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  • Better-Than-A-Muffin Muffins

    Published Jan 16 2014 in almond milk, Category_Real Food Recipes, coconut milk, coconut pulp, dairy free, dairy free muffins, gluten-free, gluten-free muffins, glutten free muffins, healthy food, kids snacks, moist muffins, muffins, popular

    Better Than a Muffin Muffin These ‘muffins’ are a staple in our house. My husband grabs them for breakfast on his way out the door, and my one-and-a-half year old daughter LOVES them (if they’re fresh she can easily polish-off 2 mini and 1 regular sized.) I’m hesitant to even call them muffins because the only thing they really have in common is the muffin tins in which they are cooked in—these are much more moist, delicious, nutritious, and gluten-free! This recipe could not be easier to execute, and takes about 5 minutes to whip up once you’ve gathered the ingredients—perfect for the busy mama! They're also a great way to use up the almond or coconut pulp that's left-over from making milk. I've never really followed a recipe when making these, but since a couple friends have been asking me for it, I finally decided to sit down and write it out, and now I'm ready to share! The perfect, filling snack for anytime of the day--I hope your whole family enjoys them as much as mine does! ***These will look "raw" when you first take them out of the oven, but they are NOT! They are fully cooked and will firm up once they set for 30 min., but are meant to have a rice-pudding-ish consistency*** Here you go, Alexis...


  • How to Make Coconut Milk

    Published Jan 04 2014 in almond milk, Category_Blog, Category_Real Food Recipes>Beverages, coconut, dairy free, dairy-free milk, homemade, homemade coconut milk, how to make coconut milk, milk, popular

    DSCN1924Officially my first blog post! I've chosen to share my coconut milk recipe first because I use it in so much of my cooking and other recipes. In my home, we don't drink milk unless it's fermented (*yogurt*), so I use coconut milk as a substitute in my baking, coffee, cereal, soups and sauces. The best part is is that it's always on-hand because I keep a big of shredded coconut in my pantry.

    Try this recipe below and then feel free to play around with the coconut to water ratio--this is just what I liked.

    Ingredients

    - 1 ½ cups of unsweetened, shredded coconut - 4 cups filtered warm water (I use boiled water, and let it cool to warm)

    How it’s Made

    DSCN1910Combine water and coconut in a blender and let it soak for about 30 min. Blend for 2-3 minutes, then strain. You can use a fine sieve, a nut milk bag, or cheesecloth. I use the following, which is intended for making jelly. If using a sieve, use a spatula to push all the milk out of the coconut. If using a nut milk bag or cheesecloth, squeeze all the milk out of the coconut. You’ll be left with the fine, coconut pulp. Don’t throw it away! You can use it in your baking as is, or turn it into coconut flour. The milk and pulp will keep in the fridge for 3-4 days. Or, you can freeze the pulp until needed. Use your left-over coconut pulp in these recipes...

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