Vanilla Better Half
You've met your better half: swap out your dairy half and half sip for sip with this plant based version made with rich and creamy almonds and coconuts. At just 15 calories and 0g sugar per serving it has the sweetest touch of vanilla.
Ingredients: Almondmilk (Water, Almonds), Coconut Cream, Natural Flavors, Sunflower Lecithin, Calcium Carbonate, Monk Fruit Juice Concentrate, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum.
All Plants, All Delicious
- Soy-free, dairy-free, gluten-free, carrageenan-free, non-GMO, kosher, vegan
- Only 15 calories per serving
- No added sugar
- Made with real coconut cream and Almondmilk
- A great-tasting and satisfying vegan equivalent to dairy half and half
- Keto friendly
Almondmilk (Water, Almonds), Coconut Cream, Natural Flavors, Sunflower Lecithin, Calcium Carbonate, Monk Fruit Juice Concentrate, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum.
Perishable. Refrigerate After Opening. Shake Well For Best Taste.
Consume within 7-10 days of opening.
- 1½ cups spelt flour, plus extra for dusting
- ½ cup rolled oats
- 1 tablespoon + 1 teaspoon flaxseeds (divided)
- 6 tablespoons coconut sugar (divided)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2/3 cup + 1 tablespoon Vanilla Better Half
- 1 lemon, zested
- 1 cup fresh blackberries
Blackberry Flaxseed Scones
Position a rack in the center of the oven, and preheat to 350° F. Line a baking sheet with parchment paper. In a large bowl, mix together the flour, rolled oats, 1 tablespoon flaxseeds, 5½ tablespoons coconut sugar, baking powder, and salt. In a small bowl, whisk together 2/3 cup Vanilla Better Half and lemon zest.
Add the liquid into the dry ingredients, and stir together until a sticky dough forms, taking care not to over-mix. Add the blackberries and fold in gently. Collect the dough into a round, and transfer onto a floured surface. Pat into a 1-inch-thick round, and cut into 8 wedges. Brush the top with the remaining 1 tablespoon Califia Farms Vanilla Better Half, and sprinkle with remaining 1 teaspoon flaxseeds and ½ tablespoon coconut sugar. Use a spatula to transfer the scones onto the prepared baking sheet and bake in the center of the oven for 15-20 minutes, until lightly browned. Transfer scones to a baking rack and let cool slightly.
Enjoy warm or at room temperature. Makes 8 Scones.