New Adventure: Back to Lone Rock and Zion

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How To: Homemade Almond Milk - Plain, Vanilla, and Chocolate

When I discovered how to make my own almond milk a few months ago my initial reaction to making it was WHY haven't I been doing this all along! It is so simple, delicious, and saves you the extra mystery ingredients added to store bought almond milk that you can't pronounce. It also gives you the freedom to flavor and sweeten it as you like, plus it is more cost effective to make it yourself (especially if you are almond milk guzzlers like Scott and I). I know there are plenty of homemade almond milk recipes floating out there on the inter-webs, but I still felt like sharing my own for what it's worth. So here is another to contribute to the stockpile.

It all starts with a cup of raw almonds. I tend to soak mine in a bowl on the counter overnight, or keep them in a jar in the refrigerator soaking for up to one day before making the milk. When ready to use, drain the soaking water and give them a good rinse.

I then place the soaked almonds in my Nutri-bullet, add 1 1/2 cups of water, and blend for about 45 seconds. 

Using the nut milk bag, I strain the blended almond milk mixture into a bowl, squeezing out every last drop.

I then return the almond pulp to the mixer again, and blend it once more with another 1 1/2 cups of water for 30-40 seconds. Then I strain it again through the nut milk bag into the bowl. From here I typically rinse the blender and fill it back up with my almond milk, add a pinch of pink salt, any flavorings or sweeteners I desire for the batch I'm making, and blend one last time for 10-15 seconds. Then I transfer my fresh almond milk to a few jars and place them in the refrigerator to chill. 

Ingredients

Plain

1 cup raw almonds soaked

3 cups filtered water

Pinch of pink salt

Vanilla

1 teaspoon vanilla extract

Chocolate

4-6 teaspoons raw cacao powder

2 tablespoons agave

Step 1: Soak the almonds for a minimum of 4 hours, if not longer or overnight. Can be stored in a jar soaking in the refrigerator for 24 hours, but make sure to change out the water every 12 hours or so. The longer you soak the almonds the better they will blend, giving the milk a richer flavor. 

Step 2: Drain and rinse the almonds and place in a high speed blender. Add the full 3 cups of water if your blender can hold it, otherwise add only 1 1/2 cups right now. Blend the almonds with the water for about 45 seconds. 

Step 3: Strain the mixture through your nut milk bag into a bowl, squeezing out every last delicious drop. (If you could only add 1 1/2 cups in Step 2, place the almond pulp back into your blender, add the remaining 1 1/2 cups of water, blend for another 30-40 seconds, and strain a second time.)

Step 4: For plain almond milk, I recommend rinsing your blender and returning the milk to it to process for an additional 10-15 seconds with a pinch of pink salt (or sea salt) to help bring out it's flavor. For vanilla almond milk, add a teaspoon of vanilla and blend. For chocolate almond milk, add only 4 teaspoons of the raw cacao powder (or your favorite cocoa powder) to the mixture with the two tablespoons of agave. Blend for 10-15 seconds and give it a taste, if it is not chocolatey enough for you add the additional teaspoon or two and re-blend. 

Step 5: Transfer to sealable jars and place in the refrigerator to chill. Fresh almond milk will keep for about 3 days.

Looking for ways to use your leftover almond pulp? Pinterest has got you covered. 

Raw Black Bottom Pumpkin Pies with Whipped Coconut Cream

I'm currently sitting in my kitchen with my first test batch of cinnamon rolls in the oven (recipe coming soon!) while writing this awesome post on the best pumpkin pie I've ever had. Life is feeling pretty good right about now (and it is smelling AMAZING). Oh and I am eating a salad. Need to offset the weekly treat indulgence with lots of veggies and juicing in between. I promise I don't only eat what I post! It's about balance. And these pies will knock the socks off your taste buds without all the added refined sugars and flours found in your typical treats (cough... like these cinnamon rolls... cough...).

Last year when I made my first raw pumpkin pie I swore I would never eat a baked pumpkin pie again. That was a little bold, but my love for the raw pie still stands. This year I decided to mix it up a little by adding the black bottom. But why stop there? Then came the chocolate crust. Then I made it cuter in a new mini-pie form. Everything tastes better when cute and small. I might be inclined to say I kicked last year's pie in the butt. But I won't say. You'll just have to make both and decide for yourself. 

Notes: In order to make this completely raw you will need to use raw pumpkin instead of the canned, and substitute cashew cream for the whipped coconut cream. 

Yields four 4-inch mini pies. Could substitute one 9-inch tart pan with removable sides, if desired. 

Ingredients

Crust

1 cup raw almonds

1 cup raw cashews

1/2 cup raw cacao powder

1 cup of dates

Pinch of pink salt

Dash of cinnamon

1 or 2 tablespoons of water

Pumpkin Filling

1 15oz. can pumpkin puree preferably organic and in a BPA free can

3/4 cup raw agave

1/4 cup whipped coconut cream

2 teaspoons pumpkin pie spice

Raw Chocolate

1/4 cup raw cacao powder

1/4 cup coconut oil melted

4 teaspoons raw agave

One batch of whipped coconut cream. 

Begin by making the coconut cream and transferring it to an airtight container in the refrigerator. 

For the crust, remove the seeds from the dates, give them a chop, and soak them in water for at least 10 minutes to hydrate and soften. In the bowl of your food processor, process the almonds and cashews until they resemble a fine meal. Add the cacao powder, salt, and cinnamon. Pulse to incorporate. Add the soaked dates and process until fully incorporated and crumbly. Add only one tablespoon of water and process, scraping down the sides as needed, until the mixture is slightly sticky and binding together. Add any additional water slowly to avoid adding too much, it will make handling the dough very frustrating in the next step (guilty...). Lightly grease four 4-inch springform pans (or tart shells or ramekins) with coconut oil. Divide the crust mixture evenly between the four, and using your fingers, press the dough into the pans and up the sides evenly. Transfer pans to the freezer to chill while you prepare the chocolate.

For the raw chocolate, combine all the ingredients in a small dish and whisk together until all the cacao clumps are gone and the mixture is smooth. Remove the pie pans from the freezer and spoon 3 teaspoons of the raw chocolate into each pie shell, giving it a nice base layer of chocolate. Return to the freezer for the chocolate to set.

For the pumpkin filling, combine the pumpkin, agave, and pumpkin pie spice and whisk vigorously to get rid of any clumps of pumpkin. Fold/stir in the whipped coconut cream last. Remove the pie shells from the freezer (if the chocolate is set, if not then give it a few more minutes). Divide the pumpkin filling evenly between the four dishes. Cover and refrigerate for at least 4 hours before serving. 

When ready to serve, run a knife around the outside of the removable shell before unclasping and removing (if using springform ones like mine). Top with whipped coconut cream and a dash of cinnamon (optional). 

How To: Pumpkin Pie Spice

Tis the season for pumpkin everything, which means you will probably be going through plenty of pumpkin pie spice. You can, of course, purchase this brilliant combination of warm, fall spices at the store. However, if you already have the spices on hand why not utilize them and make it yourself? And what happens when you run out of your spice mix mid-recipe and need to throw together some more? Plus, do you ever feel like most of the pumpkin pie spice mix you get are overwhelmingly cinnamon and lack the rest of those special spices that make it worth it? Fear not, pumpkin lovers, for here is a simple recipe for how to make the best pumpkin pie spice this fall - or year round, for you who feel as if one season just isn't enough!

Other great uses for this spice other than pumpkin pie would be in pumpkin protein shakes, pudding, breads, muffins, cupcakes, frosting, and one of my favorite - coffee! Sprinkle some of this spice in your coffee grounds before you brew your morning (or afternoon) cup of Joe for a real fall treat. Top with some of this whipped coconut cream while you're at it and just call it the best day ever. You're welcome.

Yields 2 tablespoons of pumpkin pie spice. Multiply the recipe by two for 1/4 cup, or multiply by four for 1/2 cup if you wish to make a larger quantity and store in a jar for easy future use.

Ingredients

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon cloves

Simply mix the spices above and use as desired in recipes that call for pumpkin pie spice. 

How To: Whipped Coconut Cream

This is one of the best discoveries I have made since going vegan almost two years ago. YOU DON'T HAVE TO GIVE UP WHIPPED CREAM. It is brilliant for topping pies, brownies, and ice cream. Not to mention eating it straight from the refrigerator with a spoon. But I love topping my raw chocolate pudding with it on a more regular basis. 

Here are a few of the steps with photos. Bellow there are more detailed instructions. 

All you need: Hand mixer, whisk (chilled), small bowl (chilled), can of full fat coconut milk (refrigerated overnight), can opener, and a spoon.

The coconut water separated from the cream after refrigerating overnight (you pour this off).

Whipping the thick coconut cream that is left at the bottom of the can.

A few minutes later... And you have the best darn whipped coconut cream. 

One good quality can of full fat coconut milk (when refrigerated and separated) yields about 1 cup of cream, which yields about 2 cups of whipped cream. 

Ingredients

1 can full fat coconut milk I recommend Thai Kitchen brand.

Optional 

1 teaspoon vanilla

1 tablespoon sweetener of your choice

Equipment

1 small bowl chilled

Hand mixer beater chilled

Refrigerate your can(s) of coconut milk overnight. About 30 minutes before you wish to make the whipped cream, place your bowl and whisk in the freezer to chill. The coconut cream is incredibly temperature sensitive. Chilling your equipment will help it to firm up faster and whip into a thicker cream. 

While the can is chilling overnight, the cream in the can is separating from the water and rising to the top. The next day when you go to open the can flip it upside down before doing so. The water will now be at the top, and you can pour it off and either discard it or save to use in another recipe. Scoop the remaining thick cream that is now at the bottom of the can into your chilled bowl. With your hand mixer set to the highest speed, whip the cream with your chilled whisk for 2-3 minutes. It should firm up quickly. Now add in any flavoring or sweetener that you desire and whip for an additional minute. 

Serve the whipped cream immediately, or transfer to an airtight container and keep chilled in the refrigerator until ready to use. It should keep for about one week. 

Pumpkin Granola

Alright pumpkin-heads, this one is for you! I know, another vegan posting another granola recipe. (When will those granola-heads STOP? Never. Why? Cause it's freaking awesome.) So here is a recipe to satisfy the pumpkin and granola lovers alike, and a way to cram in some more pumpkin (as if all the pumpkin bread, muffins, cupcakes, and pie aren't enough. They aren't.), and will fill your house with the greatest aroma of the season (next to the soon-to-be Christmas cookie aroma in my kitchen... OH MY GOSH DID I JUST SAY CHRISTMAS. Okay saving my excitement for another post. Breathe, Jessie, breathe.)

Ingredients

2 cups gluten free rolled oats

1/4 cup almond meal

1 heaping teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon pink salt

1/2 cup raw pepitas shelled pumpkin seeds

3/4 cup agave nectar

1/3 cup pumpkin puree

Preheat your oven to 325F. Toss the oats, almond meal, spices, salt and pepitas together in a medium mixing bowl. In another small bowl, whisk the pumpkin and agave nectar together. Pour the wet mixture into the oat mixture, and toss/stir until well incorporated. Lay the granola mixture out evenly in a 9x13inch baking pan lined with parchment paper. Bake for 20 minutes, then flip and bake an additional 15-20 minutes, or until the granola starts to turn into a golden brown on top. Let fully cool before transferring to an airtight container. Keep on the counter for 3-4 days, or in the refrigerator for a week.

Notes: This granola is more on the chewier side than crunchy. If you prefer a real crunchy granola, omit the pumpkin puree, decrease the amount of agave to 1/2 cup, and bake for 15 minutes on each side. 

Single-Serving Deep Dish Caramel Apple Pie

This is how our day began. An early morning walk in search of fallen leaves, and a caramel apple pie. I love Sundays. Each week Scott and I slow down on this day. We sleep in (well, I try), we make breakfast (my Instagram followers are familiar with this, #ScottsPancakeLife), we go to church together, we go on bike rides, we cook dinner with one another, and just overall slow down. Take a breath. Read. Go outside. Live in the moment. Count our blessings. The other six busy days of the week tend to lack what this day provides. But then again, Sunday would not be Sunday if it weren't so. 

This single-serving pie is especially for Scott. My love is often shown through the food I make to share with others. He is the primary recipient of this love, and hasn't complained yet. As many recipes that I make for two, I also make for one. Single portion recipes are perfect for that time when you want to treat someone, or yourself, just because. This recipe was inspired by a slice of caramel apple pie Scott ate while we were visiting the apple orchards in Julian, California, a few short weeks ago. My caramel recipe was inspired by, and adapted from, one of my greatest baking inspirations, Ashlae, over at Oh Ladycakes. I originally made her easy caramel sauce, which is pictured in the "in the making" photos above. But then adjusted it to my liking on my second attempt, which is pictured in the jar in the first photo, and in all of the baked pie photos. This is the recipe I include below.

Makes one four-inch pie. 

Caramel Sauce

1 can full fat coconut milk* refrigerated overnight

1/2 cup mascobado sugar**

Pie Crust

3/4 cup whole spelt flour

Pinch of salt

1/2 tsp cane sugar

3 tbsp vegan butter cold

1 tbsp ice water

Pie Filling

1 medium apple

Squeeze of lemon juice

1 tsp arrowroot starch

2 tsp cane sugar

1/4 tsp cinnamon

Whipped Coconut Cream

1 can full fat coconut cream refrigerated overnight

1 tablespoon sweetener of your choice I use agave

Vanilla optional

*I highly recommend Thai Kitchen's coconut milk cans for both the caramel sauce and whipped coconut cream. I always buy this brand when I can, it seems to separate the best when chilled and yield the most coconut cream per can!

**I found mascobado sugar to be the best when making homemade caramel. It's malty, caramel flavor is just perfect. Being the pure form of brown sugar, like sucanat (which can also be used in this recipe if you prefer), it will take your caramel making (and baking in general) to a new level! I've tried brown sugar and it just doesn't compare. But you can use it instead if it is all you can grab at the moment - I hear ya!

Make the caramel sauce:

This needs to be made at least an hour before you wish to bake your pie in order to give it time to cool and set a bit. Begin by turning your refrigerated can of full fat coconut milk upside down and opening it up so that the coconut water is on the top of the can and easy to pour off (save it for smoothies later if you'd like). Scoop 1 cup of the remaining thick coconut cream from the bottom of the can into a small sauce pan on the stove. Heat to medium heat until melted, then whisk in the sugar until it fully dissolves. Bring the mixture to a boil, and boil for 15 minutes, stirring vigorously every 3-4 minutes. Once finished, transfer to a glass jar on the counter and let cool to room temperature (about 1 hour). Seal and transfer to chill further in the refrigerator if not using right away. It will set more and get thicker if refrigerated. I made my caramel sauce a few days before making the pie, so mine had been in the fridge and completely set.

Make the pie dough:

This needs to be made at least 30 minutes to an hour before you wish to bake your pie. It can also be made the day before and left to refrigerate overnight, or even for a few days. I made mine the day before because that was when I had time. Begin by combining the flour, salt, and butter in a small mixing bowl. Add the vegan butter (I used Earth Balance) and using a fork, cut the butter into the flour mixture until fully combined and crumbly. Now add the tablespoon of ice water and mix completely with your fork. Using your hands, form the dough into the shape of a disk and wrap tightly in plastic wrap. Place in the refrigerator to chill.

Whip the coconut cream:

Just as you did with the can of coconut milk for the caramel sauce, do the same to extract the cream from the can for whipping. Whip on high with a handheld whisk beater, or in your standing mixer with the whisk attachment, for a minute. Then add your sweetener of choice (cane sugar, powdered sugar, agave, maple syrup, etc.) and continue to beat for an additional 4-5 minutes, or until fluffy. Place in an airtight container in the refrigerator until ready to use.

Make the pie filling:

Peel, core, and thinly slice your medium apple of choice. Toss in a small bowl with a squeeze or two of lemon juice to keep from browning. Sprinkle with the cane sugar, arrowroot starch, and cinnamon. Toss so that all the apple slices are evenly coated. Set aside while you roll out your dough.

Assemble the pie:

Pre-heat the oven to 350F. If your caramel was in the refrigerator, set out to soften a bit while you assemble the pie. Lightly grease a four-inch springform cake or tart pan with coconut oil and set aside. On a lightly floured surface, roll out a little more than half of your pie dough into a circular disk about 1/4 inch thick to form the bottom crust. Press it into your mini pie pan and trim off the extra overhanging dough. Scoop your pie filling into the pie, and drizzle with two tablespoons of your homemade caramel sauce (you might need to reheat a bit if too thick), flipping the apple slices over a bit so the caramel spreads throughout (it will fully spread when the pie is baked, it doesn't have to be perfect!). Roll out the remaining dough into another 1/4 inch thick circle. Lay this dough on top of your pie and trim the edges, leaving at least an inch of overhanging dough to tuck underneath itself and crimp into your preferred design to form the edge. Slice a few slits in the top of the pie to let it breath while baking, and pop in your oven for 35-40 minutes. Or until the edges of your pie begin to brown and the apples are bubbling.

*If you do not wish to bake your pie right away and are making it ahead for later, wrap tightly in plastic wrap and place in a sealed container in the freezer until you wish to bake the pie. Remove it from the freezer and let it sit on the counter to thaw for 20-30 minutes before baking. I've heard these pies can keep for up to six months in the freezer - but I don't know who could wait that long!

Once your pie is done baking, remove it from the oven and let it cool for 5-10 minutes before drizzling with more caramel and topping it with some delicious whipped coconut cream (I like mine super cold straight from the refrigerator, but you can let it thaw for a few minutes on the counter and then whip it some more if you'd like). And then heck, drizzle it with more caramel! Why not, you went through all that effort making it right?!

Have extra caramel? Extra apples? Slice those apples and dip it in the caramel, silly.