Raw Almond Milk

Raw Almond milk

I used to make Raw Almond Milk for my daughter for when she weaned off Breast milk at 15 months. I was really confused, we are a dairy free family and I wanted to be able to give her something with loads of nutrition. Almonds are packed with goodness- calcium, magnesium and Vitamin E to name a few and of course are an excellent source of protein. I was making almond butter with the leftover almond meal but ended up throwing most of it away. After meeting some amazing women I have realised there is loads you can do with the leftovers so have been inspired to make it again. You can dry the meal and grind it in a coffee grinder to make almond flour, something I have been buying anyway to bake with. It can also be frozen, used in bone broth, added to Chia Porridge and muesli.

I have used a normal blender- and a more powerful mixer it has worked fine with both but the high speed blender was smoother.

Here is my quick video;

I use a ratio of 3:1 water to almonds.

1 Cup Almonds

3 Cups filtered Water

1-3 Medjool dates (or other dates soaked)

pinch salt (I have been using Pink Himalayan rock salt but also like sea salt)

Vanilla and Almond Essence

You have to soak the almonds first overnight or at least 8 hours. I use raw almonds to get the most nutrition and I soak them in distilled water.

When the Almonds are ready, put all the ingredients in a blender with the water

I blend then pulse and blend to make sure I get as much out of the almonds as possible. I then strain through a nut/soup bag. I have also used a sieve as I don’t mind fine bits of almond in my milk. to get a smoother consistency you can use the nut bag or a muslin cloth. I then let it sit and strain for 10 mins, gently move with a spoon and then dry the almonds in the dehydrator or the lowest setting in the oven (or just fan if you can). The almond milk goes in the fridge ready to make Chia porridge, Almond Milk Kefir or Iced coffee

Beetroot Brownies

beetroot brownies

I love these brownies I have given them to ‘brownie haters’ and they have liked them!

Seriously rich and delicious brownies with way more goodness than the normal ones!

Ingredients

400g/2 1/2 cups Raw Beetroot peeled and roughly chopped (use plastic gloves if you don’t want to stain your fingers) then add to saucepan and boil/steam till tender.

150g/1 cup Plain Chocolate,

100g/1/2 cup coconut oil

1 tsp Vanilla extract,

100g/3/4 cup Coconut sugar

pinch of salt (pink rock salt or sea salt)

3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)

2 Tbs almond meal (can also use buckwheat, rice or chickpea flour)

70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,

2 tsp baking powder (Aluminium free).

You can then add more nuts, coconut or chocolate chips to the mix but I like to keep them plain

Heat oven to 180C and grease a tray bake pan. Roughly chop chocolate, and put in food processor with cooked beetroot, coconut oil and vanilla. Whizz until mixture is smooth. In another bowl, beat  sugar, eggs and salt until foamy and thick. Fold in beetroot mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 20mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge. I dont think it needs a frosting but if you want one I like this;

My fave raw frosting from The Rawtarian…

1 cup dates

1/4 cup raw cacao (cocoa) powder

1/4 cup cold-pressed coconut oil (also known as coconut butter)

3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though)

Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.

(http://www.therawtarian.com/raw-chocolate-icing)

 

As an alternative, my friend Siobhan has kindly shared her family favourite black bean brownies for when beetroot is not in season!

Siobhan’s Black bean Brownies:

1/2 cup of blended black beans (black beans and water blended to a gluggy consistency)
1tbsp oil
1 c sugar (I usually only do half though as the banana adds sweetness)

1tsp vanilla

1/2 large banana, mashed
1tbsp chia seeds, hydrated
1/2c flour (I use mostly oat with a bit of coconut and quinoa)
1/3c cocoa powder
1/4tsp baking powder
1/4tsp xantham gum
1/4tsp saltPreheat oven to 175C. Grease pan.

In a medium bowl mix bean mixture, sugar, vanilla, mashed banana and chia seeds. In another bowl combine dry ingredients. Gradually stir dry ingredients into wet, until well blended.
Bake for 20-25mins or until brownie starts to pull away from edges of pan.
Let cool then cut into squares.

 

Enjoy and let me know how they go

Chia porridge

 

Chia Porridge Loula Natural

Chia Porridge w/Seeds, Nuts & Berries

Wow it seems a long time ago since I first started eating Chia for breakfast. I have never looked back

This was first written in Nov 2012. I have a 10k race tomorrow, my first since having my second baby 18 weeks ago. I am nervous as so far I have maxed out at 7k. My goal was and still is to finish, I never thought I would be running the whole thing. However I am very competitive and so secretly see myself sprinting to the end! So am going to give myself the best chance. This is my (very early) breakfast tomorrow. Great protein, fat and carbs- my kind of ‘carb loading!’

3 tbsp chia seeds
1 cup organic unsweetened almond milk/oat milk
1/2-1 tsp cinnamon
1/4 tsp all spice
1/2 tsp vanilla
diced strawberries, raspberries & blueberries for toppings
raw almonds, cashews & sunflower seeds for toppings (preferably soaked over night)

1tbs coconut yoghurt

Method
Place almond milk in a bowl and sprinkle chia seeds in and stir immediately for a minute or so to avoid clumping. Add spices as you stir along with the vanilla. Allow to stand for 30-40 mins to thicken, or covered in the fridge over night. Add berries, nuts and seeds with a dollup of yoghurt on top to eat.

Chia porridge with coconut yoghurt

For my son (from 6 months old) I use 1 tsp chia and mixed with 2 tsp water and let soak either overnight in the fridge or for 15mins while he eats some blueberries/mango/melon or banana! It is best to leave the nuts out until at least 12 months old. I then added the coconut yoghurt little by little. He is now having the same amount as the recipe above and still wants more some mornings! He’s 18 months!

also try out these great chia recipes;

How to make Cauliflower Crust Pizza (chia used as an egg replacement)

Raw Jam (super quick and easy fresh jam that is delicious and nutritious- sugar free too)

In smoothies here and here

How to make a Green Smoothie

 

Baked Pumpkin Donuts

Baked Pumpkin Donuts Loula Natural

I have been finding out about my home country in the past few month, my new and old friends have made me aware of places I have never been before. Recently my great friend Angela took me to one of her favourite places and now also one of mine!!! I saw this recipe before and so needed the donut pan to make it. I found them in Shanghai St- Thanks Angela xx

I have adapted this recipe to make it Gluten/dairy free. The pumpkin makes it incredibly moist unlike some of the really dense gluten free bread I have been making previously. You could probably also use sweet potato, but I like pumpkin as it is now in season. I have used canned but its even more tasty when you cook up the pumpkin yourself and puree it. Let it cool and its ready for the recipe.

1 cup all purpose gluten free flour/buckwheat flour

3/4 cup almond flour (optional I have also substituted coconut flour for when Eva takes them to School

1 1/2 teaspoons baking soda

1tsp milk/water kefir

1/2 teaspoon salt

1 teaspoon

1/3 cup coconut oil Pumpkin spice mix

1/2 cup coconut sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup oatmilk (any milk)

Preheat oven to 200c. Butter a donut pan and set aside. In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.

In a large bowl, or a the bowl of a kenwood mixer, fitted with the beater, whisk oil, coconut sugar, egg, vanilla, pumpkin, and oat milk until combined.

Slowly add the dry ingredients into the mixture- I did it spoon by spoon and stir until just combined, do not over mix batter. Using a pastry bag, fill each donut cup with the batter. Pipe out a nice circle, not too full as they will rise up a bit. Bake for 11-13 minutes, until donuts spring back when gently pressed.

Turn donuts onto a wire each and allow to cool for a few minutes- if you can!

Baked Pumpkin Donuts Loula Natural Pin

 

for coating: 2 tbs coconut oil 1/3 cup coconut sugar 1/2  tablespoon cinnamon While the donuts are cooling, put the coconut oil in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with oil and roll in cinnamon sugar mixture. Serve immediately.

I refilled the piping bag and clamp both ends and put in the fridge to make another 6 tomorrow and the next day!!

I have also made these as ‘donut holes’ and they are just as yummy- if you dont have the donut pans!

 

**You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until just before served or they will get soggy- but if you are anything like me- if they are made they are eaten!! I like them warm and fresh**

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Lemon, Ginger and Orange Curd

Lemon, Orange and Ginger Curd

Lemon, Orange and Ginger Curd Loula Natural

I love lemon curd- this is so easy to make- can’t believe I never made it before- its actually very healthy- full of protein and fats. I add it to my smoothies, chia porridge, toast, to frost cookies or simply off the spoon!

From this;

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to this!

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Lemon, Orange and Ginger Curd
I zesty and sharp but sweet twist on traditional Lemon Curd. Really nutritious.
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Ingredients
  1. 3 lemons (zest and juice so unwaxed organic if possible)
  2. 1 orange (zest and juice so unwaxed organic if possible)
  3. thumbnail sized piece of ginger grated.
  4. 100g unsalted butter
  5. 100g coconut sugar
  6. 3 Organic eggs
Instructions
  1. Put all the ingredients in a heat proof bowl and whisk over a bain marie.(Picture below.
  2. Keep on low heat whisking continuously so the eggs don't cook too quickly and scramble.
  3. Keep going till it thickly coats the back of a spoon and is glossy.
  4. Pour into large jar (makes about 500g) allow to let cool and then refrigerate.
Notes
  1. This will keep in the fridge for weeks. Spread it thick on toast, crackers or add to baking. I also use it as a frosting for cookies!
  2. Can also be had straight off a spoon!
Loula Natural http://loulanatural.com/
Here is the bain marie set up;

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Frosting cookies with it;

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