Sunflower coconut milk | Be Good Organics
I'm so impressed with the number of delicious milk alternatives on offer at cafés here in Bali and it got me thinking about the fab recipe I'd been making myself before leaving New Zealand. It's quick and simple, so kids can help out, plus it's deliciously creamy. Annnnd by using sunflower seeds and coconut, rather than your usual almonds or cashews, means it's nut free and much more affordable!
This recipe is created by one of my incredible New Zealand foodie and Babe I'm blessed to have in my life Buffy, creator of Be Good Organics.
If you haven't stumbled across her yet, I highly recommend checking her out. She's a plant based recipe queen, fellow Mama, total business babe and very soon to be Naturopath, Medical Herbalist and Holistic Nutritionist.
Thanks Buffy for the beaut recipe and lovely photos - I love you (and your recipes)!!
Takes 5 minutes (plus overnight soaking)
We recommend using certified organic, local and fairly traded ingredients wherever possible. If you're missing ingredients check out the pink links to shop Buffy's personal favourite products on her Be Good Organics online store, see the pink links below.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
- Soak the sunflower seeds in filtered water overnight in the fridge. You can soak your coconut also if you like (in a separate bowl), but it's not necessary if you have a good blender.
- In the morning, rinse and drain the seeds, and add to your blender along with all remaining ingredients except for one of the cups of water (if you've soaked your coconut, you can use the coconut soaking water, just measure it before soaking so you can take it off your 3 c measure).
- Blend for 1 minute on high until the mixture is completely smooth and creamy, then pour into a nut milk bag over a large bowl.
- Add the fourth cup of water to the blender and blend for ten seconds to clean the blender, then add this water to the nut milk bag too (no waste!).
- Squeeze your nut milk bag gently for a minute until all the liquid is extracted and you're left with a dry pulp.
- Pour the milk into a clean glass bottle, seal tightly, and store in the fridge for 2-3 days. Place the pulp into a sealed container in the freezer, ready to use for another recipe (see the notes below for ideas). Drink and enjoy!
Notes From Buffy |
- My absolute favourite nut milk bags can be found here. They leave the milk wonderfully smooth and last for a very long time.
- I always recommend soaking your nuts or seeds overnight in the fridge, especially in warmer weather, as it makes a significant difference to the shelf life of your milk (you're more likely to get 3-4 days out of it, rather than 2).
- Keep any nut and seed milk pulp and put it in a sealed container in the freezer. It keeps for many months, and can be used to add to cakes, baking, breads, as well as to make these delicious Raspberry and Chocolate Macaroons here. Simply substitute 1/4 of the required flour for pulp in any of your favourite recipes, from baked cakes to raw bliss balls.
Connect with Buffy
If you've enjoyed this guest post let me know, also if you have a recipe you love and use regularly that you think should be shared with the babes comment or send me an email on email@example.com, all about those recommendations!!
Health + Happiness - always!