I love homemade plant milk – it's cheaper, cleaner and you can easily make it at home. My favourites are almond, cashew, Brazil nut, pumpkin seed, sunflower seed and coconut milks. By adding in dates, brown rice syrup, maple sugar, vanilla, bee pollen, cinnamon, nutmeg, cacao powder or sea salt, you instantly avoid any bad sugars and unnecessary additives.
The second recipe uses the leftovers (nuts in this case) to make a simple breakfast loaf that's full of fibre, protein and good fats – and with no waste! You can make this with veggies too. Beetroot or carrots post-juicing make for great muffins or loaves. If you want, you can also add in some vitamin D3 drops or live probiotic powder.
The loaf is not intended to be simply sweet or savoury. It's a high-fibre, high-protein loaf, so you can use slices to make an avocado, lettuce and tomato sandwich, for example, or slather them with a healthy, fruity spread. If you like it sweet, add some banana and cacao nibs to the mix or, for savoury, sprinkle in some rosemary or thyme.
Soak time: 2 hrs (minimum)
Prep time: 15 mins
Cooking time: 20 mins
- nuts/seeds/coconut meat
- flavourings of your choice
- Soak the nuts or seeds in water.
- If you are adding dates, soak them at the same time.
- Drain and discard the soaking water and refresh with filtered water.
- Add in your chosen flavourings and blend.
- Strain well through a cheesecloth or nut bag, making sure that all the liquid has been removed (it's an arm workout!).
- Store in an airtight glass container.
- That's it – so simple and delicious! It's perishable, so drink within 3 days.
- dry leftovers from the nut milk
- 1 psyllium husk egg
- pink salt
- coconut flour
- nut milk
- Preheat oven to 170°C.
- Mix the psyllium husk with water until thick.
- Add the desired amount of ingredients and combine till thick.
- Place in a tin that's been greased with coconut oil and bake for around 20 minutes.
- Cool and add any toppings you so desire!