Archives for coconut

How to Make Homemade Almond Milk

June 4, 2013 by Zucchini Runner in Food, Side Dish | 10 Comments

Whenever I tell people I make homemade almond milk, I get the same shocked expression. “Why??”  This video will show you how EASY it is to make it yourself – from start to finish and filmed in real time!

So, why do I do it? Making your own almond milk is great if you have food sensitivities or allergies. When you make it yourself, you know exactly what is going into your milk; no fillers or preservatives. Not to mention it tastes completely different than store bought.

You can freeze the leftover pulp to use in baking cookies, or sweet treats too! If you need a nut milk bag, check out my shop page under kitchen gadgets, or simply click here.

Note that the video demonstrates a double-batch, the recipe listed below is a single batch.

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How to Make Homemade Almond Milk
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Prep Time: 10 minutes

Total Time: 15 minutes

Yield: 4 cups

How to Make Homemade Almond Milk

Ingredients

3-4 c. purified water

1 c. almonds (soaked overnight)

1 Medjool date, pit removed (optional)

1/4 c. coconut flakes (optional)

Nut Milk Bag

Blender

Large bowl

Mason jar or similar glass storage container

Instructions

    1. Soak your almonds overnight or for 6 hours minimum in purified water.

    2. Drain and rinse your almonds after soaking, and place in your blender.

    3. Add 3-4 cups of water depending on the desired milk consistency.

    4. Add pitted dates and coconut flakes if you want it a little sweet.

    5. Process on high power, in the blender, for at least 30-40 seconds.

    6. Position nut milk bag over large bowl, by holding with one hand. Using your other hand, pour the blender ingredients into the nut milk bag.

    7. Using both hands, keep the top of the nut milk bag cinched, while you squeeze the milk out through the nut milk bag holes, separating it from the pulp. Do this until you can't get anymore substantial liquid from the pulp.

    8. You can place the nut pulp into a freezer baggie and store in the freezer. It is great for use in baking cookies, muffins or bread. Especially if you have a dehydrator and can release some of the moisture.

    9. Pour strained nut milk into the mason jar or storage container and keep in the refrigerator for up to 4-5 days.

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homemade almond milk

Homemade almond milk with granola.

homemade almond milk

These lids are great for adding to the tops of mason jars. Easy pour, no mess spout.

Vegan Brownie and Peanut Butter Whipped Cream

April 26, 2013 by Zucchini Runner in Dessert, Food | 29 Comments

A week ago yesterday, I had one of the more surreal experiences I’ve ever had in my 35 years on earth. Nothing too crazy or bizarre, but enough to get me pretty darn excited for the 3 months leading up to it! Myself and a fellow blogger were chosen to share some of our favorite recipes and love of running on a TV show called My Family Recipe Rocks. O.M.G. What?! We didn’t submit recipes or fill out an application, we were just found through the glory of the internet. How cool is that!?! This recipe for my raw vegan brownie, and peanut butter whipped cream (also vegan) were featured on the show, along with my vegan chili.

 

With few ingredients and no baking time, this recipe is a household staple for us. They are so easy to make, you just need a food processor and some simple ingredients.

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Vegan Brownie and Peanut Butter Coconut Whipped Cream
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Average:4.5/5
6ratings

Prep Time: 30 minutes

Total Time: 30 minutes

Vegan Brownie and Peanut Butter Coconut Whipped Cream

Ingredients

VEGAN BROWNIE

1 cup pecans (almonds work too)

1 cup Medjool dates, pitted

5 tbsp. cocoa powder

pinch or two of sea salt

1 tbsp. maple syrup (optional)

1 tbsp. chia seeds (optional)

PEANUT BUTTER COCONUT WHIPPED CREAM - Important: Coconut milk must be chilled 8 hours for this recipe.

2 cans coconut milk, full fat (must be canned, not the kind you drink; can be found in the baking aisle)

1/4 cup peanut butter, creamy

2 tbsp. maple syrup

Instructions

    VEGAN BROWNIE

    1. In a food processor, grind up pecans until coarsely chopped and crumbly.

    2. Add pitted dates and process until well combined, but still crumbly looking.

    3. Combine cocoa powder and salt in a separate, small bowl and then sprinkle over pecan and date mixture; pulse a few times.

    4. If you are using maple syrup and chia seeds, you can spoon those over the mixture. Process until well combined and ingredients starts to barely ball up in the processor.

    5. Spoon mixture into a square glass tupperware or baking dish, lined with parchment paper. Make sure your container is NO larger than 8"x8". The smaller the dish, the thicker the brownies so it's up to you on the container size. 8"x8" will produce a thickness like that pictured above.

    6. Press the brownie mixture down into the dish until firmly packed together. A flat potato masher works well to get it nice and even.

    7. Brownies can be cut and served immediately or placed in the fridge for 2 hours and served chilled; which will also make them more firm.

    8. Store any leftovers in fridge. Eat plain, or topped with coconut peanut butter whipped cream!

    PEANUT BUTTER COCONUT WHIPPED CREAM

    1. Place cans of coconut milk in the fridge overnight to allow for separation of coconut cream and coconut water.

    2. When ready to make whipped cream, chill mixing bowl in the fridge for ~ 20 minutes.

    3. In a small bowl, stir together peanut butter and maple syrup to make a thin, sweet, peanut butter mixture and set aside.

    4. Remove coconut milk cans carefully from fridge and gently tip them upside down and open the bottom of each; this will make it easier to pour off the coconut water, since the coconut fat floats to the top of the can.

    5. Once the bottom of the can is removed, gently pour off the coconut water into a storage dish and set aside for use in other recipes or smoothies. Store in fridge. The coconut cream should easily stick to the inside of the can.

    6. Scoop all the cream out of the cans, directly into the chilled bowl. Turn mixer on medium speed to whip cream into a fluffy whipped CREAM. This should take about 1-2 minutes.

    7. Turn mixer on low speed, and slowly add peanut butter mixture, one tablespoon at a time until all of mixture has been added. Whip on high an additional minute or until mixture thickens.

    8. Serve immediately or place in fridge for up to one week. Whipped cream will stiffen once chilled. Great on brownies, bananas, fingers, anything!!

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Raw Vegan Brownie Slideshow How-To

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Peanut Butter Whipped Cream Slideshow How-To

This stuff, by the way, is my kryptonite. I am seriously addicted to it. NOT. GOOD. This coconut milk is full of FAT and coincidentally, flavor. 😉

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Looking for my other recipes featured on My Family Recipe Rocks?

 

Here is a little behind-the-scenes of the recipe filming day. 🙂

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