paper. With a knife cut the dough into strips about an inch thick and put in the dehydrator for 8 hours or overnight. OR 1 cup of almond flour to sprinkle in between layers is another option that works equally well and is significantly quicker if you are tight on time! Assembly Choose a large glass dish for presentation, or several individual glasses. Sprinkle a layer of almond flour or your espresso biscuits on the base. Top with a layer of the marsala prunes, vanilla cream and chocolate cream, then repeat until your ingredients are exhausted and your tiramisu looks incredibly generous! Sprinkle with sifted cacao to finish and place back in the fridge to set before serving, if you can wait that long
12.01.2022 OH SHE GLOWS Lets be honest, most of us want our fridges to look as luscious and colourful as this but after a solid month of eating clean & plant-based we slip back into habits of convenience(No!) So, to help you (& me!) stay on the wagon this time here are 5 Food Bloggers for plant-based recipes we love! ... Oh She Glows http://ohsheglows.com/20//28/summer-glow-buddha-bowl-news/ Minimalist Baker http://minimalistbaker.com/sun-dried-tomato-chickpea-burge/ Vegan Richa http://www.veganricha.com//07/easy-chickpea-curry-bowl.html Olives For Dinner http://olivesfordinner.com//double-dredged-tofu-with-gochu Vegan Yack Attack http://veganyackattack.com//lemon-berry-cheezecake-parfait/
09.01.2022 100% PURE no nasties
08.01.2022 GOLDEN TIMES A retro flashback that is sure to please even the most devout of gaytime ice-cream enthusiasts. However, our version is supercharged with health benefits that will leave you not only satisfied but energised! Chocolate Base...Continue reading
07.01.2022 The NEWS is we have a few new Nut Mylks landing soon ... Your local baristas are always the first to know because they have helped us test them time & time again with their different coffee blends to make sure our Nut Mylk is the best it can be - both cold + hot !
07.01.2022 100% PURE & Fresh cold-pressed DAILY
06.01.2022 Tested by Barista's for Baristas & that's how you get that perfect FROTHY coffee.. without the dairy!
04.01.2022 Tiramisu - Plant Based Style! Check our Home Page for the Recipe Give it a try & tell us what you think!
04.01.2022 The perfect winter- warmer for a day like today Roasted Pumkin & Sage Bechamel ( plant based style!) Click to see full recipe on our website
02.01.2022 It is fair to say, this banana bread is the only one you need in your repertoire. Not only does it taste sensational, (the tahini and honey transforming the banana goodnesses into a molten caramel like masterpiece), but it is also relatively straightforward. The recipe bread toasts terrifically, keeps wells and slices easily, making it a reliable breakfast staple that will cheer up even the most dreary of days. Spread with coconut oil and place under the grill for a few minut...es, or until it reaches a desirable level of toastiness. Smother with tahini and position a large chunk of honeycomb. Best enjoyed over the course of a lazy Sunday morning with an almond Nut Mylk cappuccino. Ingredients 180g walnuts 3 large ripe bananas, peeled and mashed (300g) 270g coconut sugar 3 eggs, lightly beaten 140ml Nut Mylk 70ml coconut oil 275g spelt flour 1 teaspoon bicarbonate of soda 1 teaspoon baking powder (aluminum free) Sea salt Topping 80g coconut butter 60g tahini 200g honeycomb in honey teaspoon coarse sea salt Method Preheat the oven to 170 degrees Celsius and line a loaf tin with baking paper Place the walnuts on a baking tray and roast for 10 minutes before chopping them and setting aside. Place the bananas, coconut sugar and eggs in the large bowl of an electric mixer and beat until combined. With the machine running on a slow speed, add the salt, Nut Mylk and the coconut oil. Sift together the flour, bi-carb and baking powder and then add this to the mix. Continue to mix on a medium speed for about 5 minutes, until thoroughly combined. Stir through the pecans and then pour the mixture into the loaf tin. Place in the oven and bake for about 1 hour 10 minutes, until a skewer inserted in the centre comes out clean. Leave aside for 10 minutes before removing from the tin and setting aside on a wire rack until completely cool. You can now wrap the bread in foil and keep for up to 5 days, or freeze for a few weeks. Set your oven grill to high. Cut the banana into 2cm-thick slices and brush with coconut oil. Place under the grill for up to 2 minutes, until lightly toasted on one side, and remove. Drizzle over the tahini, place a chunk of honeycomb on each slice and sprinkle with coarse sea salt. Serve at once.
