Blue Diamond Almond Breeze® Almond Coconut Blend Unsweetened Vanilla Description
40 Calories per Serving
Non-GMO Project Verified
Dairy Free • Casein Free • Lactose Free, Cholesterol Free
Gluten Free • Soy Free, Peanut Free, Eggs Free, MSG Free
50% More Calcium Than Dairy Milk
Creamy, delicious Almond Breeze® Almondmilk with a delicate touch of Coconut.
Try this pineapple mango smoothie
1 cup Almond Breeze® 1 tbsp toasted slivered almonds
1 cup mango cubes 1 tsp ground flax or chia seeds (optional)
1 cup pineapple chunks
Add all ingredients to blender and puree until smooth. Makes 2 servings.
After opening, keep refrigerated and use within 7-10 days.
Shake Well • Serve Chilled • Do Not Freeze
GMOs, dairy, soy, lactose, cholesterol, peanuts, casein, gluten, eggs and MSG.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Cup (240 mL)
Servings per Container: 4
|Amount Per Serving||% Daily Value|
| Calories from Fat||30|
|Total Fat||3.5 g||5%|
| Saturated Fat||1 g||5%|
| Trans Fat||0 g|
| Polyunsaturated Fat||0.5 g|
| Monounsaturated Fat||1.5 g|
|Total Carbohydrate||1 g||0%|
| Dietary Fiber <1 g||0 g||4%|
| Sugars||0 g|
Other Ingredients: Almondmilk (filtered water, almonds), coconutmilk (filtered water, coconut cream), calcium carbonate, natural flavors, potassium citrate, sea salt, sunflower lecithin, gellan gum, vitamin A palmitate, vitamin D2, D-alpha-tocopherol (natural vitamin E).
Not for use as an infant formula.
Contains almonds, coconut.
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Orange-Zested Cranberry Pancakes
Resist the urge to be plain – especially when it comes to your breakfast. Variations and toppings are always welcome, and this gluten-free pancakes recipe takes the (pan)cake with the addition of dried and fresh cranberries and orange zest. Traditional maple syrup is a good fallback topping, but you might also love them smothered in almond butter and a sprinkle of cinnamon. Or, make a dessert of your cranberry pancakes and top them with whipped coconut cream. However you serve them, they’re a (flap)jackpot!
1 cup gluten-free flour (like my Morselicious Mix)
3 chia-flax eggs
1/3 cup unsweetened vanilla almond or cashew milk
1 Tbsp. vanilla
1/3 cup dried cranberries
1/3 cup fresh cranberries
Pinch sea salt, optional
Pinch stevia, optional
Coconut oil, for cooking
- In large bowl or blender, whip or blend “eggs,” milk and vanilla. Then add flour into the batter. Gently stir in cranberries and orange zest. Add pinches of salt or stevia, if desired.
- In griddle or skillet or medium-high heat, add coconut oil. Once heated, spoon desired batter amount into pan. Flip once edges begin to bubble.
- Repeat with remaining batter.
- Serve with your favorite toppings, such as fruit, nut butter, whipped coconut cream or additional cranberries.