Dairy Free Alternatives

Almond Sunflower Milk

I don't particularly like the taste of milk or cream, and have been buying soy milk for years to have in my tea and coffee.
It's expensive! And I waste a lot by taking my carton to places and forgetting it...

So,  I've decided to try some different sorts of milks that I can make at home. The recipes come from Jo Whitton, of Quirky Cooking fame.

First I made her Rice-Almond Milk. It was quick and easy in the Thermomix and I quite enjoyed the taste. Today, I made Almond and Sunflower Milk. I really like this one, it can be frothed in the Thermomix or with a stick blender. It does separate in the fridge, but comes together with a quick shake.

I've change the recipes a little, just to suit my taste.

Rice Almond Milk


50g brown rice
Place in a clean, dry Thermomix bowl and grind for 1 minute on speed 9

Add:
40g raw almonds

Grind on speed 9 for another 30 seconds.

Add:
960g filtered water
2 Tbsp coconut oil
30g maple syrup
2 Tbsp liquid lecithin (optional)

Cook 6 minutes, 60 degrees, speed 4.
Blend for 30 - 40 seconds, gradually moving dial to speed 8.
Strain through muslin placed in a strainer. Decant to bottle and refrigerate.

Almond Sunflower Milk


50g raw almonds
50g sunflower seeds

Grind in the Thermomix for 15 - 20 seconds, speed 9.

Add:
960g filtered water
2 Tbsp coconut oil (grapeseed, rice bran)
30g maple syrup (20g honey)
pinch sea salt
2 Tbsp liquid lecithin (optional)

Cook for 4 minutes, 60 degrees, speed 4.
Blend for 30 - 40 seconds, gradually moving dial to speed 8.
Strain through muslin placed in a strainer. Decant to bottle and refrigerate.

In both recipes, the nuts, rice, seeds can be pre-soaked in water overnight of for up to 24 hours. Then simply blend with other ingredients on speed 9 for 2 minutes. Proceed with cooking as per recipe.

I enjoyed a cup of Crio Brü with my freshly made Almond Sunflower Milk and I enjoyed it thoroughly.

And, waste not, want not, I added the leftover wet grounds from the Rice Almond Milk (200g) to a loaf of spelt bread that I was making. I added an extra 100g flour and 1/2 tsp yeast to make up for the extra liquid.

The leftover grounds from the Crio Brü go into the oven to dry out. They are then made into my extra special exfoliating Spiced Crio Latte Soap in my other life as Skinflint, maker of skincare products.
www.skinflint.com.au

Megan