wholefoods

Making your very own nut milk

Most people will panic when told that they need to be dairy free for a period of time.

One of the most common questions I get is "What am I going to put in my coffee?"

As a replacement for a dairy-based milk, nut, seed and coconut kinds of milk have become very popular. With that also comes the downside of commercialism.

Have you checked the list of ingredients at the back or on the side of the box? In some, there was something ridiculous like 10 ingredients in a simple almond milk, none of which were conducive to health and to be honest, you'd almost be better drinking the dairy-based milk given what was included!

It is so easy to make your own variety and combinations. I'll say straight up, I'm not a fan of almond milk, but love hazelnut and cashew milk. The kids don't mind a mix of coconut & seed milk in their smoothies.

What you'll need:

Equipment

  • A high speed blender
  • A nut milk bag or a piece of organic cotton muslin
  • A glass jar or container to strain the milk into

Ingredients:

  • 1 cup of nuts of choice (preferably soaked overnight, cashews only need 2-3 hours)
  • 500ml - 1L of filtered water, my happy medium is 650ml for a good creamy consistency (use less if you want a creamier version)
  • 1 date (optional)
  • 1 tbsp of vanilla extract (optional)
  • Pinch of salt (optional, I rarely add)

Method:

  • Place all ingredients in the blender
  • Blend for 10-30 seconds
  • Strain through a nut milk bag or muslin. Cashew milk does not require any straining, so often is my choice of milk when I don't have a lot of time
  • Pour into a glass container and refrigerate. Will last up to 5 days

You can freeze the leftover pulp and use it make grainfree cookies, blissballs, pancakes or dry it out in the oven or dehydrator if you have one and make a flour. Too easy!

 

Enjoy XX

 

Soaked Oat Breakfast Muffins

Dairy Free, Refined Sugar Free, Gluten Free option (depending on what ingredients you use), Nut free

I accidentally came up with this recipe whilst making pancakes for breakfast for the kids one morning.

My little man used to love pancakes and then one day he decided he just doesn’t like them anymore. Say what! I mean he used to love them. I was gutted. I loved having pancakes as a breakfast or snack option.

So I was determined to get him back onto pancakes. I tried him with an oat porridge pancake instead, whilst he loved the taste, he was still not a fan. So I figured it was a texture thing. That’s when the idea came up to make the pancake as a muffin with a few variations.

This is what I came up with which he loved! To me it has a really scone type texture and taste.

Ingredients:

  • 1 cup of Gluten Free oats soaked overnight
  • 1 cup of flour of your choice. I use my Gluten Free flour mix
  • 1 egg
  • 1 tsp of baking powder (aluminum free)
  • 3-4 tablespoons of maple syrup or sweetener to taste
  • 1 tbs of vanilla extract, we like vanilla, can use less
  • ½ - 1 cup of milk of choice (I use coconut milk)

Variation:

 -  Could use 2 eggs and remove the baking powder. 1 egg just works better for my little man

 - You could try adding things like shredded coconut, spices such as cinnamon, cardamon and other dried fruits, but he preferred it the way I made it the first time, so that is what I perfected.

Method:

  • Soak oats overnight & rinse well in the morning. Add some lemon juice or a dollop of yoghurt in the water overnight
  • Add remaining ingredients and mix well. Add milk slowly until you have a nice batter texture
  • Spoon into muffin cups
  • Bake in a pre-heated oven for 30 minutes or until golden brown

Serve with lashings of butter is our preferred choice, but you can add your favourite jam spread too with some quality fresh cream

I usually get 9-10 muffins a batch

These freeze beautifully.

 

Enjoy xx

Citrus & Berry Breakfast Pudding

Gluten Free, Grain Free, Refined Sugar Free, Nut Free, Dairy Free

Confession - I'm quite a creature of habit with food. I could easily eat the same thing for a LONG period of time and not be phased by it. One day whilst sitting down to my "usual" breakfast, one of the kids said "Mum you have the same thing for breakfast everyday" That'swhen I thought about when was the last time I had something different, I could not remember!

So I figured it was time to come up with a few different options. That's when this little baby was created.

For me, breakfast needs to follow this formula:

  • Sufficient Fat
  • Sufficient protein
  • Grain free
  • Sustaining for at least 4- 5 hours
  • Take less than 5 min to prep

I've become so in tune with what my body likes and needs and find the above formula just works!

Ingredients:

  • ½ cup of coconut milk
  • ¼ cup of coconut flour
  • 2 eggs
  • 2 tbsp of coconut oil
  • 3 tbs of maple syrup or sweetener of choice. Have also used 2 dates
  • Zest & juice of 1 lemon or lime, hence the citrus name
  • ½ cup of frozen organic berries
  • 1 tbsp of vanilla essence, can use less, but I like vanilla

Method:

  • Pre-heat oven to 180degrees centigrade
  • Mix all ingredients together well in a blender (except frozen berries)
  • Pour batter evenly into 3-4 ramekin containers, I usually get 4
  • Spread berries on top of the batter
  • Bake for 30 min or until golden brown on the top

I usually have mine served with some yoghurt or a dollop of cream or home-made granola scattered on the top or with a chopped up banana....so yum.

That is breakfast sorted for 4 days!

Enjoy XX