You are currently browsing the tag archive for the ‘non dairy milk’ tag.
THIS is my new favorite homemade non-dairy milk!
For years and years I was in the habit of making homemade milks using a combo of some type of raw nut (including Brazil nut, cashew, almond, and hazelnut) and cooked medium grain brown rice. (See posts “Milk a Plant” and “Coco-Hazelnut Rice Milk” for recipes.)
Now that I’m starting to mix various non-dairy milks into Todd’s formula, I thought I’d try a different flavor. One advantage to making this milk is that you don’t have to take that step of cooking the rice first. A second advantage is that it seems to have less sediment (because the fiber in oats is soluble?). And finally, this milk is soooo deliciously creamy. I love it in my coffee. Ahhh…
It’s so simple to make!
CASHEW OAT MILK
4 C water
1/2 C raw organic cashews
1/3 C organic rolled oats
1-2 pitted dates (optional)
1 t vanilla extract
- Soak the nuts, oats and dates in the water for at least an hour, up to overnight.
- Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.
- Refrigerate and use within ~1 week.
- One batch fills up roughly 3 pint wide mouth glass jars.
Enjoy!! (Sorry– no pictures this time!)
FIG BANANA CORNY OATCAKES
Since I give my baby, Todd, a pancake with his green smoothie each morning, I’m experimenting with different pancake recipes these days. My goal is no added sugar and using different kinds of grains for the flour.
Todd loves sucking on dried black mission figs, however, all but the largest ones in the package do present an obvious choking risk. So– in this recipe, my goal was to add some of that yummy and healthy fig to some pancakes in the form of a blended puree.
I cook my pancakes in a large skillet. The sloped sides make flipping them a challenge. I do need a proper pancake griddle, or a new electric frypan! (Any recommendations?) But, I digress…
These naturally sweet pancakes are thick, moist and fluffy. I like the texture with the added cornmeal. Try making muffins out of the batter, too! If you prefer a thinner pancake, simply increase the non-dairy milk.
10 dried organic black mission figs
1/2 C water
2 ripe bananas
2 T olive oil
1 C non-dairy milk (*add 1/4 C more if you prefer a thinner pancake)
1 C All-purpose flour
1/2 C oat flour
1/2 C organic fine cornmeal
1 T baking powder
1 t cinnamon
1/4 t salt
Oil for frying (I use coconut)
- Soak the figs in the water overnight or for several hours (use warm/hot water if you want to shorten the soaking time).
- Blend the figs plus the soaking water, bananas, olive oil and non-dairy milk until smooth.
- Combine the dry ingredients in a bowl.
- Stir the fruit puree into the dry ingredients but don’t over mix.
- Put some oil in a large sauté pan (i.e. pan with straight sides) and heat on medium to medium-high heat. (When I used to have a electric frypan, I set the temperature for 400 degrees for pancakes.)
- Drop spoonfuls of batter in the heated oil. Flip when edges start to set and bubbles appear on top.
- To make mini muffins, bake at 350 degrees for 15-18 minutes. (Or bake full-size muffins for 23 minutes).
Makes…a whole plateful!