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Cashew oat milk (Left one shows how it settles in the fridge) (Right one shows how it looks freshly shaken)
CASHEW OAT MILK*
{*requires a high-powered blender}
This is my new favorite homemade non-dairy milk! It’s so simple to make!
For 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 “Milk a Plant” and “Coco-Hazelnut Rice Milk” for those 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 to mix this milk with unsweetened soy milk (equal parts) for my coffee drink (latte). Mmm…
INGREDIENTS:
4 C water
1/2 C raw organic cashews + 2 raw Brazil nuts + 4 raw walnuts
1/3 C organic rolled oats
1 pitted date
2 pitted prunes
1 t vanilla extract (optional)
ASSEMBLY:
1. Soak the nuts, oats, date and prunes in the water for at least an hour, up to 24 hours.
Soaking the ingredients
2. Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.
3. Refrigerate and use within ~1 week. One batch fills up roughly 3 pint wide mouth glass jars.
4. Enjoy!!
Tags: dairy free, non dairy milk, vegan
Fig Banana Corny Oatcakes
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.
Bananas & Soaked Black Mission Figs
INGREDIENTS:
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)
Pureed banana fig mixture
ASSEMBLY:
- 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!
Enjoy!
Freeheel Vegan 