Archive for Breakfast

How to make your own non dairy yoghurt

Have you tried it?

It’s pure white and silky with just the right amount of tartness.IMG_20160422_072033 (1) (Small)

There’s no sugar, no chemicals, no animal proteins. And it’s so deeply satisfying that you won’t mind paying the extra dollars for it.

I’m talking about coconut yoghurt.

Yes there is fat. Diving into bowls of the stuff will not serve you in the long run.

But used as a condiment on your morning cereal or mixed into a delicious dressing for a savoury salad, or, my favourite, on top of a steaming bowl of dahl and you’re all good.

I’ve tried to make it several ways with disappointing results. Until I discovered Artisan Vegan Cheese expert Miyoko Schinner’s method.

Try this at home and you will end up with a large jar of natural dairy free yoghurt.

You will need:IMG_20160418_143945 (Small)

2/3 cup cashews, soaked
4 cups coconut milk or non dairy milk
3 Tbl coconut yoghurt as a starter

  • Drain and rinse cashews.
  • Blend with 1 cup of coconut milk
  • Mix blended cashews with remaining 3 cups of milk in a saucepan and warm over low heat until warm on the wrist (43°C).
  • Remove from heat.
  • Add 3 Tbl coconut yoghurt and stir until thoroughly mixed.
  • Pour into a clean glass jar, cover and place in a warm place for 4-8 hours until set.

Your yoghurt will store in the fridge for 1-2 weeks, and be sure to make your next batch before you’ve finished it all!

Things to look out for:

If your milk is too hot it will kill the bacteria. Aim for warm milk. A kitchen thermometer can help with this – so far my wrist has been spot on.

Make sure your jar is clean when culturing.

If your mix hasn’t set after 4 hours leave for another couple of hours. I tend to leave mine on or near a sunny window ledge depending on the season. If it gets too hot while culturing the yoghurt will separate.

And remember people have been making yoghurt for thousands of years. Feel your way into it and you just might find yourself culturing all sorts of things!

 

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Chocolate Cranberry Granola

Chocolate for breakfast is really ok.

Seriously ok in fact.

And what I love about this combo is that no one (as in smallish child) notices the buckwheat or the flaxseed. Or the fact that it’s no where near as sweet as those ‘healthy’ cereals from the supermarket.chocolate cranberry granola (Small)

And the base ingredients are cheap and full of slow release carbs, protein, B vits and omega 3s.

It’s got a little oil in it. But I’ve also made it without. Instead I used this outrageously amazing grape must from Sabato, foodies check out the photo below (it’s made from cooked grape must, cocoa and hazelnut ~ heavenly on coconut ice cream!). For an oil free version just add more water or pureed apple.

I’ve made a berry variation which comes out fabulously pink. Once you’re on a roll you could try all sorts of variations ~ apple + cinnamon, orange + cranberry.

You will need:cereal (Small)

4 cups oats
½ cup buckwheat
¼ flaxseed

½ cup dark cocoa
¼ molasses sugar
¼ cup maple syrup
¼ cup oil (coconut or rice bran)
¼ cup water
1 tsp vanilla essence

1 cup dried cranberries
1 cup dried coconut

Heat oven to 180. Oil a large baking tray.
Combine the first three ingredients together.
In another bowl, mix cocoa, sugar, syrup, oil, water and essence.
Combine, mixing well to coat the dry ingredients.
Spread on your oiled tray and bake for 15 minutes.
Stir in cranberries and coconut and bake for another 15 minutes. Watch closely.
Cool.

For the berry version sub the cocoa for berries. Whizz the berries with the other wet ingredients and sprinkle in some chopped dates.

Here’s the delicious grape must sauce.IMG_20151210_171543701 (1) (Small)

You may also like this recipe for vegan waffles

Vegan waffles

We were firmly a pancake family on Sundays. That was until our lovely American neighbours moved in across the street and we learnt about waffles.

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We’ve been cranking them out ever since.

This recipe is slightly adapted from Heather Crosby’s of Yum Universe. It’s a lot lower in fat than your standard waffle recipe so make sure you cook them well to avoid sticking.

IMG_20150517_093245168_HDR (Small)

1 cup water/almond milk
1 ripe banana
1 tbsp maple syrup
1 tbsp peanut butter
1 tsp vanilla extract

½ cup chick pea flour
1 cup wholemeal flour
1 tsp baking powder
Pinch salt
Pinch ground cinnamon

1. Have the waffle iron heating while you prepare the batter.
2. Blend the wet ingredients.
3. Combine the dry ingredients and mix in the wet mixture
4. Using a pastry brush, coat your waffle iron with coconut oil.
6. Top warm waffles with warm berry or apple compote, sliced bananas and other seasonal fruit.

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