Category Archives: nut milk

Vegan Gluten-free Strawberry Blueberry Muffins

Posted on by Chicken Marie
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You can use whatever fruits you have around to make these babies. Just chop larger fruits into small chunks (think blueberry size!) or if using frozen, do not thaw.

2 cups rice flour
2 1/2 tsp xanthan gum
2 tsp baking powder
1/4 tsp Himalayan crystal salt
1 cup coconut palm sugar
1/2 cup coconut oil (extra virgin)
1 cup milk (I make fresh hemp milk)
1 1/2 tsp vanilla extract
1 1/2 cups fruits

Heat oven to 350. Grease muffin tins or line with little paper cupcake cup thingies.
In a medium bowl, mix flour, xanthan gum, baking powder and salt. In a large bowl, mix oil and sugar. Add milk and vanilla, mix. Then stir in flour mixture until just mixed. Mix in fruits, fill muffin tins and then bake for about 30 minutes, or until edges are browner and muffin top is firm to touch.

I baked mine in baby bundt tins… I just love the shape!!

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Rad Banana Bread (Gluten-free!)

Posted on by Chicken Marie
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I’m rad. You’re rad. Lets eat banana bread.

1 3/4 cups brown rice flour
1 tsp baking soda
2 tsp baking powder
2 tsp cornstarch
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp nut pulp (or additional flour or almond meal)
3 small mashed bananas (2 large)
1/2 cup coconut oil
1/4 cup nut milk
2/3 cup raw coconut palm sugar

Preheat oven to 350. Grease loaf pan or baking dish.
Mix dry ingredients in smaller bowl.
In large bowl, combine sugar and oil, then add bananas and milk. Mix.
Add flour mixture to banana mixture, stir until just mixed.
Pour into pan. Bake until golden brown and knife or toothpick inserted in center comes out clean, about 30 mins.

It comes out with a slight crumble effect, because it is gluten free. I like to pour some milk over it and eat it with a spoon. :)

Bananas are sexy. You are what you eat.

Super Funking Easy Granola

Posted on by Chicken Marie
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I dont believe that food should come in a package. If it comes in a package, then its not really food.

Here’s a recipe for some delicious and nutritious vegan gluten free deliciously sexy super yummy for your tummy granola…

Start by making some nut juice, nut milk, whatever you want to call it.

The general ratio is for every 1 cup of nuts you want about 2 cups of water. Blend together with a pinch of pink salt, vanilla extract and agave syrup.

I usually use brazil nuts because they contain no enzyme inhibitors. If you are using other kinds of nuts, soak them for about 6 to 8 hours before using. They are easier to digest and more nutritious that way.

Strain nuts through an amazing nut milk bag. Save the leftover pulp rom the bag to make your granola. If you are not making granola immediately, freeze the pulp.

The granola follows the same ratio as the nut milk. For every 2 cups of dry ingredients you need about 1 cup of wet. Depending on your personal taste preferences and nutritional needs, you can use any combinations of the following:

Dry: 1 cup Rolled oats, 1/2 cup quinoa flakes, nuts, seeds, leftover nut pulp, rice flour, 1 tsp cinnamon, 1 tsp ginger
Wet: 1/2 cup oil (I use coconut), 1/2 cup maple syrup or agave syrup, 1 tsp vanilla extract
(For lower fat granola use hot water instead of oil)

Combine dry and wet ingredients separately, then mix together. Spread on lightly oiled baking sheet. Bake for about 20 minutes or until golden brown, stirring occasionally. When finished baking, add in dried fruits or coconut if desired.
Serve warm with fresh fruit and milk, or let dry in oven overnight before storing in an airtight container.