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It’s hard to find Whole30 compliant nut milk. Most in stores have additives and added sugar. I’ve been playing with testing out different nut milks.
Here is what you need to make your own. The ingredients for vanilla or chocolate nut milk are not compliant with the Whole30, 100% cocoa is but no sugars are allowed. You can leave the sweetener out and make flavored, compliant milks
For the milk you need:
Nuts, filtered or bottled water, cheese cloth, bottles or cups
Vanilla bean paste, cocoa, sugar/agave or any other sweetener (not compliant with Whole30) or any natural flavoring you want to experiment with
To make the milk:
Take a cup of nuts (I tried pistachios and cashews) and soak them over night in water.
When they’re soft, drain and put them in a blender with fresh water.
After they are a fine paste, take a cheese cloth and strain the residual nuts out.
Sweeten or flavor the nut milk if you like and store in the fridge.
If you want chocolate flavored
Put 3-4 Tblspns baking cocoa or melted baking cocoa and mix with the sweetener
Stir or shake
Drain again with another piece of cheese cloth to get all extra chocolate or sweetener out.
If you’re using hard baking chocolate, melt it on the stove and sweeten, then mix in the milk.
I originally found this recipe on another blog but made so many substitutions it ended up being it’s own recipe. My kids love it and I think it turned out great
1/4th cup nut milk (I used cashew), unsweetened and unflavored
1/2 cup oil (I used regular vegatable oil)
1 cup sugar
1/2 cup cocoa
1 1/2 cups gluten free all purpose baking flour
1 1/2 tsp baking powder
1 tsp vanilla
Blend all ingredients together
1/2 cup enjoy life allergy free chocolate chips
1/2 cup chopped/crushed walnuts
Mold into several logs in whatever thickness you want and put on a greased cookie sheet
Bake at 350 for 30 minutes and take out of oven
Let sit for 30 minutes while oven cools down
Reheat oven to 325 and bake again for another 20-30 minutes then let cool.
Add gluten free elboe noodles
While those are cooking, take vegan cheese and melt it in your choice of nut milk- I use cashew and I used Daiya Mozzarella.
Pour in milk until the melted cheese is the consistancy you like.
Once you drain the noodles, pour cheese on and let cool.
Get a gluten/dairy free pie crust. Next time I buy it, I’ll make a post of my recommendations and include the crust I use.
Mix 2 cups of pumpkin puree
1/2 cup sugar
Pumpkin pie spices (nutmeg, ginger and cinnamon)
1 cup milk- I use Silk soy or almond sweetened vanilla
Mix it all and pour it in one crust.
Bake at 350 until it’s done and I personally use coconut whipped topping on top.
This is a recipe I changed a bit.
The original is for dipped pecan spritz but I dont have a cookie press and I didnt have almond extract and didnt finely crush the walnuts.
1 1/2 cups earth balance soy free vegan “butter”
1 cup sugar
1 tsp vanilla extract
3 cups gluten free all purpose baking flour
1 cup pecans (it says finely ground, I didnt grind them)
1 tsp baking powder
3/4th cup enjoy life chocolate chips
Mix it all and bake 5-7 minutes at 375.