Recipe: Homemade Oat Milk

Happy Monday!

How was everyone’s weekend? Ours was quiet, which was nice. I was VERY productive — I cleaned out the garage and have started on on the upstairs. So far, the trash count is at two cans and about 6 bags and the donation bag count is at 5! Woohoo!

I’m also excited because it’s a possibility that the biggest organizational dilemma I’ve had since we moved into the townhouse MIGHT be solved. #firstworldproblems #fingerscrossed.

Hopefully, next week, I’m sharing a monumental victory on the blog!

Now….on to today’s post!

I’ve enjoyed making almond milk at home, but I just have struggled with the consistency of lattes and milk in my coffee since trying to go dairy-light. After seeing on SnapChat that Jillian Harris liked the consistency of oat milk in her coffee, I decided to give it a shot. Jury is still out, as I haven’t made a latte yet, but after a horrible night of sleep, I may be giving it a go this afternoon.

I started with this recipe from Oh, She Glows (the cookbook is on my list to get from the library!).

Homemade oat milk

Ingredients:

1 cup steel-cut oats

3 cups filtered water (thank you, Bobble!)

4 dates (remove the pits)

2 teaspoons of vanilla

A pinch of salt

 

Directions:

1-Put one cup of steel-cut oats in a bowl and cover with water. Let soak for 20 minutes (minimum)

2-Drain the oats and rinse well (they will feel a little slimey!).

3-Place the oats and 3 cups of water in your blender. Blend well, but, like Oh, She Glows instructs, only blend on the highest setting for 10 seconds maximum.

4-Place your strainer over a bowl and strain the blended mixture (I did this three times to get the milk as smooth as possible).

5-After rinsing your blender, put the strained milk in and add dates, salt and vanilla.

6-Blend the mixture until it’s foamy and creamy.

7-Pour and enjoy! (May want to put it in the fridge for a few minutes to cool it down; my blender made it a little warm.)

LOOK AT HOW CREAMY IT IS!!  [please ignore the basketball games in the background!]

 

Can’t wait to try it in coffee– the taste test was delish!

Have a great day & thanks for reading!

-Lindsey

Recipe: Dairy-free Chocolate Chip Cookies

Happy Monday!

I hope everyone had a great weekend – did anyone watch the Super Bowl? Even though I have a few very good friends that LOVE their Panthers, I just couldn’t cheer for them (Sorry, Bob & Amber!). They’re one of the Saints’ divisional opponents and one of our biggest rivals, so I wasn’t too upset to see them lose.

Sadly, Jason and I weren’t feeling SO great this weekend, so I didn’t have the productive days I was hoping to enjoy – we do have Tuesday off, though, for Mardi Gras, so I’m hoping to get some cleaning and project-ing done then.

Over the last few weeks, I’ve been really trying to eliminate dairy from my diet. I definitely feel better and, so far, it hasn’t been TOO tough. Just takes a little planning. Knowing that I would need a mid-afternoon sweet snack at work, I tried out this chocolate chip cookie recipe from I Bake, He Shoots and it was a winner! I even shared some of the cookies with my co-workers and they said they would have had no clue they were labeled as vegan if I hadn’t told them. HUGE win! It’s a super easy recipe – enjoy!

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Vegan Chocolate Chip Cookies

Adapted from I Bake, He Shoots

Makes 20-22 cookies

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Ingredients:

1 1/8 cup all-purpose flour (unbleached for vegan)

1/2 tsp Clabber Girl Baking Soda

1/4 tsp salt (I used fine sea salt)

1/4 cup +2 tbsp non-hydrogenated shortening (I used Spectrum from Whole Foods)

2 tbsp. vegetable oil (Like I Bake, He Shoots, I used canola)

1/4 cup +2 tbsp granulated sugar (organic)

1/4 cup +2 tbsp light brown sugar (packed)

1 1/2 tbsp non-dairy milk (I used almond milk from Whole Foods)

3/4  tsp vanilla (I ALWAYS use Mexican vanilla for baking; you can buy it at most grocery stores–the brands vary–or on Amazon. I usually beg any friends who go to Mexico to bring some back for me – I tip! Ha ha!)

1 cup semi-sweet chocolate chips (I got my dairy-free chocolate chips from Whole Foods; it’s the first time I’ve tried them and they were great!)

Directions:

1-Preheat oven to 350 Fahrenheit.

2-In a small bowl, combine flour, Clabber Girl Baking Soda, and salt. Set aside.

3-Place shortening, canola oil and sugar in a mixer and combine until creamy, about 3 minutes.

4-Mix in non-dairy milk and vanilla.

5-Slowly add flour mixture until fully combined.

6-Fold in chocolate chips by hand.

7-Scoop rounded tablespoons on parchment paper and bake for 9 to 11 minutes (My baking time ended up being around 10 minutes).

 

So easy – and they were really delicious – I was skeptical, too, but loved them!

Hope everyone enjoyed this recipe & has a great day!

-Lindsey