Combine Ripple Milk and cereal in a large bowl and set aside to soak for twenty minutes.
In a bowl or large glass jar, mix together the oats, chia seeds, coconut, cardamom, and cinnamon.
Cook the pasta according to package directions. Drain and set aside.
In a large bowl, combine your coconut flour, peanut butter and monk fruit sweetener and mix until combined.
Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
Ingredients 2 cups all-purpose or whole wheat pastry flour 2 tablespoons sugar 2 tablespoons baking powder ½ teaspoon salt 2 cups Ripple Unsweetened Vanilla 2 tablespoons apple cider vinegar 2 teaspoo
Place chocolate chips in a double boiler over low heat. Continue stirring until the chocolate has melted completely.
Heat coconut oil in a large skillet over medium-high heat. Add onion and garlic, and cook over medium heat until softened, about 6 minutes. Stir in jackfruit and cook another 5 minutes.
In a large mixing bowl whisk together the flours, baking powder, baking soda, salt & nutmeg until blended.
In a large mixing bowl whisk together the milk, molasses, maple syrup, vanilla extract, cinnamon, ginger, allspice, cloves, nutmeg, black pepper & salt until well blended.
Fill a cocktail shaker with ice. Pour in Ripple milk, Half and Half, vanilla, and bourbon.
Mix together all ingredients except bread…