These ‘muffins’ are a staple in our house. My husband grabs them for breakfast on his way out the door, and my one-and-a-half year old daughter LOVES them (if they’re fresh she can easily polish-off 2 mini and 1 regular sized.) I’m hesitant to even call them muffins because the only thing they really have in common is the muffin tins in which they are cooked in—these are much more moist, delicious, nutritious, and gluten-free!
You’ll always see almonds soaking in a bowl at my mom’s house. Before I started making things from scratch myself, I’d go over to her house and look at the almonds soaking in a bowl, preparing themselves for their transformation to milk, and think she was such a hippie. Little did I know, that a couple years later, I’d be following in her footsteps. At the time, making almond milk seemed like such a daunting process, and I was even slightly intimidated by it. Turns out, it’s actually one of the easiest things to start making and stop buying.
Officially my first blog post! I’ve chosen to share my coconut milk recipe first because I use it in so much of my cooking and other recipes. In my home, we don’t drink milk unless it’s fermented (*yogurt*), so I use coconut milk as a substitute in my baking, coffee, cereal, soups and sauces. The best part is is that it’s always on-hand because I keep a big of shredded coconut in my pantry. Try this recipe below and then feel free to play around with the coconut to water ratio–this is just what I liked.