When I discovered that you can make your own coconut milk at home, I’ve never bought another carton from the store again! The homemade kind has far superior taste (plain store-bought tastes like nothing), doesn’t have added ingredients (carrageenan, anyone?), and is less expensive. And thankfully, it’s really easy to make!
1.5-2 cups shredded coconut
4 cups hot water
Process together in blender for 1.5-2 minutes. Strain. That’s it!
You can also make your own coconut “flour” from the leftover pulp. Simply dehydrate and grind! This flour doesn’t act the same as coconut flour that you can buy. I’ve managed to heavily adapt a coconut flour cake recipe using my homemade flour after many not-so-successful tries. I like to use this flour for the topping on my berry crumble recipe.
This can be a true gluten-free recipe if you specifically buy gluten-free oats. While oats themselves do not contain gluten, they are usually processed in places that process gluten grains and may carry trace amounts of gluten. Though am I allergic to most gluten-grains, oats are not on my allergy list and so I’m not picky about getting gluten-free grains.
This is a simple mix of oatmeal, millet, and quinoa. The millet and quinoa give a nice texture and also add some protein. This type of meal is usually called a hot cereal, but I make a big batch and put leftovers in the fridge, and then eat it cold whenever I want a quick snack.
4 cups water
1/2 cup millet
1/2 cup quinoa
1 cup rolled oats
1/3 cup honey
1/2 TBSP cinnamon
1-1/2 cups blueberries
unsweetened coconut milk
Bring water and millet to a boil. Just before boiling, add quinoa. Once boiling, cover and lower heart and simmer for 15 minutes.
After 15 minutes, add oats and cook for an additional 15 minutes.
If it gets to dry, add some more water or unsweetened coconut milk.
When done, add honey, cinnamon, blueberries, salt to taste, and mix evenly.
Serve with unsweetened coconut milk.