RECIPES

NUTILIGHT COOKIE CUPS (NUTILIGHT ICING RECIPE)

INGREDIENTS: Nutilight vegan icing (recipe below) 1 1/4 c. flour (you can do 1/2 all purpose and 1/2 whole wheat flour if you prefer) 1/2 c. sugar 1/4 t. baking soda 1/2 c. vegan butter 1-2 T. water 1 t. vanilla Raspberries for decoration DIRECTIONS: Line 2 baking sheets with parchment paper; set aside. In a mixer bowl combine flour, sugar and baking soda – blend on low just to combine. Add butter, vanilla and 1 T. water to the mixture – blend on low till just combined (add an additional 1 T. water if dough seems dry). Divide the dough into two even pieces; roll each half between two pieces of parchment paper to 1/4”³ thick. Cut dough into desired shapes (dipping your cutter in flour be

BANANA ICE CREAM + NUTILIGHT

INGREDIENTS: 2 Ripe Bananas, sliced and frozen Nutilight Syrup DIRECTIONS: Add bananas to the food processor and blend. Occasionally scrape down the sides and continue to blend until smooth, approximately 3-5 minutes. Scoop into a bowl and enjoy immediately as a soft serve! For firmer ice cream, place in an airtight freezer-safe container and freeze for at least 1 hour. Add Nutilight Syrup (Search for recipe in our archive)

NUTILIGHT "PITZA"

INGREDIENTS: Pita Bread Nutilight 1 Banana (sliced) Almond butter Chopped Almonds Toffee drops DIRECTIONS: Spread Nutilight on the pita bread. Top the Nutilight with the sliced bananas, the almond butter and the nuts (you can use any nut that you like) also add the toffee drops. You can place pizza in the oven for 10 minutes at 350 degrees F to make pita toasted and toppings gooey. YUMMY!

NUTILIGHT STICKS

INGREDIENTS: 1½ cups Nutilight 1 (8 ounce) package phyllo dough, thawed according to package directions ¾ cup butter, melted DIRECTIONS: Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper and set aside. Scoop Nutilight into a large piping bag, or gallon sized zip-top bag and snip the corner off. Unwrap thawed phyllo dough and cover it with a slightly moist clean kitchen towel. Phyllo dries out very quickly, so keeping it covered while you're working is essential. Place one sheet of phyllo dough on your work surface carefully. Using a pastry brush, brush melted butter on one half of the phyllo and fold the other half on top. The butter works like a glue and holds the si

NUTILIGHT EMPANADAS

INGREDIENTS: 1 cup Nutilight 2 cups all-purpose flour 1/2 teaspoon salt 10 tablespoons unsalted butter, chilled, and cut into 1/2" cubes 1/3 cup ice water 2 tablespoons confectioners sugar DIRECTIONS: Preheat the oven to 400 degrees. Place the flour and salt in a medium mixing bowl. Using 2 forks or knives, or a pastry blender, cut the butter into the flour until the mixture resembles a cornmeal texture. This step also can be done in the food processor, using the pulse button, making sure not to over mix. Add the water all at once, stirring gently with a fork just until the dough comes together. Form dough into a 6” square, cover in plastic wrap and refrigerate for 1 hour. Remove the dough f

VEGAN SHORTBREAD COOKIES + NUTILIGHT

INGREDIENTS: Nutilight 1/3 cup oat flour 1 1/2 cups all-purpose flour 1/4 cup cornstarch 2/3 cup powdered stevia 1/4 tsp salt 13 Tbsp cold Earth Balance butter,* cut into 1/2" cubes Bananas, Almonds and Sea salt (optional) DIRECTIONS: Preheat oven to 350°F. Combine the flours, cornstarch, powdered stevia, and salt in the bowl of a stand mixer.* Add the cut butter to the bowl, then use the paddle attachment and mix on low speed until a smooth dough is formed - this will take 5-10 minutes. It'll start out really crumbly and you'll think you've done something wrong, but let it keep going; it'll get there. Grab a handful of the dough and form it into a rough ball. Use a rolling pin to roll it in

STRAWBERRIES + NUTS + NUTILIGHT

INGREDIENTS: 1 Jar of Nutilight 1 Pint of Strawberries, washed and dried 1 cup of chopped Hazelnuts DIRECTIONS: Place Nutilight in a bowl, also place the Hazelnuts in a separate bowl. Dip each strawberry in the Nutilight, then immediately dip in the Hazelnuts, so that the nuts cover the chocolate. Place each strawberry on a baking sheet (that has been lined with parchment paper for easier clean-up), then refrigerate at least 15 minutes. Enjoy!

COCONUT FRENCH TOAST + NUTILIGHT

INGREDIENTS: 8 slices sandwich bread (any type you prefer) Nutilight 2 eggs 3 tablespoons coconut milk 1/3 cup granulated stevia 1 heaping teaspoon ground cinnamon Coconut oil Pure maple syrup, for topping Strawberries and Bananas sliced DIRECTIONS: Trim the crust from the bread and flatten it out with a rolling pin. Place about a teaspoon or 2 of Nutilight an inch from one end of the bread spread out in a strip, add the strawberries or bananas (or both). Roll the bread up and repeat until they're all filled. In a shallow bowl whisk the eggs and coconut milk until well combined. In a separate bowl mix the stevia with the cinnamon. In a skillet set over medium heat melt a tablespoon of coconu

NUTILIGHT PROTEIN + COOKIE

This recipe is from our Instagram friend: @monicarysavy INGREDIENTS: 2 tbsp. Angel Food Cake protein 2 tbsp. unsweetened cashew milk (or other milk sub) 1 tbsp. almond flour Nutilight for topping DIRECTIONS: Mix and put on parchment paper. Microwave for 30 seconds. Add 1 tbs Nutilight and microwave for 30 more seconds. Add sprinkles.

CHOCOLATE MILK (TRY IT FROZEN)

INGREDIENTS: 1 cup of milk (any kind your heart desires) 1 spoonful of Nutilight ice (to make it frozen) DIRECTIONS: Add all ingredients into a blender and blend until well mixed and smooth! After served, add some whip cream on top for more flavor!

VEGAN CARROT CUPCAKES + NUTILIGHT

INGREDIENTS: 2 tbsp flax seeds + 6 tbsp water 1⅓ cups whole wheat flour (160 g) 1 tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon ¼ tsp ground ginger ¼ tsp nutmeg ½ cup extra virgin olive oil (100 g) ¾ cup brown or coconut sugar (120 g) 2 tbsp soy milk 1 tsp vanilla extract ⅔ cup grated carrot For the frosting: Soy whipped cream Nutilight DIRECTIONS: Preheat the oven at 160 ºC or 320 ºF. Add the flax seeds and the water in a blender, blend and keep it aside. Combine the dry ingredients in a bowl (whole wheat flour, baking powder, baking soda, cinnamon, ginger and nutmeg). Mix well. Combine the wet ingredients in another bowl (flax seeds+water, oil, sugar, milk, vanilla extract and

CHURROS + NUTILIGHT

INGREDIENTS: 1/2 Cup Coconut Flour 1/2 Cup Unsweetened Coconut Milk 3/4 Cup Water 2 Eggs 2 Tbs Erythritol 2 Tbs Coconut Oil (for mixture) 2 + Tbs Coconut Oil (for pan “frying” purposes) 1 Tbs Cinnamon 1 Tbs Baking Stevia Nutilight DIRECTIONS: Combine all ingredients into a bowl. Snip a corner of a ziploc bag and fill bag with churro batter (if you have a piping bag… then use it!) Heat 2 tbs of coconut oil (you will need 2 tbs per batch) into a shallow skillet, over medium-high heat. Pipe two or three strips of batter into oil and cook two to three minutes per side. Remove from heat, sprinkle with cinnamon/stevia mixture and let cool for a bit. Dip them in Nutilight and enjoy!! (