how to make your own almond milk! homemade almond milk is an easy peasy way to enjoy a plant-based milk without buying excess packaging/plastic👍🌏
I love using this homemade almond milk in my morning smoothies 💛
Creamy, delicious, homemade almond milk recipe coming your way!
Tools you need:
High powered blender/ food processor (I used a thermomix) – if you don’t have a high powered blender, you could try making almond milk with nut butter and water – blend 1/2 cup nut butter with 3 cups water and some maple syrup!
Making your own plant milk is also an easy way to reduce your waste if you scoop and buy your almonds plus dates from a bulk food store in a jar/container from home. Not only is this a great option for a milk to reduce your waste for this but it is also an option where no animals are harmed in the process.
You can also replace the almonds with other types of nuts – such as cashews, macadamias or hazelnuts for a different flavour.
Making your own plant milk can also be great fun! You can experiment with flavours by adding things like cocoa powder for a chocolate flavour, or some frozen or fresh strawberries, or some vanilla paste/essence for vanilla. I like to add a touch of turmeric, some cinnamon, and cardamon when I warm up the milk for a delicious wintery drink.
serves about 1-3 people. keeps for 3-4 days when refrigerated and stored in an airtight container.
1 cup raw almonds
3 cups filtered water
2 dates that have been soaked in hot water (optional) (can subsitute for 2 TBSP maple syrup)
a pinch of salt
Soak the almonds in just enough water to cover them all for 24-48 hours.
Drain the almonds and rinse them with water.
Blend the almonds with 3 cups of filtered water, the dates, and salt in a high powered food processor/blender (I used a thermomix).
Strain the mixture through a nut milk bag or a cloth mesh bag. Don’t throw away the pulp! You can use the pulp in baking, bliss balls, and for raw desserts 🙂
Store the almond milk in the fridge in an air-tight glass bottle or container for up to 3 days.
Easy peasy. You can adjust the sweetness and saltiness to your preference!
Let me know how you go making this recipe in the comments down below ❤
See how you can make your own gluten-free bread here!
One of the struggles of gluten-free bread is buying it plastic free. Usually, if you are able to eat gluten, it is easy to go to your local baker, take your own bread bag or get your bread in a brown paper bag – and you have plastic-free bread.
A way you can reduce your plastic, and waste in general, is by making things from scratch – that is one thing the ol’ oldies before us definitely did well. So, I think it is about time we go back to our roots, channel our inner nans in the kitchen, and start cooking/baking our favourite store-bought items from scratch.
In all seriousness … though I am not your nan, I do have a pretty sweet recipe for you. It is probably the best tasting gluten-free bread I have ever had and though it is denser than bread made with wheat flour, it has a beautiful buttery flavour to it – you HAVE to try it. Whether you eat gluten or not, this is a bread you will love.
Best enjoyed within the first two days after baking (because freshly baked bread always tastes best).
* this recipe is adapted from Dr. Bergs healthy bread recipe that you can find here. *
2 cups almond meal/flour
2 cups arrowroot/tapioca flour
2/3 cup coconut flour
2 tsp. sea salt
4 tsp. active dry yeast
2 ½ cups water
4 tsp maple syrup
3 tbsp. black chia seeds (optional)
4 tbsp. psyllium husk powder
3 Tbsp Soy milk ( alternatives: any other plant milk or aquafaba)
Whisk together the flour mixture ingredients in a large bowl.
In warm water (be careful that it is not too hot or the yeast will not react! About 40°C is what you want) add the maple syrup, then the yeast. Let sit until the foam layer has formed on the top [see photos] – if it hasn’t done so in 10 minutes, then the water was most likely too hot or too cold, so try again.
Mix together the chia seeds with the psyllium husk powder and then add into the yeast mixture. Whisk until it thickens and becomes sticky.
Then pour the yeast mixture into the dry ingredients. I use a thermomix to knead the dough from here on for about 2 minutes – but you can easily do it by hand, mix the mixture with a wooden spoon until it comes together, then take it out and knead it. Knead the dough until it sticks together nicely – it will be stickier than most bread dough usually is!
Then, roll the dough into a ball and place in a bowl with a damp cloth over the top. Let it sit for an hour to rise.
Preheat oven to 180°C (fan forced).
Place in a lined bread-shaped baking tray, (or alternatively you can roll it into bread roll shapes and place on a flat baking tray).
Coat bread with soy milk (or any plant milk), you can also use aquafaba (chickpea water) for this. This is optional; it will just help the bread become more golden on the outside!
Bake bread in the oven for 35-40 minutes (baking time will vary depending on the size of the bread, so check it every 15 minutes!) until it is golden on the outside. I also like to make a tic-tac-toe cut on the bread by doing long diagonal lines across the top and then going the opposite way to make the pattern [see photos] – again, optional!
When it is ready, take it out and let it cool completely on a wire rack before cutting it.
You’ve done it – your nan would be so very proud of you right now – and if not, well, I sure am. Enjoy!
Find out more about why you should quit plastic here
Find out my favourite gluten free, vegan granola & how you can make your own too!
Granola! One of the kings of breakfast world. I am well and truly currently obsessed with it -crunchy, salty, sweet, and perfect with all my favourite breakfasts.
The thing I love most about granola is when it makes those beautiful golden crunchy clusters. In most granola recipes, Oats is the main base ingredient – so when I had to cut out gluten in my diet (thus, oats) finding a good granola in-store was either way too expensive or just not all that satisfying.
Luckily, after playing around some more in the kitchen, I came up with this champion of a gluten free, oat-less, crunchy granola.
Cooking, baking and creating meals in the kitchen is one of the ways I like to express my creativity and it really helps to calm my mind. Happy mind = happier body = happier day = happier me. I guess to me it’s kind of like another form of meditation – but BETTER because I usually get rewarded by delicious tasting foods afterwards.
Granola is one of those things where you can really have a lot of fun with. So I really encourage you to give this recipe a go and also not to be afraid of mixing it up a bit as well – get creative! Fun and creativity, after all, is the best recipe to a happy mind and a happy mind leads to a happy body.
My favourite ways to eat granola is:
• On top of some nice-cream (banana ice cream)
• With coconut yoghurt, fresh fruit and maple syrup
• As cereal with some plant milk and bananas
Here are some things you need to know about Granola (and how to have fun with it)
Choose your base(s):
Activated/ raw buckwheat
If you are fortunate enough that gluten agrees with your stomach then go ahead and use raw or rolled oats if you so wish – or certified gluten free oats if your stomach doesn’t and you are lucky enough to find them.
2. Add some crunch with nuts and seeds ( you just use a variety of seeds if nuts don’t agree with you)
3. Add some sweetness
Dried fruits: dried apricots, blueberries, raspberries, cranberries, etc etc. ( i could go on – this is where you can really experiment)
Grated apple or grated lemon/orange rind
Liquid sweetener of your choice (Maple syrup, agave, molasses, coconut nectar, apple sauce coconut sugar,etc.)
4. Add your coating
Nut butter / sunflower seed butter
For an oil free option you can exclude the oil and add a little extra of your liquid sweetener.
Other additional options you can add for flavour:
Spices: all spice, cinnamon, nutmeg
Essential oils: lemon, lime, orange, peppermint (mixing a few drops of peppermint oil with come dark chocolate in there would be delish!)
PB2 Powder – this adds an amazing nutty flavour to the granola – it is honestly the best ingredient in my opinion – it’s an absolute game changer. You can buy it online here: https://au.iherb.com/pr/Bell-Plantation-PB2-Powdered-Peanut-Butter-6-5-oz-184-g/38245
My vegan granola recipe:
Makes two large mason jars full (and makes for full happy tummies too!)
1 cup quinoa flakes
2 1/2 cups rice puffs
1 cup coconut flakes
1/2 cup golden flaxmeal (+ 1 TBSP for the flax egg)
1/4 cup chia seeds
1/4 cup seeds of your choice – I used a sunflower, pepita and pine nut mix.
1/4 cup dried cranberries (or any dried fruit of your choice)
1/4 cup PB2 powder – THIS!!! is an absolute game changer and MUST in your granola ( You can buy it from most health supermarkets or on iHerb – check the notes for the link).
1/3 cup coconut oil
1/4 cup chunky peanut butter
1/3 cup maple syrup
1/4 cup grated apple
1 tsp cinnamon (add to dry ingredients mix)
Preheat your oven to 200°C (fan forced).
Mix together your dry ingredients in a large mixing bowl. Add cinnamon and mix.
Grate your apple and squeeze out the juices of the apple. Do this a couple times to make sure the apple is as dry as possible. Add to dry mix.
Add your wet ingredients to a pot on medium heat and whisk together to get rid of any clumps in the coconut oil (chunky bits of peanut butter are accepted and recommended).
Let mixture of wet ingredients cool slightly before adding to dry ingredients.
To make the flax egg mix together 1 TBSP of golden flaxmeal and 3 TBSP of water. Let sit for approximately 3 minutes so that it thickens slightly.
Mix together ingredients to allow for everything to be coated evenly. Be careful not to over stir it or the ingredients wont clump together to form clusters!
Once the ingredients are all coated, evenly spread the mixture on a baking tray ( I used two) lined with baking paper.
Place tray(s) in oven and bake for 20 minutes or until crunchy and a dark golden colour.
Once golden and crunchy, take out the trays and set aside to cool for 15 minutes.
Now (only now!) break apart granola. This will help to form large clusters and keep them from falling apart.
I hope you love this recipe as much as I do. If you do try the recipe let me know by commenting down below or sharing your creation with me by tagging me in your instagram shares 🙂 I would love to see your creations.