Happy 2017!!! Homemade Coconut Mylk and Almond Bread

2017

Where Did The Time Go??

Wow – has this year flown by quickly!  My goal to write more often and share more info fell by the wayside to life getting in the way.  Things happen . . . life goes on . . . all is good . . .

I am thrilled to be able to share with you that I am back at school and when I graduate in a year, I will be a Certified Health Coach!  After spending 3 years looking for the best school for me, I have enrolled in The Institute for Integrated Nutrition!  This has been the BEST decision I have ever made for myself!  I am learning so much – more than I could ever have imagined and I’m LOVING every minute of it!  If anyone has ever thought about becoming a health coach – definitely check out IIN and tell them Michele sent you!

Anyway, as I continue my journey into wellness, I found that I was adding more cooked foods, more grains, more legumes and beans back into my diet.  I found that I was hungry if I just ate salads for lunch and snacked on nuts, seeds and fruit. By the time I got home from work – I was ravenous.  I started to incorporate Ezekiel Breads and english muffins into my diet for a more well-rounded diet.  But that wasn’t working.  I was getting major heartburn and headaches!  But I kept trying.

And Then It Hit Me!  hit-over-the-head

I remembered that I don’t tolerate grains well – even if they are sprouted!  So why was I trying to incorporate them into my diet!  I needed to get back into the kitchen and start baking again for a gluten-free diet.

I went to my favorite go-to gluten-free website Elana’s Pantry and found a bread recipe that I had all the ingredients for and whipped one up.  I am so happy to say that it came out delicious!  Below is the recipe:

elanas-pantry-almond-bread

Ingredients
Instructions
  1. In a large bowl, combine almond flour, salt, and baking soda
  2. In a medium bowl, whisk the eggs, then add honey, and vinegar
  3. Stir wet ingredients into dry
  4. Scoop batter into a well greased 7.5 x 3.5 magic line loaf pan
  5. Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
  6. Cool and serve

I eat it plain or with RAW Almond Butter (which I buy from Trader Joe’s) and RAW Honey (which I also buy from Trader Joe’s).

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

I like to have a nice cup of tea with my almond butter and honey sandwiches and in my tea I like to put coconut mylk and honey.  Here’s my recipe for making coconut mylk:coconut-milk

Coconut Mylk

2 cups organic shredded coconut (Trader Joes)

4 cups water

4 medjool dates pitted or any sweetener of your choice.  I have also used a tablespoon of RAW Honey. You can use agave, maple syrup, etc.

1 pinch sea salt

1 teaspoon Pure Vanilla Alcohol-Free Extract (Trader Joes)

Instructions:

Place all ingredients in a blender and whirl up till it’s smooth. Poor contents into a milk bag or through cheese cloth and squeeze into a large bowl or jar.  Make sure all the liquid is squeezed out and all that’s left in the bag is pulp. milk-bag* I usually will run the clear liquid through the blender a second time and run through the milk bag again to get all pulp out.  I save the coconut pulp and stick it in the freezer to use at a later date.  You can dehydrate it and put it in a blender or food processor to make coconut flour!  You can make so many delicious recipes using coconut flour!

coconut-flour

 

Pour mylk into a  Milk Jar and refrigerate up to 4 days.  It goes fast!

If you make these recipes, I truly hope that you enjoy them as much as I do!

I wish all of you a very Happy and Healthy New Years!

To 2017!  May it be a GREAT year!

As always!

Enjoy!

Michele 

 

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