Crowdtap is always giving you and I the opportunity to have a taste or discovery of a new or fairly new product in the market for you to try. I was really interested in the New Silk Protein and nut milk with pea protein.
In the search for the best plant-based protein milk for my family, I know that Silk is a brand my family and I trust to make the best plant-based milk such as Cashew and or Almond. Their taste is very authentic with cleaner and healthier ingredients. This way you can enjoy having nothing but the best of your plant-based nut milk as a drink, part of a meal, or a baked goods creation.
When I received the free new Silk pea protein and nutmilk 1.89 L or half a gallon voucher, I was so excited and already thinking of all the ways I will use the new Silk pea protein and nutmilk. I went into my local supermarket which carried my Silk almond and cashew with pea protein milk.
My family has enjoyed using this milk not only in their cereals but also in all the milkshakes I make for them, baked creations, and in our food such as a creamy soup, which comes out semi-thick, creamy, and flavorful. I had made a variety of foods that needed the new Silk almond and cashew nutmilk.
In my blog today I will show you two creations that I have used my Silk almond and cashew nut milk in. I have made some chocolate almond butter, walnuts are optional, chocolate chips or carob chips, arrowroot flour, coconut sugar, coconut oil, and of course the Silk protein nutmilk. I will have the recipe below for you. I also made the hemp nut, flaxseed, banana, raspberry, and the blueberry protein shake.
My Silk Protein Berry Hemp Shake:
- 2 cups of Silk Protein Nutmilk with almond, cashew, and pea protein.
- 1 teaspoon of McCormick pure vanilla extract
- 2 cups of mixed berries, such as blueberries and raspberries like I have presented and used.
- 1 tablespoon of Manitoba Hempnut protein powder
- 1 tablespoon of flaxseed
- 1 tablespoon of organic wheatgrass
- optional to add extra ice about 1 cup more.
- Nut or plant based milk
- Semi-thick and smooth.
- The right amount of nutrition.
- Sweet enough without excessive sugar, which is 2 grams per serving.
- 10 grams of protein per serving
- 8 grams of fat per serving
- 45% of the RDA for Calcium
- 25% for Vitamin D
- 8% for Iron.
- No extra bad alternatives
- Gluten-free, but not certified as such.
- NonGMO verified
- Certified Kosher
- No MSG
- 80% less sugar than regular cow’s milk
- 50% more calcium than regular cow’s milk
- No saturated fat
- 1/3 cup of chocolate chips or carob chips
- 2/3 cups of coconut sugar
- 1/4 cup Betsy’s Best gourmet almond butter
- 1 cup of all-purpose flour or I used 4 tablespoons of arrowroot flour.
- 3 tablespoons of coconut oil
- 2 teaspoons of Pure Vanilla Extract
- 1/2 teaspoon of baking powder
- 2/3 cup of unsweetened cocoa
- A pinch or 1/8 teaspoon of salt
- 2 eggs
- Most important is using 1/4 cup of the new Silk protein nutmilk in your arrowroot flour or the 1/2 cup of nutmilk in your regular all-purpose flour.
- You can add the 1/4 cup of walnuts as optional.
- Make sure you preheat your oven 15 prior at 325 degrees Fahrenheit.
- Line your baking pan with parchment paper for baking or just coconut oil.
- Tip: I would prefer the cut-out parchment paper to cut some calories.
- Bake in the oven for 25 minutes.
- Use your baking mittens to take it out of the oven.
- Let it cool for 10 to 15 minutes before consuming.