It wasn’t even noon and I was already creating so many wonderful things in my little kitchen! If making bunches of yummy things on a day off isn’t productive laziness, I don’t know what is. So I started the morning with one of my favorite pancake recipes…
Kristina from Spabettie has (what I think is) the perfect recipe for Buckwheat & Hemp Banana Pancakes. The recipe is vegan and gluten-free, and uses only 5 simple ingredients! One of the ingredients is Erewhon Supergrains Buckwheat & Hemp cereal, which you can purchase at any Whole Foods location. And, because the cereal is already sweetened, this recipe calls for no added sugar!
Mmmmm. Banana, buckwheat, hemp, and fresh berries. There’s just one thing missing…..
Maple syrup! Perfect. And once I was content and full on pancakes, I was ready to get my hands messy…
I’ve only ever attempted homemade nut milks two other times. The first was almond, and the only thing I had to adequately strain it was coffee filters. Needless to say, it could have gone better. My second attempt was with hemp milk, and this time I made sure to purchase some cheesecloth beforehand. I have to say, I much prefer the “green” taste of homemade hemp milk to the sweet store-bought stuff. This time around, I was feeling fancy. I decided to try making cashew milk!
There is vast selection of non-dairy milks in my local grocery stores – everything from coconut to oat, flax to rice, and one of my favorites, the Dream Blends like almond-coconut-chia and almond-cashew-hazelnut. It’s so great that we have access to nutritious milks without having to contribute to a cruel industry that abuses mothers and steals their babies. (Not to mention that non-dairy milks don’t contain blood, pus, or cholesterol!) The options are endless! But I’ve never come across a plain ol’ cashew milk. What was I to do, but try making my own?
Buying nuts can get pretty expensive. And as you can probably tell by the fact that I’m spending my day making goodies and blogging instead of working a nine to five, I can’t always buy a pound of raw nuts when I feel like experimenting. Fortunately, Trader Joe’s offers 1 lb. bags of all different varieties of nuts for much cheaper. And this bag of “halves and pieces” was $2 cheaper than the bag of whole cashews. When you’re blending the nuts anyway, this is definitely the way to go. So instead of buying a pound of cashews in bulk for anywhere between ten and twelve bucks, I spent $6 on a pound of cashew pieces. What a deal, right?! So here’s my recipe…
- 1 cup raw cashews
- 3 cups water, plus more for soaking
- 1 tbsp agave
- 2 tsp cinnamon
- pinch of pink himalayan salt
- Soak the cashews for at least 12 hours.
- Drain the cashews and rinse under cold water.
- Combine cashews in a high-speed blender with the remaining ingredients and blend on high for 3-5 minutes.
- Strain the milk through cheesecloth or a nut milk bag.
- Store in the fridge for up to 4 days.
Now, my day of creations didn’t stop there….I had all this cashew pulp leftover! I searched all over for nut milk pulp recipes, happy to find that I’m far from alone when it comes to an inability to waste things. (I’m not a hoarder – I just shop and use responsibly!) After much debate over which recipe to use (and a second opinion from my partner), I decided to make a batch of Peanut Butter Coconut Nut Pulp Bars from Good Girl Gone Green.
As you can see, my “batch of bars” turned into a raw mini cake. I didn’t have enough pulp for the full batch, so I halved the recipe and pressed the dough into a medium sized ramekin. I didn’t have any chocolate chips on hand, so I chopped up a few squares of dark chocolate with espresso beans from Endangered Species. Freeze, eat, yum. Indulge in a cause and learn more about fair trade chocolates here!
This little raw delight is the perfect healthy dessert. If you don’t want to make Girl Gone Green’s full batch of bars, or like me, just don’t have enough stuff and don’t feel like making a trip to the grocery store, try out my mini cake version!
Raw Coconut Cashew Cake
makes 1 medium ramekin sized cake*
- 1 cup cashew (or other nut milk) pulp*
- 1/4 cup shredded coconut
- 2 tbsp almond butter
- 2 tbsp peanut butter
- 1 tbsp agave
- 1/4 cup chopped dark chocolate
- Mix all ingredients together in a bowl.
- Line a ramekin with parchment paper or plastic wrap.
- Fill lined ramekin with the dough mixture and press gently with clean hands.
- Cover and freeze for at least one hour before serving.
- Keeps best in the freezer, covered.
*Notes: You could probably use two regular small sized ramekins if you don’t have a single medium one.
If you aren’t using this recipe to avoid wasting nut milk pulp, you can use almond or hazelnut flour instead.
Whew! What a day! And I’m not done yet. Tonight I’m making my pistachio pesto pasta. (Don’t worry, I’ll be posting a recipe for that, too!) Do you have a favorite non-dairy milk? What’s one you’d like to try?