Did another round of this recipe aiming for 32oz to share, did 1 can coconut milk and 1 banana (not frozen this time), 1.5 cups each pineapple and strawberries (both frozen), about 3 tablespoons almond butter (Kirkland), about 1/3 cup roasted and salted whole almonds (Kirkland), added a dollop of vanilla bean paste (approx 2-3 teaspoons but didn’t measure, just poured quickly), and about 1/2 cup of rolled oats. Came out lovely with the strawberry pina colada flavor forward but a nice nutty/oats background flavor. The almonds being salted helped a little in balancing the sweetness.
Typically skip the berries, I do a dairy free “make your own” buttermilk (2 tablespoons apple cider vinegar in a 2 cup capacity measuring cup and then fill almond milk to the 2 cup line). Half Bob’s 1:1 GF flour and half almond flour. These are less fluffy than with actual buttermilk but that’s preferred in my house.
Doubled the recipe (note that on the site the “330ml” water for 1x does not double along with the cup measurements automatically-don’t short yourself on water! Followed the recipe otherwise, included the 1tsp salt and also about a half teaspoon of veggie stock concentrate to add some flavor. I didn’t hear the IP beep that it was done with the cook time and ended up not checking it until it was already fully depressurized but the rice was still just under cooked which is great if you’re adding it to something that will cook it additionally like soup. Not ideal for my use case (eat it directly)-I didn’t mind the chew but my fiancé said it wasn’t done enough for him.
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