These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!
The taste is much creamier and delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.
If you’re missing any equipment for the following recipes, make sure you check out the links at the bottom of the page.
1 cup raw almonds
2 cups water
1/2 tsp vanilla extract
1. Soak almonds in water overnight.
2. Drain and rinse almonds until water comes out clean.
3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
7. Store in the fridge and use within 4-5 days. Shake well before use.
1 cup shredded coconut
3 cups water
1 tsp vanilla extract
1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
5. Store in the fridge and use within 4-5 days. Shake well before use.
1 can black beans (240g drained weight)
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)
1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.
2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
4. Combine ingredients in the food processor for 1-2 minutes.
5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
7. Finely chop the remaining walnuts and sprinkle over brownies.
8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).
9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.
100g mixed leaves (i.e. spinach, rocket and baby red chard)
1/2 cup walnuts
1/4 cup pumpkin seeds
1 small red onion
1 red apple
Handful pomegranate seeds
For the dressing…
3 tbsp olive oil
Pinch of salt and pepper
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp mustard
1/2 tsp cinnamon
1. Place a non-stick frying pan on a medium heat and toast the walnuts and pumpkin seeds for 5 minutes or until they start to turn golden.
2. Place the mixed leaves, walnuts, and pumpkin seeds in a mixing bowl.
3. Peel and slice the onion. Peel the orange, then place a bowl underneath and slice into segments while using the bowl to catch the leftover juice for the dressing. Deseed and dice the apple. Transfer the onion, orange and apple pieces to the mixing bowl.
4. Prepare the dressing by combining all the dressing ingredients together with the leftover juice from the orange.
5. Drizzle the dressing over the salad and mix everything together.
6. Serve the salad with a topping of pomegranate seeds.
2. Place base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.
3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.
4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.
5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.
6. Place the loaf tin in the freezer for 2 hours.
7. Remove loaf tin from freezer, turn out the cheesecake and cut into roughly 18 even squares (depending on the size and shape of your loaf tin).
8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.
2. Roll out the pastry into a rectangle approximately 35cm x 20cm in size with the longest side closest to you.
3. To make the trunk, cut a 3cm wide vertical strip at the edge of the pastry and roll the strip towards you.
4. Spread the mince meat evenly across the remaining pastry and roll the pastry towards you, starting at the side furthest away.
5. Use a sharp knife to cut the pastry evenly into 15 small rolls.
6. Line a baking tray with parchment paper and arrange the 15 rolls on the tray in a tree formation, with five at the bottom, four on the next layer, then three, then two and finally one on the top. Leave a small amount of room between each roll so they have space to rise in the oven. Remember to add the trunk at the bottom of the tree.
7. Brush the tree with almond milk.
8. Place in oven for 10-15 minutes.
9. Meanwhile, make the glaze by heating the jam and water for a 1-2 minutes in a pan until it becomes runny enough to paste on the tree.
10. Remove the buns from the oven, brush with the jam glaze and leave to cool completely.
11. To decorate, combine the icing sugar and water until smooth and drizzle or pipe over the tree, then top with halved glacé cherries and chopped pistachios.