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Dairy Gluten and Refined Sugar Free Recipes

Who doesn't love the sweet delight of a lemony moist slice of cake  or two with their morning cup of coffee or tea. However we do sometimes feel a little guilty about the sugar, gluten, dairy that is a part of many cakes and sweets ...

Gluten Free Lemon Coconut Loaf

Lemon and Coconut Loaf Gluten Free Dairy free Sugar Free recipe

Who doesn't love the sweet delight of a lemony moist slice of cake  or two with their morning cup of coffee or tea. However we do sometimes feel a little guilty about the sugar, gluten, dairy that is a part of many cakes and sweets. However, this divine Lemon and Coconut Loaf is dairy free, gluten free and sugar free! It uses Coconut milk freshly made using the Chufamix Nut and Vegetable Milk Maker, will seduce the tastebuds without much guilt!

Difficulty

Low

Prep
(mins)

15

Cook
(mins)

30

Servings

12

What you will need

  • 1 cup freshly made coconut milk using the Chufamix Nut and Vegetable Milk Maker
  • 1/2 cup organic coconut flour
  • 2 cups dessicated coconut 
  • 1 Tablespoon virgin cold pressed coconut oil
  • Juice and zest of 1 lemon
  • 4 eggs
  • 4 Tablespoon maple syrup
  • 1 tsp bicarbonate of soda
  • pinch of salt

    Instructions

    1. Preheat your oven to 175ºC. Grease and line a loaf tin with baking paper overhanging the sides for easy removal.
    2. Place coconut flour, dessicated coconut and lemon zest into your food processor and pulse till the mixture looks like fine bread crumbs
    3. Add coconut milk, coconut oil and pulse till well combined
    4. Add the eggs and maple syrup , pulse to combine.
    5. Add vanilla, lemon juice and bicarb of soda. Mix to combine. Stir in the salt
    6. Spoon mixture into your prepared tin and smooth the top with a spoon
    7. Bake for 50 min. Cool for 20 min. Serve with strawberry coulis or lemon syrup or enjoy plain with a cup of tea!

    * Adapted from www.wholefoodsimply.com

      Almonds are rich in protein, unsaturated fatty acid, fiber, vitamins E, B and C, bioflavonoids, microelements like calcium (twice much as that in milk), iron and selenium ...

      Chinese Almond Milk Recipe for Lung Health

      Chinese Almond Milk lactose free recipe

      Almonds are rich in protein, unsaturated fatty acid, fiber, vitamins E, B and C, bioflavonoids, microelements like calcium (twice much as that in milk), iron and selenium. -  We are making almond milk from 3 different types of almonds using the Chufamix Nut and Vegetable Milk MakerThis TCM recipe nourishes the lungs and relieves constipation. The bitter almonds are widely used to relieve coughing, asthma and dissolves phlegm. Almonds can also brighten and moisturize your skin and hair ! Courtesy of Shenny Fong, a keen foodie and TCM expert.

      Difficulty

      Low

      Prep
      (mins)

      30

      Cook
      (mins)

       20

      Servings

      2-3

      What you will need

      • 1/2 cup normal almonds soaked overnight 
      • 1/2 cup sweet skinned Chinese almonds  (very similar to normal almonds) soaked overnight
      • 1/4 cup skinned Chinese bitter almonds * soaked overnight
      • 3-4 cupa filtered water

      Instructions

        1. Place 1 1/2 cups water in a Chufamix water container
        2. Place normal almonds into sieve and blend to produce almond milk as normal, remove pulp and save milk created in this step. Pulp may be used for baking.
        3. Place 2 cups water into Chufamix water container
        4. Place Chinese sweet and bitter almonds into sieve and blend to produce the Chinese almond milk. Discard pulp.
        5. Place this Chinese almond milk into a pot and simmer gently for 20 min. This step is necessary because bitter almonds have a bitter taste and mild toxicity. Bitter almonds cannot be eaten raw and are usually only used in Chinese medicine to clear and nourish the lungs and intestines.  Once you soak and boil the bitter almonds, it is safe to consume.
        6. Once Chinese almond milk mixture is cooled , mix in the normal almond milk, stir and sweeten according to taste.
        7. Bitter almond pulp should not be consumed raw. However pulp may be dried and then used for baking etc 

      Adapted from recipe by Chef Roy Wong

        In Ayurvedic cooking, Kitchari, or kichadi, combines protein (mung dhal) and carbohydrates (basmati rice) into a single dish—it’s best known in Ayurveda as a cleansing and complete protein meal ...

        Detox Recipe - Khichari (Rice/Quinoa and Mung Dahl Porridge)

        Khichari Rice and Mung Dahl Detox recipe

        In Ayurvedic cooking, Kitchari, or kichadi, combines protein (mung dhal) and carbohydrates (basmati rice) into a single dish—it’s best known in Ayurveda as a cleansing and complete protein meal. This amazingly tasty dish heals digestive distress, balances the metabolism, is a potent blood and  liver cleanser, assists in healthy weight loss, helps the body’s tissues to detox what they don’t need and absorb the nutrients they do, and is so easy to make! 

        Difficulty

        Low

        Prep
        (mins)

        15

        Cook
        (mins)

        60

        Servings

        6-8

        What you will need

        • 1 cup of dry green mung bean
        • 1 cup high quality Indian Basmati Rice (good Indian rice makes all the difference!)/Quinoa if you prefer
        • 4-6 cups water (more water will make it soupier)
        • 4-5 cups assorted vegetables (Optional: sweet potato/pumpkin, carrots, zucchini, and cilantro to garnish.)
        • 2-3 tablespoons ghee (Clarified butter. You can find ghee at your local health food store), but I use coconut oil or olive oil or no oil at all
        • 2-inch piece of fresh ginger root, minced
        • 1 tablespoon turmeric
        • 1 tablespoon cumin
        • 1 tablespoon black mustard seeds
        • 1 tablespoon fennel seeds
        • 1 tablespoon mustard seeds
        • 1/2 teaspoon ground coriander
        • 1/2 teaspoon fresh cracked pepper
        • 1 tablespoon Himalayan pink sea salt (or Celtic sea salt)
        • 1/2 teaspoon of cinnamon

         

          Instructions

          • Prep Ahead: Wash the mung beans and soak them in water overnight for four to eight hours (this helps with digestion).
          • In a large skillet or wok, melt the ghee (or coconut oil) until it’s in liquid form.
          • Add seeds to the ghee and saute until you hear the seeds pop. If sauté in Water, the seeds should be dry roasted in separate pan first
          • Quickly add the spices, ginger, rice and beans to the mix. Coat the rice/quinoa and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).
          • Slowly add in the water.
          • Add the vegetables and lightly stir all the ingredients.
          • Bring water to a boil.
          • Lower heat, cover and cook for another 45 to 60 minutes.
          • Stir in the salt at the very end to taste (adding at end of cooking is said to help with digestion)
          • Garnish with coriander leaves

             

             

             

              Abundant in calcium and zinc and Vit E, black sesame seeds can keep your bones strong and help you ward off osteoporosis ...

              Make Your Own Black Sesame Seed and Soy Milk

              Black Soy and Black Sesame Seed lactose free recipe

              Abundant in calcium and zinc and Vit E, black sesame seeds can keep your bones strong and help you ward off osteoporosis. Combine this with black soy milk -  freshly made using the Chufamix Nut and Vegetable Milk Maker and you have a healthy nutritious drink for the whole family.

              Difficulty

              Low

              Prep
              (mins)

              15

              Cook
              (mins)

               

              Servings

              2-3

              What you will need

              Instructions

              1. Place 3-4 cups black soy milk in a Chufamix water container
              2. Put black sesame seeds into sieve. Leave sesame seeds to soak in the black soy milk for 10 min.
              3. Blend with hand blender for 1 min.
              *Note: Black soy milk is prepared in exactly the same way as normal soy milk. This recipe uses cooled black soy milk that was made previously in a Chufamix and can be stored in a container in the fridge for 1-2 days.
                A great alternative to oats is a rice and millet porridge for breakfast using cashew milk freshly made using the Chufamix Nut and Vegetable Milk Maker. Enjoy this delicious porridge any time of day with a little drizzle of organic maple syrup. Millet is a good source of copper, manganese, phosphorus and magnesium, which has been...

                Morning Millet and Rice Porridge with Nut Milk

                Gluten Free Rice and Millet Porridge lactose free recipe

                A great alternative to oats is a rice and millet porridge for breakfast using cashew milk freshly made using the Chufamix Nut and Vegetable Milk Maker. Enjoy this delicious porridge any time of day with a little drizzle of organic maple syrup.

                Millet is a good source of copper, manganese, phosphorus and magnesium, which has been shown to lower high blood pressure and reduce the risk of heart attack. 

                Difficulty

                Low

                Prep
                (mins)

                10

                Cook
                (mins)

                10

                Servings

                2-3

                What you will need

                • 250 ml cashew milk from using the Chufamix Nut and Vegetable Milk Maker
                • 100 ml water
                • 50 gm Planet Organic Rice and Millet Flakes (or mix your own in equal quantities of organic rice and millet flakes)
                • pinch salt
                • Selection of dried fruit (eg. figs, sultanas, dates)
                • 1-2 Tabsp Nuts and Seeds(eg almonds, pistachios, pumpkin seeds)
                • 2 Tabsp grated fresh apple
                • Maple Syrup to taste 

                Instructions

                1. Mix Organic Rice and Millet Flakes with water in a saucepan
                2. Bring to boil then add cashew milk or any nut milk of choice and simmer gently for a further 5-6 min. Do not heat nut milks greater than 40 degrees.
                3. Serve porridge topped with dried fruit, nuts and seeds, grated apple and a little drizzle of organic maple syrup.

                *Note: This recipe can be modified to use any nut milk. Try with almond milk, macadamia nut milk, brazil nut milk, walnut milk and coconut milk which can all be made in a Chufamix Nut Milk and Vegetable Milk Maker

                 

                 

                  At loss what to do with leftover almond pulp from making almond milk? For those of us who cannot indulge in delicious treats that contain gluten, this divine Almond and Coconut Cupcake uses almond milk pulp freshly made using the Chufamix Nut and Vegetable Milk Maker. Yes, I have used organic unsalted butter...

                  Coconut and Almond Cupcake

                  Almond Pulp and Coconut Cupcakes lactose free recipe

                  At loss what to do with leftover almond pulp from making almond milk? For those of us who cannot indulge in delicious treats that contain gluten, this divine Almond and Coconut Cupcake uses almond milk pulp freshly made using the Chufamix Nut and Vegetable Milk Maker. Yes, I have used organic unsalted butter , organic eggs and organic raw sugar for our more traditional friends who are not used to the texture of chia or  the fragrance of coconut oil and alternative low GI sweeteners. Enjoy!

                  Difficulty

                  Low

                  Prep
                  (mins)

                  15

                  Cook
                  (mins)

                  30

                  Servings

                  12

                  What you will need

                  The Cupcakes

                  • 180 g almond milk pulp* from using the Chufamix Nut and Vegetable Milk Maker
                  • 60 g dessicated coconut
                  • 1/4 teaspoon salt
                  • 200g raw sugar
                  • 200g unsalted melted butter, cooled
                  • 4 x 60 g eggs
                  • 1 1/2 teaspoon vanilla extract 
                  • 2 Tablespoon flaked almonds (optional)

                  Instructions

                  The Cupcakes

                  1. Preheat your oven to 180ºC.
                  2. Line cupcake tray with  12 paper cases
                  3. In a bowl, combine the almond pulp, dessicated coconut, salt and sugar. Set aside.
                  4. In a small mixing bowl, whisk eggs and vanilla extract. 
                  5. Add melted butter into egg mixture and mix well
                  6. Pour the egg and batter mixture into almond mixture and mix into a loose batter. 
                  7. Fill cupcake cases with about 1/3 cup batter mixture to make 12 cupcakes
                  8. Scatter flaked almonds on top if desired.
                  9. Bake for 30-40 minutes, or until a skewer inserted into the cupcake comes out clean.
                  10. Place on a rack, and let cool completely.

                  *Note: Almond Pulp from making almond milk is normally quite wet and needs to be dried out in an oven for about 20-30 min. Once dried it can be stored in a container in the fridge for 1-2 weeks.

                   

                  Recipe adapted from Belinda Jeffrey's Flourless Coconut and Vanilla Cake

                    Who doesn't love the sweet delight of a rich. moist cupcake or two with their morning cup of coffee or tea. This divine Chocolate Beetroot Cupcake is  lactose free, gluten free and uses  almond pulp and cashew pulp freshly made using the Chufamix Nut and Vegetable Milk Maker.  Difficulty Low...

                    Chocolate Beetroot Cupcake

                    Chocolate Beetroot Cupcake Cupcakes almond milk recipe

                    Who doesn't love the sweet delight of a rich. moist cupcake or two with their morning cup of coffee or tea. This divine Chocolate Beetroot Cupcake is  lactose free, gluten free and uses  almond pulp and cashew pulp freshly made using the Chufamix Nut and Vegetable Milk Maker

                    Difficulty

                    Low

                    Prep
                    (mins)

                    20

                    Cook
                    (mins)

                    40

                    Servings

                    12

                    What you will need

                    The Cupcakes 

                    • 250 g (2 large raw beetroot, peeled and grated)
                    • 2 eggs
                    • 4 tablespoon raw cacao
                    • 1 1/2 cup almond pulp  (from making almond milk in a Chufamix Nut and Vegetable Milk Maker)
                    • 1 tsp gluten free baking soda
                    • 1 tsp vanilla powder
                    • 1 tsp cinnamon powder
                    • 3 Tablespoon coconut oil
                    • 1/3 cup organic maple syrup
                    • Pinch of salt

                    The Cashew Cream Frosting

                    • 1 cup cashews soaked for 2 hours
                    • 1/4 - 1/2 cup water
                    • 1/2  tsp vanilla extract
                    • 1 tsp lemon juice
                    • 3 Tablespoon maple syrup/honey
                    • 2 Tablespoon coconut oil, melted

                     

                      Instructions

                      1. Preheat overn to 170 C. Line a cupcake tin with 12 cupcake cases
                      2. Mix all ingredients for cupcakes into a blender or food processor till it forms a smooth batter. You may have to add a few tablespoons of almond milk if the batter is not smooth enough.
                      3. Taste the batter for sweetness and texture and add maple syrup if needed.
                      4. Pour into a lined cupcake tin
                      5. Bake in a moderate oven  at 160C for 40 mins or until the centre of the cupcake is firm
                      6. Place all ingredients for cashew cream frosting into a blender and blend till you get a smooth consistency.
                      7. Frost the cupcake with Cashew Cream frosting when cupcake is cool. This cupcake, like the chia seed banana cupcake tastes better the next day

                       

                        Adapted from www.iquitsugar.com

                      An Asian inspired salad that uses leftover Almond Milk pulp after making delicious Almond Milk in a  Chufamix Nut and Vegetable Milk Maker, This recipe uses raw zucchini that can easily be replaced with carrots, radish, cucumber and nut milk pulp of choice can replace the almond milk pulp in this recipe....

                      Raw Zucchini Pasta with Almond Pulp Pesto

                      ALmond Pulp Recipe - Raw Pad Thai

                      An Asian inspired salad that uses leftover Almond Milk pulp after making delicious Almond Milk in a  Chufamix Nut and Vegetable Milk Maker, This recipe uses raw zucchini that can easily be replaced with carrots, radish, cucumber and nut milk pulp of choice can replace the almond milk pulp in this recipe.

                      Difficulty

                      Low

                      Prep
                      (mins)

                      20

                      Cook
                      (mins)

                       

                      Servings

                      4

                      What you will need

                      • 1 cup almond milk pulp  (previously made in a Chufamix Nut and Vegetable Milk Maker)
                      • 1 red Chili (or more if you prefer more spicy taste)
                      • 4 slices  fresh ginger
                      • 1 lemon grass stalk
                      • 2 cloves fresh garlic
                      • 2 Tablespoon miso paste 
                      • 2 Tablespoon mirin
                      • 2 Tablespoon sesame oil
                      • 1 Tablespoon maple syrup or 1 Tablespoon raw coconut sugar
                      • 2/3 cup almond milk or 2/3 cup coconut milk (previously made in a Chufamix Nut and Vegetable Milk maker)
                      • Juice of 1 lemon
                      • 1/3 cup water
                      • Salt and Pepper to taste

                      Zucchini Pasta

                      • 1 medium zucchini per person, spiralised or cut into long strips
                      • Condiments eg shallots, finely chopped lime leaves, julienned fresh chillis, herbs of choice

                       

                       

                      Instructions

                        1. Combine all ingredients except zucchini spirals and condiments in a blender till well combined. Add water/lemon juice to taste.
                        2. Balance flavours of sweet, sour, spicy, salty to taste till dressing is to your liking.
                        3. Toss zucchini spirals with dressing VERY LIGHTLY just before serving
                        4. Top with condiments of choice.

                      A dip that is always popular and so easy to make. I have used a cashew pulp 'cream' for those of us that cannot indulge in savoury treats that contain dairy. This delicious guacamole uses  cashew pulp freshly made using the Chufamix Nut and Vegetable Milk Maker, and the cashew milk keeps well in...

                      Lactose Free Recipe - Cashew Cream Guacamole

                      Cashew Pulp Cream Guacamole lactose free recipe

                      A dip that is always popular and so easy to make. I have used a cashew pulp 'cream' for those of us that cannot indulge in savoury treats that contain dairy. This delicious guacamole uses  cashew pulp freshly made using the Chufamix Nut and Vegetable Milk Maker, and the cashew milk keeps well in a glass container for up to 3 days in your fridge

                      Difficulty

                      Low

                      Prep
                      (mins)

                      15

                      Cook
                      (mins)

                       

                      Servings

                      4-6

                      What you will need

                       

                      Note:

                      *Add chopped chillis or tabasco sauce for a spicier version

                      Instructions

                      1. MIx all ingredients together
                      2. Garnish with parsely or coriander, serve

                       Note: The avocado left in the shell is great to be used as a face mask.. leave on for 10 min. Feel the tightness of your skin after... waste not , want not!

                        Sometimes, as a vegetarian, you feel a need for that extra pickup to get the blood pumping and gain more energy. I like this red dahl made from kidney beans and adzuki beans to get that much needed nourishment and of course iron in my body. However, unlike normal recipes which...

                        Cashew Milk Recipe - Red Dahl with Cashew Milk

                        Red Dahl with Cashew Milk lactose free recipe

                        Sometimes, as a vegetarian, you feel a need for that extra pickup to get the blood pumping and gain more energy. I like this red dahl made from kidney beans and adzuki beans to get that much needed nourishment and of course iron in my body. However, unlike normal recipes which contain dairy, this uses a rich cashew milk and some cashew pulp as 'cream'. The cashew milk and pulp is made  using the Chufamix Nut and Vegetable Milk Maker and you will certainly feel nourished after this meal.

                        Difficulty

                        Low

                        Prep
                        (mins)

                        15

                        Cook
                        (hrs)

                        2-3

                        Servings

                        6-8

                        What you will need

                         

                        • 1 cup kidney beans (soaked overnight)
                        • 1 cup adzuki beans (soaked overnight)
                        • 5-6 cups filtered water
                        • 1 cup homemade cashew milk made in a Chufamix Nut Milk Maker
                        • 3-4 large slices of ginger (to help digest the beans)
                        • 1 teaspoon organic turmeric powder
                        • 3 whole fresh tomatoes chopped into cubes
                        • 1 Tablespoon Cumin powder or seeds
                        • 1 Tablespoon Coriander powder
                        • 1 teaspoon chilli powder or 1 chopped fresh red chilli
                        • salt and pepper to taste
                        • lemon juice to taste
                        • 3 tablespoon cashew pulp 

                        Note:

                        *Amount of water to cook the dahl depends on how watery or how thick you want the dahl to be

                        Instructions

                        1. Soak the kidney beans and the adzuki beans separately overnight
                        2. Next day, rinse the beans well and put them together in a pot with 4 cups water
                        3. Put ginger slices into the pot and cook on medium heat.
                        4. Remove foam that starts to foam as the beans start to cook till no more foam is visible.
                        5. Add the rest of the water - 2 cups to start with, turmeric, tomatoes and simmer on medium heat till the beans soften - you may need more water to ensure the beans do not dry out - this may take 2-3 hours.
                        6. Once beans are soft, make your tarka (spice mix) by heating a dry pan, then place cumin, coriander, chili powder or fresh chili till the mixture become fragrant - do not burn the spices!
                        7. Pour tarka and cashew milk into the pot and simmer gently for another 10 min. Cover the pot and leave to allow the spices to be soaked into the bean mixture.
                        8. Serve topped with a dollop of cashew pulp cream and chopped herbs (coriander, parsley, mint) and basmati rice.

                         

                        This dahl tastes even better the next day !

                          A savoury dip that you can be happy serving any time of day with vegetables, pita bread or crackers. This easy  lactose free recipe, uses almond milk pulp freshly made using the Chufamix Nut and Vegetable Milk Maker, is suitable for all of us who are dairy free, lactose free and love the ability...

                          Almond Pulp Recipe - Raw Almond Hummus

                          Almond Pulp Hummus lactose free recipe

                          A savoury dip that you can be happy serving any time of day with vegetables, pita bread or crackers. This easy  lactose free recipe, uses almond milk pulp freshly made using the Chufamix Nut and Vegetable Milk Maker, is suitable for all of us who are dairy free, lactose free and love the ability to create healthy snacks with ease and in a matter of minutes!

                          Difficulty

                          Low

                          Prep
                          (mins)

                          20

                          Cook
                          (mins)

                           

                          Servings

                          4

                          What you will need

                          • 3-4 tablespoon of almond milk
                          • 1/2 - 1 cup  freshly squeezed lemon juice depending on taste
                          • 1/2 clove of garlic (optional)
                          • 1/4 cup olive oil
                          • 3 Tablespoon tahini
                          • 1 teaspoon cumin powder
                          • 1 teaspoon corainder powder
                          • 1 teaspoon chili flakes or paprika powder
                          • a handful chopped parsley
                          • salt and pepper to taste

                           

                          Instructions

                          1. Combine all ingredients except parsley in a food processor and process until smooth.
                          2. Add more olive oil or lemon juice to taste
                          3. Enjoy with crackers or steamed/raw vegetables

                           

                          Everyone loves the indulgence and sweet delight of a rich. moist muffin with their morning cup of coffee or tea. Every kid loves a little sweet treat in their lunch box and the recipe adds the goodness of carrots without them knowing!. This delicious soy milk pulp (okara) and carrot muffin is a lactose...

                          Lactose Free Recipe - Soy Milk Pulp and Carrot Muffin

                          Soy Milk Pulp and Carrot Muffin lactose free recipe

                          Everyone loves the indulgence and sweet delight of a rich. moist muffin with their morning cup of coffee or tea. Every kid loves a little sweet treat in their lunch box and the recipe adds the goodness of carrots without them knowing!. This delicious soy milk pulp (okara) and carrot muffin is a lactose free recipe using soy milk freshly made using the Chufamix Nut and Vegetable Milk Maker, is also gluten free. 

                          Difficulty

                          Low

                          Prep
                          (mins)

                          20

                          Cook
                          (mins)

                          20

                          Servings

                          12

                          What you will need

                          Wet Ingredients

                          Dry Ingredients

                          • 1 1/2 cups gluten free flour
                          • 3/4 teaspoon xantham gum (optional)
                          • 1/4 cup cornflour 
                          • 1 tsp organic baking powder
                          • 1 teaspoon ground cinnamon
                          • 1/4 teaspoon ginger powder or 1/2 teaspoon freshly grated ginger
                          • 1/4 teaspoon nutmeg powder 
                          • 1/4 cup raw coconut sugar
                          • 1/2 cup roughly chopped walnuts

                          Instructions

                            1. Preheat your oven to 175 C.
                            2. Line a muffin tray with 12 paper liners or grease and flour the muffin tray generously.
                            3. Combine wet ingredients and dry ingredients separately.
                            4. Add the wet ingredients into the dry ingredients and fold lightly. Do not overmix. 
                            5. Line 12 cupcake tin with paper cups
                            6. Spoon batter into the liners until almost full and  and bake for  25-30 minutes until lightly brown or until toothpick test comes out clean.
                            7. Leave cupcakes to cool before attempting to remove paper liner. Muffins left overnight taste better and are incredibly moist!

                            Recipe is adapted from http://www.justasdelish.com/

                            A healthy, light ,sugar, gluten and dairy free dessert or snack you can have any time of day. This easy  lactose free recipe uses  freshly made almond milk using the Chufamix Nut and Vegetable Milk Maker and organic agar agar bars which may be easily substituted with agar agar flakes. This dessert is easy to...

                            Lactose Free Recipe - Almond Milk and Mango Jelly

                            Almond Milk and Mango Jelly lactose free recipe

                            A healthy, light ,sugar, gluten and dairy free dessert or snack you can have any time of day. This easy  lactose free recipe uses  freshly made almond milk using the Chufamix Nut and Vegetable Milk Maker and organic agar agar bars which may be easily substituted with agar agar flakes. This dessert is easy to prepare ahead and perfect for those hot summer days. It will satisfy your sweet cravings without the dairy, sugar or gluten.

                            Difficulty

                            Low

                            Prep
                            (mins)

                            20

                            Cook
                            (mins)

                            20 

                            Servings

                            12

                            What you will need

                            • 3 cups almond milk (previously made in a Chufamix Nut and Vegetable Milk Maker)
                            • 3 organic seeded dates
                            • 2 Tablespoons organic raw cacao powder
                            • 1 bar agar-agar (about 7.5 g)
                            • 1/2 fresh mango or sweet fruit of choice, chopped into cubes
                            • 1/2 mango and 1 ripe banana pureed for sauce (optional)

                            Instructions

                              1. Make fresh almond milk with dates and 1 cup soaked almonds
                              2. Soak agar-agar that has been chopped up into pieces in the almond milk for 20 mins.
                              3. Simmer almond milk with agar agar slowly for 20 min till agar-agar dissolves.
                              4. Leave to cool slightly
                              5. Place chopped up mango or fruit pieces into the bottom of a large mold or smaller molds.
                              6. Pour almond and agar-agar mixture into the mold
                              7. Leave to set in fridge for 1 hour or overnight
                              8. Serve with pureed mango and banana mixture or any fruit puree of choice.

                            A healthy filling snack you can have any time of day. For those of us that cannot indulge in delicious treats that contain cows milk, this high protein snack ball provides a delicious option. This easy  lactose free milk recipe, which uses almond milk and almond milk pulp freshly made using the Chufamix Nut and Vegetable...

                            Lactose Free Recipe - Walnut & Almond Pulp Snack Balls

                            Hi Energy Snack Balls lactose free milk recipe

                            A healthy filling snack you can have any time of day. For those of us that cannot indulge in delicious treats that contain cows milk, this high protein snack ball provides a delicious option. This easy  lactose free milk recipe, which uses almond milk and almond milk pulp freshly made using the Chufamix Nut and Vegetable Milk Maker, will satisfy your sweet cravings without the dairy, sugar or gluten.

                            Difficulty

                            Low

                            Prep
                            (mins)

                            20

                            Cook
                            (mins)

                             

                            Servings

                            20

                            What you will need

                            • 200 g  (2 cups) almonds (previously made in a Chufamix Nut and Vegetable Milk Maker)
                            • 200 g  ( 2 cups) whole raw walnuts (or any other nuts of choice)
                            • 2 Tablespoons organic raw cacao powder
                            • 1 teaspoon spirulina powder (optional)
                            • 14 whole fresh pitted Medjool dates
                            • 2/3 cup raisins
                            • 2/3 cup almond milk (previously made in a Chufamix Nut and Vegetable Milk maker)
                            • squeeze orange juice or lemon (optional)

                            To Roll

                            • organic unsweetened dessicated coconut
                            • organic acai berry powder
                            • organic maca, goji and pomegranate powder mix
                            • organic sesame seeds

                             

                             

                            Instructions

                              1. Combine all dry ingredients into a food processor (almond pulp, walnuts, spirulina powder, raw cacao) and process till you get  crumb like consistency.
                              2. Add dates and raisins and process again. 
                              3. Add the almond milk a little at a time till the mixture starts to hold. The mix should come together when squished in the hands.
                              4. Roll in your choice of dessicated coconut, acai powder, Goji, pomegranate and maca powder mix or sesame seeds.
                              5. Store in fridge till needed and this should last at least w week - if you still have any left by that time!

                            A power packed breakfast or sweet snack for the family. For those of us who cannot indulge in sweet treats that contain dairy, this birscher muesli leaves you satiated for most of the day. This delicious recipe uses  brazil and walnut milk freshly made using the Chufamix Nut and Vegetable Milk Maker,  Difficulty Low...

                            Lactose Free Recipe - Brazil and Walnut Milk Birscher Muesli

                            Brazil and Walnut Milk Birscher Muesli lactose free milk recipe

                            A power packed breakfast or sweet snack for the family. For those of us who cannot indulge in sweet treats that contain dairy, this birscher muesli leaves you satiated for most of the day. This delicious recipe uses  brazil and walnut milk freshly made using the Chufamix Nut and Vegetable Milk Maker, 

                            Difficulty

                            Low

                            Prep
                            (mins)

                            20

                            Cook
                            (mins)

                            10

                            Servings

                            8

                            What you will need

                             

                            Nut Milk: 

                            • 1 Cup Organic Brazil Nuts (Soaked Overnight)
                            • 1 Cup Organic Walnuts
                            • 6 6ups filtered water

                             

                            Muesli Mixture:

                            • 2 Cups Organic Rolled Oats
                            • 4 Organic Dried Apricots
                            • 2 Organic medjool dates
                            • 2 Tabsp Organic Pumpkin Seeds
                            • 2 Tabsp Organic Sunflower Seeds

                             

                            Strawberry Compote: 

                            • 1 packet frozen (organic) strawberries
                            • 1 Tabsp maple syrup (or to taste)
                            • 1 Tabsp Chia seeds
                            • 1 Tabsp lemon juice

                             

                            For garnish on top:

                            • 1 Tabsp Organic Pistachio Nuts
                            • 3 Chopped up monkey bananas or 1 large normal banana

                             

                            Instructions

                            1. Combine Nut Milk (made with Chufamix) and Muesli Mixture and leave in fridge overnight.
                            2. Place frozen strawberries in a pot and simmer slowly for 10 min. Leave to cool, then add maple syrup and chia seeds. Leave overnight in fridge.
                            3. Before Serving, pour strawberry compote over muesli and garnish with chopped bananas and pistachio nuts. Add any leftover nutmilk on top.
                            4. Enjoy with many Ommmms!

                             

                              A 'cheese' dip that you can be happy serving any time of day with vegetables or a savoury cracker. For those of us that cannot indulge in delicious treats that contain cows milk, this cashew nut cheese provides a delicious option. This easy  lactose free recipe, which uses cashew milk pulp freshly made using the...

                              Lactose Free Recipe - Cashew Nut 'Cheese'

                              Cashew Nut Cheese lactose free milk recipe

                              A 'cheese' dip that you can be happy serving any time of day with vegetables or a savoury cracker. For those of us that cannot indulge in delicious treats that contain cows milk, this cashew nut cheese provides a delicious option. This easy  lactose free recipe, which uses cashew milk pulp freshly made using the Chufamix Nut and Vegetable Milk Maker, will satisfy your cheese cravings without the dairy.

                              Difficulty

                              Low

                              Prep
                              (mins)

                              10

                              Cook
                              (mins)

                               

                              Servings

                              4

                              What you will need

                              • 3-4 tablespoon of cashew milk
                              • 2 teaspoon fresh squeezed lemon juice
                              • 1/2 clove of garlic (optional)
                              • Sprinkle of Nutritional Yeast (optional)
                              • Salt and pepper to taste
                              • 2-3 tablespoon chopped chives (garnish)

                               

                              Instructions

                              1. Combine all ingredients except chives in a food processor and process until smooth.
                              2. Add chives before serving.
                              3. Enjoy with crackers or steamed/raw vegetables

                               

                              *Depending on how wet the cashew pulp is, you may want to reduce the amount of cashew nut milk you add. If it feels too dry or not creamy enough, just add a little more cashew milk.

                              Do you sometimes crave for a savoury snack that is substantial but dairy free, sugar free and yet delicious? For those of us that cannot indulge in delicious treats that contain cows milk, such indulgences must be avoided. This incredibly delicious Almond Pulp Cracker  lactose free milk recipe, uses a mixture of almond and other...

                              Almond Pulp Recipe - Savoury Mixed Nut Cracker

                              Almond Pulp Cracker lactose free milk recipe

                              Do you sometimes crave for a savoury snack that is substantial but dairy free, sugar free and yet delicious? For those of us that cannot indulge in delicious treats that contain cows milk, such indulgences must be avoided. This incredibly delicious Almond Pulp Cracker  lactose free milk recipe, uses a mixture of almond and other nut pulps produced in a Chufamix Nut and Vegetable Milk Maker will seduce even the fussiest tastebuds.

                              Difficulty

                              Low

                              Prep
                              (mins)

                              15

                              Cook
                              (mins)

                              30

                              Servings

                              12

                              What you will need

                              • 1 Cup Almond Pulp (dried out)
                              • 1 Cup mixed nut pulp eg Brazil nut, Macadamia nut (dried out) *
                              • 1 tsp baking powder
                              • ½ tsp salt
                              • 4 Tabsp coconut oil
                              • 4 Tabsp sultanas
                              • 2 Tabsp chia seeds
                              • 3 Tabsp pumpkin seeds
                              • 1 sprig rosemary, finely chopped
                              • 1 spring onion, finely chopped
                              • 1 sprig dill, finely chopped
                              • ½ tsp turmeric powder
                              • 1 tsp lemon zest
                              • ½ tsp cumin (optional)
                              • ½ tsp chilli flakes (optional)
                              • 8 Tabsp water

                              Instructions

                              1. Dry out Chufamix nut pulp at 150 degrees Celcius, for 30 min, stir lightly to ensure nut pulp dries out but does not burn!
                              2. Preheat oven to 160 degrees Celcius
                              3. Place all ingredients into the food processor except the water and pulse for 30 sec – 1 min till all ingredients are finely ground and starting to hold together
                              4. Add half the water and pulse for 30 secs. Check consistency.
                              5. Add rest of the water or a little more to ensure the ingredients are moist, stick together just enough to form a soft dough
                              6. Remove dough and place between two parchment sheets or baking paper
                              7. Roll out to ½ cm thickness and cut squares into the flattened dough – size of squares dependent on your liking
                              8. Bake for 15-20 mins. Remove tray, flip the crackers over and bake for further 10 mins.
                              9. Take out and leave to cool.
                              10.  Serve as is or with a dip – an avocado dip, a salsa are worthy companions!

                               

                               

                              Who doesn't love the sweet delight of a rich. moist cupcake or two with their morning cup of coffee or tea. However, for those of us that cannot indulge in delicious treats that contain cows milk, such indulgences must be avoided. This divine Chocolate Chia Banana Cupcakes lactose free milk recipe,...

                              Lactose Free Milk Recipe - Chocolate Chia Banana Cupcake

                              AChocolate Chia Banana Cupcakes lactose free milk recipe

                              Who doesn't love the sweet delight of a rich. moist cupcake or two with their morning cup of coffee or tea. However, for those of us that cannot indulge in delicious treats that contain cows milk, such indulgences must be avoided. This divine Chocolate Chia Banana Cupcakes lactose free milk recipe, uses almond milk and almond pulp freshly made using the Chufamix Nut and Vegetable Milk Maker, is dairy free and egg free as well!

                              Difficulty

                              Low

                              Prep
                              (mins)

                              15

                              Cook
                              (mins)

                              30

                              Servings

                              12

                              What you will need

                              The Cupcakes

                              • Chia ‘egg’ Ingredients: 

                              1 tablespoon chia seeds

                              3 tablespoon water

                                

                              Cup Cake Ingredients:

                               

                              • 1 chia ‘egg’ 
                              • 3 tablespoon raw cacao
                              • 1/3 cup coconut flour
                              • 1/3 cup flaxmeal
                              • 1/3 cup buckwheat flour
                              • ¼ cup almond pulp  (from making almond milk in a Chufamix Nut and Vegetable Milk Maker)
                              • 1 tsp gluten free baking soda
                              • 1 large mashed banana
                              • 1/3 cup macadamia or coconut oil
                              • 1/3 cup organic maple syrup
                              • 2/3 cup almond milk
                              • 1 tablespoon apple cider vinegar

                                Instructions

                                1. Mash banana and add coconut/macadamia oil, chia ‘egg’, almond milk and maple syrup
                                2. Add buckwheat flour , coconut flour, flaxmeal , almond pulp, cacao, baking powder and apple cider vinegar and mix thoroughly. Add  little mor almond milk if mixture seems too dry
                                3. Pour into a lined cupcake tin
                                4. Bake in a moderate oven  at 160C for 30 mins or until the centre of the cupcake is firm
                                5. Dust with cacao and enjoy
                                6. This cupcake, like the chia seed banana cupcake tastes better the next day

                                 

                                  Adapted from www.thewholedaily.com.au

                                There is something comforting about the smell of fresh bread in the oven. However, for those of us that cannot indulge in savoury treats that contain dairy, such indulgences must be avoided. This delicious nut bread uses  almond milk freshly made using the Chufamix Nut and Vegetable Milk Maker, is gluten free, egg...

                                Lactose Free Milk Recipe - Very Nutty Bread

                                Very Nutty Bread lactose free milk recipe

                                There is something comforting about the smell of fresh bread in the oven. However, for those of us that cannot indulge in savoury treats that contain dairy, such indulgences must be avoided. This delicious nut bread uses  almond milk freshly made using the Chufamix Nut and Vegetable Milk Maker, is gluten free, egg free and sugar free and a slice topped with avocado or honey but will keep you full for the good part of a day.

                                Difficulty

                                Low

                                Prep
                                (mins)

                                15

                                Cook
                                (mins)

                                60-70

                                Servings

                                12

                                What you will need

                                 

                                • 100 g flaxseeds
                                • 150 g pumpkin seeds
                                • 100 g roughly chopped walnuts or sunflower seeds
                                • 100 g roughly chopped almonds
                                • 100 g roughly chopped hazelnuts
                                • 50 ml organic, raw coconut oil
                                • 2 tsp celtic salt
                                • 5 tablespoon chia seeds combined with 1/2 cup water and 1/2 cup almond milk to form a gel*

                                Note:

                                *5 eggs can replace chia seeds and 150 g hard cheese may be added for non-vegan version)

                                Instructions

                                1. Turn oven on to 160 C 
                                2. Mix nuts together
                                3. Add salt and oil
                                4. Add chia seed gel and mix thoroughly (add a little more water or almond milk if mixture looks too dry)
                                5. Line a loaf pan with baking paper and pour mixture into pan while pressing down firmly to ensure mixture holds well as it is baking 
                                6. Bake for 60 – 70 min

                                 

                                This bread is best left overnight in the fridge before slicing – toast lightly only as the coconut oil may melt into your toaster!

                                  Everyone loves the indulgence and sweet delight of a rich. moist cupcake or two with their morning cup of coffee or tea. However, for those of us that cannot indulge in delicious treats that contain cows milk, such indulgences must be avoided. This divine Banana and Chia Cupcakes lactose free milk recipe, which...

                                  Lactose Free Milk Recipe - Banana and Chia Cupcakes

                                  Banana and Chia Cupcakes lactose free milk recipe

                                  Everyone loves the indulgence and sweet delight of a rich. moist cupcake or two with their morning cup of coffee or tea. However, for those of us that cannot indulge in delicious treats that contain cows milk, such indulgences must be avoided. This divine Banana and Chia Cupcakes lactose free milk recipe, which uses almond milk freshly made using the Chufamix Nut and Vegetable Milk Maker, is also gluten and sugar free.

                                  Difficulty

                                  Low

                                  Prep
                                  (mins)

                                  15

                                  Cook
                                  (mins)

                                  30

                                  Servings

                                  12

                                  What you will need

                                  The Cupcakes

                                  • 3 free range organic eggs
                                  • 300 g smashed banana
                                  • 60 g ( 2 tablespoons) organic maple syrup
                                  • 1 teaspoon vanilla
                                  • 60 g (1/4 cup)  macadamia nut oil or coconut oil
                                  • 1/2 teaspoon ground cinnamon
                                  • 1/2 teaspoon gluten free baking soda + 1 tablespoon lemon juice
                                  • 200 g ( 2 cups) almond pulp (previously made in a Chufamix Nut and Vegetable Milk Maker)
                                  • 25 g (1/4 cup)  ground flaxseed (linseed) or chia seed

                                  Instructions

                                    1. Preheat your oven to 160 C.
                                    2. Combine smashed banana, maple syrup, oil, cinnamon, vanilla, eggs, baking soda and lemon juice.
                                    3. Add the almond pulp  and chia seed and mix well.
                                    4. Line 12 cupcake tin with paper cups
                                    5. Spoon batter into the tin and bake for  25-30 minutes ( a skewer inserted into the centre  of cupcake should come out dry).
                                    6. Leave cupcakes for a day and you will find the chia seeds would have moistened the cake even more!
                                    Who doesn't love the sweet delight of a rich. moist cupcake or two with their morning cup of coffee or tea. However, for those of us that cannot indulge in delicious treats that contain cows milk, such indulgences must be avoided. However, this divine Almond and Coffee Cupcakes lactose free...

                                    Lactose Free Milk Recipe – Almond & Coffee Cupcakes

                                    Almond and Coffee Cupcakes lactose free milk recipe

                                    Who doesn't love the sweet delight of a rich. moist cupcake or two with their morning cup of coffee or tea. However, for those of us that cannot indulge in delicious treats that contain cows milk, such indulgences must be avoided. However, this divine Almond and Coffee Cupcakes lactose free milk recipe, which uses almond milk freshly made using the Chufamix Nut and Vegetable Milk Maker, will seduce the tastebuds without upsetting the tummy.

                                    Difficulty

                                    Low

                                    Prep
                                    (mins)

                                    15

                                    Cook
                                    (mins)

                                    30

                                    Servings

                                    12

                                    What you will need

                                    The Cupcakes

                                    • ½ cup lactose free almond milk freshly made using the Chufamix Nut and Vegetable Milk Maker
                                    • 1 teaspoon apple cider vinegar
                                    • 1-1/4 cups all-purpose or gluten free flour
                                    • ¾ cup raw coconut sugar
                                    • ⅓ cup cocoa powder
                                    • ¼ cup coconut flakes, lightly toasted
                                    • 1 teaspoon baking powder
                                    • ½ teaspoon baking soda
                                    • ¼ teaspoon salt
                                    • ½ cup fresh prepared coffee, cooled
                                    • ¼ cup oil

                                    The Icing (Optional)

                                    • ½ cup dairy-free margarine
                                    • ½ cup raw organic coconut oil - softened to room temperature
                                    • 3 cups organic icing sugar
                                    • ¼ cup raw cacao
                                    • 2 tablespoons espresso coffee grounds
                                    • 2-3 tablespoons lactose free Almond Milk (previously made in a Chufamix Nut and Vegetable Milk Maker)
                                    • 15 dark chocolate covered expresso beans

                                    Instructions

                                    The Cupcakes

                                    1. Preheat your oven to 180ºC.
                                    2. In a small cup, combine the almond milk and vinegar. Set aside.
                                    3. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients, including the milk and vinegar. Gently stir until combined.
                                    4. Pour the batter into 15 paper lined muffin pans.
                                    5. Bake for 23-25 minutes, or until a skewer inserted into the cupcake comes out clean.
                                    6. Place on a rack, and let cool completely.

                                    The Icing

                                    1. In a bowl, cream together the margarine and coconut oil until creamy.
                                    2. Add the powdered sugar a cup at a time, beating until creamy after each addition. Add the coffee, and raw cacao. Add the almond milk. Cream together until combined.
                                    3. Smooth onto cooled cupcakes, or use a bag to pipe the icing. Place an espresso bean on top of each iced cupcake.
                                    Fresh coconut milk is delicious by itself or used in lactose free recipes. For those of us who cannot indulge in delicious treats that contain cows milk, recipes which call for the use of cows milk must be avoided. This homemade coconut milk is a  lactose free milk recipe, which uses fresh coconut meat to...

                                    Lactose Free Milk Recipe - Homemade Coconut Milk

                                    Homemade Coconut Milk lactose free milk recipe

                                    Fresh coconut milk is delicious by itself or used in lactose free recipes. For those of us who cannot indulge in delicious treats that contain cows milk, recipes which call for the use of cows milk must be avoided. This homemade coconut milk is a  lactose free milk recipe, which uses fresh coconut meat to produce a creamy natural milk using the Chufamix Nut and Vegetable Milk Maker, 

                                    Difficulty

                                    Low

                                    Prep
                                    (mins)

                                    15

                                    Cook
                                    (mins)

                                    30

                                    Servings

                                    12

                                    A natural, lactose free coconut milk recipe made fresh with no added sugar, oils, syrup, gums or preservatives.
                                     
                                     

                                                                             

                                    Are you looking for lactose free recipes using almond milk, coconut milk, other nut milks, cereal, seed or even vegetable milks? Look no further. Click on the link below for lactose free recipes from all around the world.   Chufamix Recipes from around the world... 

                                    Make Your Own Nut Milks and More Using Chufamix

                                    Are you looking for lactose free recipes using almond milk, coconut milk, other nut milks, cereal, seed or even vegetable milks? Look no further. Click on the link below for lactose free recipes from all around the world.

                                     

                                    Chufamix Recipes from around the world... 

                                    Make your own lactose free Macadamia milk in 1 easy step using Chufamix. No more cleaning of a separate blender and nut milk bag. Make this delicious lactose free macadamia milk in 1 step with no mess, in less than 1 minute with nut pulp that is ready to use...

                                    Make Your Own Macadamia Nut Milk in 1 Easy Step

                                    Make your own lactose free Macadamia milk in 1 easy step using Chufamix. No more cleaning of a separate blender and nut milk bag. Make this delicious lactose free macadamia milk in 1 step with no mess, in less than 1 minute with nut pulp that is ready to use in other recipes.

                                     

                                    Chufamix Creamy Macadamia Milk Recipe

                                     

                                    Ingredients:

                                     

                                    1 ½ (200 g) cups raw organic Macadamias (no soaking required)

                                    1 Litre filtered water

                                    2 organic medjool dates (optional)

                                    Other flavourings eg vanilla, orange peel, raw cacao according to your taste

                                     

                                    Method:

                                     

                                    Place Macadamias in Chufamix sieve container

                                     

                                    Fill Chufamix jar with water and place the sieve into the jar

                                     

                                    Use a hand blender and GENTLY blend the nuts in the sieve continer. As the nuts are pulverized the blender will sink a little deeper into the container. You will immediately see the Macadamia milk come through the sieve into the container.

                                     

                                    Blend till the nuts are pulverized to consistency you require. This should take 30 SECONDS!

                                     

                                    Lift sieve and use the Chufamix mortar to press out a little more milk from the pulverized nuts.

                                     

                                    Use a rubber spatula to loosen the Macadamia nut pulp from the sides of the sieve and use the pulp immediately to make lactose free dairy free all natural Macadamia Nut Cheese.

                                     

                                    Enjoy the taste of natural lactose free macadamia milk on its own or use to soak chia seeds, soak birscher muesli , make macadamia nut cheese or in other recipes of your choice

                                     

                                    Making your own lactose free Cashew milk in 1 easy step using Chufamix. No more cleaning of a separate blender and nut milk bag. Make this delicious lactose free Cashew milk in 1 step with no mess, in less than 1 minute with nut pulp that is ready to use...

                                    Make Your Own Homemade Cashew Milk in 1 Easy Step

                                    Making your own lactose free Cashew milk in 1 easy step using Chufamix. No more cleaning of a separate blender and nut milk bag. Make this delicious lactose free Cashew milk in 1 step with no mess, in less than 1 minute with nut pulp that is ready to use in Cashew Nut Cheese or other recipes.

                                     

                                    Chufamix Creamy Cashew Milk Recipe

                                     

                                    Ingredients:

                                     

                                    1 ½ (200 g) cups raw organic Cashews (no soaking required)

                                    1 Litre filtered water

                                    2 organic medjool dates (optional)

                                    Other flavourings eg vanilla, orange peel, raw cacao according to your taste

                                     

                                    Method:

                                     

                                    Place Cashews in Chufamix sieve container

                                     

                                    Fill Chufamix jar with water and place the sieve into the jar

                                     

                                    Use a hand blender and GENTLY blend the nuts in the sieve continer. As the nuts are pulverized the blender will sink a little deeper into the container. You will immediately see the Cashew milk come through the sieve into the container.

                                     

                                    Blend till the nuts are pulverized to consistency you require. This should take 30 SECONDS!

                                     

                                    Lift sieve and use the Chufamix mortar to press out a little more milk from the pulverized nuts.

                                     

                                    Use a rubber spatula to loosen the Cashew nut pulp from the sides of the sieve and use the pulp immediately to make lactose free dairy free all natural Cashew Nut Cheese.

                                     

                                    Enjoy the taste of natural cashew milk on its own, with coffee or tea or use to soak chia seeds, soak birscher muesli , make cashew nut cheese or in other recipes of your choice

                                     

                                    Make your own homemade almond milk in 1 easy step using Chufamix. No more cleaning of a separate blender and nut milk bag. Make this delicious natural lactose free almond milk in 1 step with no mess, in less than 5 minute with nut pulp that is ready to use in other recipes.

                                    Make Your Own Homemade Almond Milk in 1 Easy Step

                                    Make your own homemade almond milk in 1 easy step using Chufamix. No more cleaning of a separate blender and nut milk bag. Make this delicious natural lactose free almond milk in 1 step with no mess, in less than 5 minute with nut pulp that is ready to use in other recipes.

                                     

                                    Chufamix Creamy Almond Milk Recipe

                                     

                                    Ingredients:

                                     

                                    1 ½ (200 g) cups raw organic almonds soaked overnight

                                    1 Litre filtered water

                                    2 organic medjool dates (optional)

                                    Other flavourings eg vanilla, orange peel, raw cacao according to your taste

                                     

                                     

                                    Method:

                                     

                                    Rinse and strain soaked almonds in filtered water and place in Chufamix sieve container

                                     

                                    Fill Chufamix jar with water and place the sieve into the jar

                                     

                                    Use a hand blender and GENTLY blend the nuts . As the nuts are pulverized the blender will sink a little deeper into the container. You will immediately see the almond milk come through the sieve into the container.

                                     

                                    Blend till the nuts are pulverized to consistency you require

                                     

                                    Lift sieve and use the Chufamix mortar to press out a little more milk from the pulverized nuts.

                                     

                                    Use a rubber spatula to loosen the almond nut pulp from the sides of the sieve and use the pulp immediately to make almond pulp hummus or dry in the oven to use in other recipes like banana chia seed cupcake

                                     

                                    Enjoy the taste of natural lactose free almond milk on its own or use to soak chia seeds, soak birscher muesli.

                                    Lactose free Almond Chai Latte with fresh, DIY home made almond milk.. brewed the old fashion way, using warming spices to nourish the mind body and soul

                                    Almond Milk and Spicy Almond Milk Chai Latte Recipe

                                    A delicious, spicy lactose free chai latte recipe using home made almond milk made easily in a Chufamix - no nut milk bags to clean, and pulp comes out easily from the stainless steel sieve. 

                                     

                                    Easy, No Mess DIY Almond milk

                                     

                                    1 cup raw organic almonds, soaked overnight

                                    3 cups water

                                    1 organic medjool date (optional)

                                     

                                    Instructions:

                                    • Rinse soaked almonds and place in Chufamix sieve.
                                    • Fill Chufamix container with 3 cups water
                                    • Blend gently for 2-3 mins
                                    • Use mortar to press every last drop of creamy almond milk into container - easy, no mess!
                                    • Use pulp for Hummus, or dry gently to make healthy gluten free lactose free cakes and cookies                                                                                                   

                                       

                                      Maizan’s Spicy Almond Milk Chai

                                       

                                      1 cup almond milk as above recipe

                                      1 ½ cups filtered water

                                      3 whole cardamom pods

                                      6 cloves

                                      2 cm fresh ginger , grated

                                      1 Tbsp strong black tea

                                       

                                      Instructions:

                                       

                                                                               Dairy free, lactose free, vegetable milk recipes - Chufamix              

                                      • Heat water, spices and ginger in a pot on medium heat for about 5 mins
                                      • Turn down heat to very very low and add 1 Tabsp strong black tea leaves
                                      • Cover and leave for 3 mins to steep over very very low heat – you want this warm but NOT boiling!
                                      • Add almond milk, cover and leave for 3 mins on low heat as well.


                                                                                 Dairy free, lactose free, vegetable milk recipes - Chufamix
                                      • Pour and….
                                      • Enjoy with your loved one or keep it all for yourself!!!
                                      • Makes 2 large cups gingery Chai tea.
                                                                                    Dairy free, lactose free, vegetable milk recipes - Chufamix
                                        Home made Soy Milk can be healthy, tasty and full of goodness. Good for vegans and those intolerant to dairy. Good protein source.

                                        Home Made Soya Milk - non-GMO, lactose free, high protein

                                        An delicious, mess free, easy way to make healthy, non-GMO, organic soy milk at home using Chufamix - lactose free , high in protein and this home made soy milk can be used for tofu to drink on its own.

                                                                                 

                                        Ingredients:

                                         

                                        1 Cup Organic Soya Beans – non GMO (no pesticides, herbicides or any nasties, please)

                                        2-3 cups water for soaking overnight – change water as often as needed

                                        2 L (or 8 cups) Filtered water for blending in a Chufamix

                                        A pinch of organic Celtic Salt (if you wish to keep it in fridge for 3-4 days)

                                         

                                        Instructions:

                                         

                                        1. Soak 1 Cup organic beans in filtered water in a glass bowl, place in fridge overnight.
                                                                                                     Dairy free, lactose free, vegetable milk recipes - Chufamix
                                        2. Next day, rinse soaked beans thoroughly.
                                        3. Use hand blender and Chufamix to macerate half the quantity of soaked soya beans in 4 cups filtered water (approx 1 L) for about 2 mins

                                                                                               Dairy free, lactose free, vegetable milk recipes - Chufamix
                                        4. Use mortar to press out milk in the sieve and notice the fine pulp left behind – great for Korean/Japanese pancakes later or a crumble topping (more on that another day!)
                                                5. Pour out first batch of soya milk into a pot 

                                                                                       Dairy free, lactose free, vegetable milk recipes - Chufamix


                                        6. Repeat (3 – 5) on second half of soaked soya beans and pour out milk into same pot so you will have approximately 2 L beautiful, a little frothy, light yellow creamy ‘raw’ soya milk. It will taste rather ‘beany’


                                        7. Place pot on stove and boil GENTLY. I never believe in ‘shocking’ food on high heat.


                                        8. Stir gently with lots of love. Taste after 5 mins. The ‘beany’ taste would have softened.


                                        9. After 15 min, the milk is completely palatable especially if you intend to add raw sugar or other sweetening agents.

                                        10. After 20 min, you will have the creamiest, neutral tasting soymilk good enough to drink on its own. This is what I love drinking when I feel like a glass of warm soymilk to perk me up when I am busy.
                                                                                          Dairy free, lactose free, vegetable milk recipes - Chufamix
                                        11. Use a pinch of Celtic salt to keep it longer in the fridge if you want but I love the milk as is and have made custard, clafoutis, curries with this milk so – ENJOY with your own creations! Ommmmm

                                        Vegetable milk is a general term for any milk-like product that is derived from a vegetable or more broadly, a plant source. Any right combination of fruits, vegetables, nuts, seeds can be turned into 'milk' using Chufamix to give you maximum benefits.

                                         

                                        Lemongrass and Ginger 'milk'

                                        Today, I decided to try out some vegetable ‘milk’ in my Chufamix with ginger and lemongrass. The maceration of the two vegetables (herbs) in the Chufamix container using a hand blender releases the phytonutrients, fragrance and oils pretty quickly and created a creamy milk like texture rather than a normal ‘tea’. I thought this drink would be a great antidote to the excesses of my holiday in Malaysia and highly alkalising in nature.

                                         Click here to view the recipe for Lemongrass and Ginger Vegetable Milk

                                        Make your own Vegetable Milks? Try making your own almond milk, cashew milk, cereal milk, oat milk and vegetable or flower juices. Vegetable milks can now be made easily with Chufamix with no bags or messy cloths.

                                        Make your own Vegetable Milks with Chufamix

                                        Make your own lactose free, dairy nut milk, seed milk, cereal milk and vegetable milk in less than 5 min. Learn to use the pulp in many delicious lactose free recipes as well as tips and tricks to make these lactose free recipes work for your palate!

                                        To enjoy this recipe collection from all over the world, click on the link below..

                                        Delicious lactose free recipes with Chufamix

                                        A healthy lactose free recipe for Chia Pudding with Mixed Berry Compote and Almond Pulp Crumble topping. All the benefits of antioxidants, healthy fats and high protein suitable for vegetarians, vegans and those who are lactose intolerant and dairy free. 

                                        Lactose Free Milk Recipe -Chia Pudding with Almond Pulp Crumble

                                         Dairy free, lactose free, vegetable milk recipes - Chufamix

                                        A Chia Pudding Lactose Free Milk Recipe which uses almond milk and almond pulp crumble topping, flavoured with antioxidant packed berry compote. A gluten free, lactose free treat that uses organic maple syrup as a sweetener 

                                         

                                        If you would like to download this recipe as a pdf document please CLICK HERE

                                        1. Almond Milk

                                        1 cup almonds (soaked overnight)
                                        750 Ml filtered water

                                        1 medjool date (remove seed)
                                        Make almond milk in Chufamix – takes 3 mins to produce a beautiful creamy consistency

                                        2. Chia Seed Pudding

                                        ¼ cup chia seeds
                                        1 cup almond milk (above)

                                        Put chia seeds into glass container
                                        Pour the almond milk onto chia seeds and keep stirring till all chia seeds are mixed well – ensuring you do not get clumps of chia seeds.
                                        Leave for at least 30 min – this will give you a gel like mixture with chia seeds still a little grainy.
                                        Add more almond milk if you like a runnier mixture. Or you can add more almond milk just before you assemble the pudding to get the right consistency
                                        You can consume immediately or keep in fridge for about 3 days

                                         

                                         

                                        3. Mixed Berry Compote

                                        4 cups of frozen berries of your choice
                                        3 tabsp maple syrup/honey/agave nectar
                                        A little lemon juice (optional)


                                        Place frozen berries into a pan and simmer slowly till warmed – about 30 mins
                                        Leave to cool
                                        Add 3 Tabsp sweetener of choice or more if kids prefer a little sweeter
                                        Add 1-2 Tabsp lemon juice if needed (this helps keep it longer in fridge)
                                        Its ready for use either straight away or lasts up to a week in glass jar in the fridge.

                                         

                                         

                                        4. Almond Pulp Crumble Topping
                                        1 cup almond pulp (dried in oven at 150C for about 20 min)- if you do not carry out this step the crumble topping will be too wet!
                                        ½ cup quinoa flakes
                                        2 Tabsp Maple syrup or raw coconut sugar
                                        2 Tabsp virgin coconut oil 
                                        Mix all above till it forms a nice mixture – taste to your liking then place on a baking tray to bake slowly at 150C for about 15 – 20 min or brown and crispy.
                                        This keeps well in a glass jar in the fridge for up to a week.

                                         

                                        To Assemble Chia Pudding:
                                        Put 2-3 Tabsp into a glass , bowl, or recycled jam jars (they look cool in these jam jars).
                                        Put 1-2 Tabsp of fruit compote on top and let juices run for colour
                                        Top with gluten free almond crumble topping.
                                        Serves 4-6 depending on size of portions served

                                        There is so much you can do to stay healthy! We have put together a full list of recipes with their benefits. New recipes will be added regularly so check back or sigh up for us to send you new info as it comes out.

                                        Welcome to ChufaMix recipes

                                        There is so much you can do to stay healthy! We have put together a full list of recipes with their benefits. New recipes will be added regularly so check back or sigh up for us to send you new info as it comes out.

                                        Our collection of recipes will be varied, using the milks and pulp produced using Chufamix Veggie Milk Maker to produce savoury as well as sweet delicacies. Being an advocate of gluten free, white sugar free, lactose free food, we aim to produce wholesome recipes for the whole family.

                                        Raw food enthusiasts will be delighted to learn that many of our recipes will also take into account producing delicious raw desserts which will tempt the palate. 

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