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Nut Mylk

Pure, local plant based Mylk made in Burleigh

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Tag: cook

Roasted Pumpkin with Sage Béchamel
Posted on 17 May 20163 April 2017

Roasted Pumpkin with Sage Béchamel

  Plant based living doesn’t mean going without and this recipe just goes show. Sweet golden pumpkin enveloped with a creamy, warming sauce is next level comfort food. The sauce has a myriad of applications and is a easily adapted to your tastes. Pumpkin Sea salt Pepper Star Anise Sage Nutmeg Garlic oil (olive oil … Continue reading Roasted Pumpkin with Sage Béchamel

Strawberry & Macadamia Raw Cheesecake
Posted on 27 April 20164 April 2017

Strawberry & Macadamia Raw Cheesecake

    Who doesn’t love a cheesecake and this cheesecake is sure o 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 … Continue reading Strawberry & Macadamia Raw Cheesecake

Beetroot Red Velvet cake
Posted on 19 September 201520 May 2016

Beetroot Red Velvet cake

Introducing the new red velvet. A cake that is both deliciously decadent and satisfyingly wholesome. The beetroots add a depth of flavour and colour, which together with the Nut Mylk ensure an incredibly moist chocolate cake. The cake works marvelously in a bunt tin. However, a regular cake tin will also work. This red velvet … Continue reading Beetroot Red Velvet cake

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