Milkadamia Macadamia Milk Unsweetened Description
The family-owned Jindilli farm is nestled in the hinterland of the eastern coast of Australia. Our macadamia groves are situated in the very region where the tree originated, with just the right combination of sunshine and rainfall to ensure the best tasting macadamias.
The milky deliciousness of milkadamia™ makes it the smoothest, creamiest, tastiest choice for your smoothie, breakfast cereal and baking needs.
Free-range trees™
Trees supporting life, not trees on life support
Macadamia trees are in total harmony with the earth, nurtured by natural rainfall and sunshine.
Dairy Free
50% More Calcium Than Milk*
Excellent Source of Vitamin D & Vitamin B12
Lactose Free
Soy Free
Gluten Free
Vegan
Cholesterol Free
Carrageenan Free
*Compared to 1% Dairy Milk
Directions
How to Milkadamia™
Savor a superfood smoothie, melt into hot chocolate, bathe like Cleopatra...Share how you Mikadamia #HOW2MILKADAMIA
Free Of
Gluten, dairy, GMO ingredients, lactose, soy, cholesterol and carrageenan.
*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.
Nutrition Facts
Serving Size: 8 oz (240 mL)
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 50 | |
|
| Calories from Fat | 40 | |
|
| Total Fat | 5 g | 7% |
|
| Saturated Fat | 1 g | 3% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 95 mg | 4% |
|
| Total Carbohydrate | 1 g | 0% |
|
| Dietary Fiber | 1 g | 3% |
|
| Sugars | 0 g | |
|
| Protein | 1 g | |
|
| Vitamin A | | 10% |
|
| Vitamin C | | 0% |
|
| Calcium | | 45% |
|
| Iron | | 2% |
|
| Vitamin D | | 25% |
|
| Vitamin B12 | | 50% |
|
Other Ingredients: Macadamia milk (filtered water, macadamias), calcium phosphate, pea protein, natural flavors, locust bean gum, sea salt, sunflower lecithin, gellan gum, vitamin A palmitate, vitamin D2, vitamin B12.
Contains: Macadamias
Warnings
Not For Use As An Infant Formula
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Chocolate-Walnut Derby Pie
[vc_row][vc_column][vc_column_text]Craving a taste of the Kentucky classic but want to keep things healthier? This recipe takes the legendary derby pie and gives it a modern makeover. We're talking vegan, refined sugar-free (mind blown!) and bursting with superfood cacao for a healthy dose of chocolatey goodness. Ditch the bourbon (trust us!), but hold onto the decadent chocolate-walnut combo. Bake up this champion upgrade on a classic!
Vegan Chocolate-Walnut Derby Pie
Crust
- 2-1/2 cups organic all-purpose flour
- 1 tsp. Redmond Real Salt Sea Salt
- 1 cup cold vegan butter (diced)
- 1/2 cup ice water
Filling
- 1/4 cup cacao powder
- 1/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup vegan butter (melted)
- 1/2 cup plant-based milk
- 1/2 tsp. Redmond Real Salt Sea Salt
- 2 tsp. vanilla extract
- 1 cup walnuts (coarsely chopped)
- For crust, in large mixing bowl or in food processor, combine flour and salt and whisk or pulse briefly until combined.
- Sprinkle diced butter evenly over dry ingredient mixture. Use two forks to cut butter into dry ingredients until butter is evenly dispersed into pea-sized (or smaller) bits. If using food processor, briefly pulse butter together with dry ingredients 5 to 7 times until butter is evenly dispersed into pea-sized (or smaller) bits.
- Transfer mixture to large mixing bowl. Sprinkle dough evenly with ice water and use spatula to quickly mix water into dough until it is evenly combined and dough begins to form moist clumps. (If the dough is not sticking together, add 1 or 2 more tablespoons of water to help it clump.) Try not to overmix dough.
- Using hands, quickly pack dough into ball, then flatten ball into 3/4-inch thick disk.
- Wrap dough in plastic wrap and refrigerate at least 1 hour, or up to 3 days, until ready to use.
- Preheat oven to 350 degrees F.
- Grease 9-inch pie pan with vegan butter. Press 2/3 of dough into base and edges, making dough as even as possible.
- Using rolling pin, on work surface, roll out remaining 1/3 of dough for pie top and set aside.
- For filling, in medium mixing bowl, combine all filling ingredients and stir until well combined.
- Pour filling into prepared crust. Add top layer of rolled-out dough on top of pie, trimming or stretching to fit.
- Bake 35-45 minutes, until center is set and pie doesn’t jiggle when shaken. (Note: The consistency will be soft, but firm enough to slice when cooled.)
- Allow pie to cool completely before cutting.
Add the ingredients to your cart and place an order.
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