Our dairy-free creamers make a perfect match with coffee but why stop there? LA-based superfoods chef Julie Morris built a symphony of flavors around four of our Almondmilk Creamers. Julie is a New York Times bestselling author who creates recipes that leave your body feeling good. These recipes were chosen from her cookbooks Superfood Kitchen, Superfood Soups, and Superfood Snacks. Learn more about Julie on her website.
And tag to share your creations: @CalifiaFarms + #CalifiaFarms
BIG BERRY MUFFINS
Pair with Vanilla Almondmilk Creamer
According to Julie, “These low-fat muffins go all out on packing in as many fresh berries as possible,” which means they’re also packing antioxidants and vitamin c. She pairs this with our Vanilla Almondmilk Creamer because “berries and vanilla are such a natural match.” We totally agree.
MAKES 12 MUFFINS
1¾ cups whole wheat flour*
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup Califia Farms Unsweetened Almondmilk
½ cup apple sauce
1⁄3 cup maple syrup
2 tablespoons melted coconut oil
1 teaspoon fresh lemon zest
1½ cups mixed fresh berries (such as blueberries, blackberries, raspberries, etc.)
1 tablespoon coconut sugar
*If following a gluten-free diet, use gluten-free flour, available through natural food stores or online.
Preheat the oven to 350˚ F. Line a 12-cup muffin tin with paper liners, or lightly grease each cup with coconut oil. Stir together the flour, baking powder, baking soda, and salt in a large bowl. In a smaller bowl, whisk the nut milk, applesauce, maple syrup, coconut oil, and lemon zest together. Add the wet ingredients into the dry, and mix together until just combined. The batter will be lumpy, but resist over-mixing, as it will cause the muffins to be dense. Gently fold in the berries, then spoon the batter equally into the 12 prepared muffin cups. Sprinkle each muffin top with a dusting of coconut sugar. Bake the muffins for about 25–30 minutes, or until the tops begin to turn golden brown and a toothpick comes out clean when inserted into a muffin. Let cool for a few minutes before serving.
Reprinted with permission from Superfood Kitchen by Julie Morris, Sterling Publishing.
TURMERIC-WALNUT QUINOA PORRIDGE
Pair with Unsweetened Almondmilk Creamer
This is one of Julie’s favorites from Superfood Soups. “I thought that with the Unsweetened Almondmilk Creamer there was an opportunity to have an unsweetened breakfast,” Julie tells us. It’s full of superfoods like spinach, walnut and turmeric making this savory breakfast dish the perfect way to wake up.
MAKES 5 CUPS / 4 SERVINGS
4 cups vegetable broth
½ tsp ground turmeric
1 cup quinoa flakes
1½ cups baby spinach, thinly sliced
1 Tbsp coconut oil
1½ Tbsp nutritional yeast
1½ Tbsp tamari
¼ cup walnuts, chopped
1/8 tsp ground black pepper
3 Tbsp hemp seeds, divided
In a medium saucepan, bring the broth and turmeric to a rapid boil. Stir in the quinoa flakes, return to a boil, and cook for 90 seconds, stirring often. Remove the saucepan from the heat and stir in the spinach, coconut oil, nutritional yeast, tamari, walnuts, ground black pepper, and 2 tablespoons of the hemp seeds. Let the porridge sit for 1 minute, then ladle it into bowls and top with the 1 tablespoon of remaining hemp seeds.
Reprinted with permission from Superfood Soups by Julie Morris, Sterling Publishing.
Pair with Pecan Caramel Almondmilk Creamer
Julie chose this recipe because pecans are such a great pairing with dried fruit. “You get this really rich, deep flavor of the pecan and the caramel from the creamer matched with that bright, fruity flavor. It’s a really nice balance.” she says. Not to mention the anti-oxidants!
MAKES 16 BARS / 16 SERVINGS
¾ cup raw cashews
½ cup dried shredded coconut (unsweetened)
¼ cup coconut sugar
¼ cup lucuma powder
1 tablespoon ground flaxseed powder
½ teaspoon camu berry powder
1 teaspoon ground cinnamon
1⁄8 teaspoon sea salt
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
2½ cups crispy brown rice cereal, divided
½ cup dried goji berries
½ cup dried cranberries (fruit juice–sweetened, preferably)
1⁄3 cup raw pecans
Place the cashews in a food processor and grind into a coarse flour. Add the coconut shreds, coconut sugar, lucuma powder, flaxseed powder, camu berry powder, cinnamon, and sea salt, and blend to combine. Add the applesauce and vanilla and blend to form a wet dough. Add 2 cups of the brown rice cereal and process until cereal is ground into fine crumbs. Add the remaining ½ cup of cereal, goji berries, cranberries, and pecans, and blend just for a moment to coarsely chop the last round of ingredients, but retain most of the texture. Transfer the dough to a 9- by 9-inch pan lined with parchment paper. Use your hands to firmly press into a flat layer, compressing as much as possible to ensure it is compact. Using the edges of the parchment, carefully lift the contents out of the pan, and set it on a flat surface. For a more aesthetic product, you can set a second sheet of parchment paper on top of the square and use a rolling pin to gently roll the top perfectly flat. Use a chef’s knife to carefully cut 16 squares, and serve them at room temperature. Covered tightly, the squares will keep for several days at room temperature, or 1 week refrigerated.
Reprinted with permission from Superfood Snacks by Julie Morris, Sterling Publishing.
Pair with Irish Cream Almondmilk Creamer
Julie says, “For the Irish Cream, I was thinking about whiskey as a flavor note and all the flavor friends around whiskey, things like nuts and chocolate.” This has superfoods like nuts, coconut, and it’s low in sugar.
MAKES 6½ CUPS / 18 SERVINGS
2 cups rolled oats
2 cups pecans, coarsely chopped
2 cups unsweetened coconut flakes
1 cup raw cashews, coarsely chopped
¼ cup cacao nibs
¼ tsp sea salt
1 Tbsp ground cinnamon
¼ cup coconut oil
1/3 cup maple syrup
3 Tbsp coconut sugar
Preheat the oven to 250° F. In a large bowl, combine the oats, almonds, coconut, sunflower seeds, cacao nibs, salt, and cinnamon – mix well. To a small sauce pan over low heat, add the coconut oil, maple syrup, and coconut sugar. Stir until the oil is fully melted and the mixture is warm. Add the liquid to the dry ingredients and stir until fully incorporated. Spread out onto a baking sheet in a flat layer. Bake for 40-45 minutes or until slightly golden, tossing once halfway through cooking. Let the granola cool on the pan for another 20 minutes – granola will continue to harden as it sits. Once it is at room temperature, transfer to a sealable container until ready to enjoy. Stored out of direct sunlight, granola will last for up to 1 month.