Oat Milk & Cookies

by Liz Child

We LOVE oat milk, do you? So creamy and delicious and incredibly good for both you and the planet. For teas and coffees we definitely recommend a store bought option which doesn’t curdle or separate. But for all your other oat milk needs, smoothies, béchamel, cereal, porridge or a simple glass of milk, we recommend making your own to save on packaging and money. Oat milk is fairly straightforward to make yourself at home. But if you over-process it, it can come out a little slimy, and if you strain it through a nut-milk bag, can come out a little thin and watery. The best (and easiest) way we’ve found to separate the milk from the oat purée is straining it through your finest mesh sieve then letting any extra solids settle for a few minutes before pouring the top off into a clean bottle. If you have a loosely woven tea towel then you could try use that too, but the sieve method is so quick, easy and mess-free. Now don’t waste those leftover oat solids! Add to bread dough, smoothies or your bowl of oats, or make these zero waste oatmeal cookies, they are divine!

Liz x

Ingredients

For the milk:

  • 100g oats
  • 1 pitted date (or a tsp of sugar or maple syrup)
  • a pinch of salt
  • 800ml ice-cold water

For the cookies:

  • 100g oat purée left from making oat milk
  • 100g melted dairy free butter or coconut oil
  • 100g brown/white sugar mix
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 100g flour
  • 150g porridge oats
  • handful of raisins (or chocolate chips)

Method

  1. Turn your oven on to 175C and line a large baking sheet with baking parchment. Gather your ingredients.
  2. Make the milk by adding the ingredients to a strong blender and blending for just 40 seconds on high. If you over-blend, your milk can come out a little slimy. Now separate the milk from the solids by pouring it through a fine mesh sieve into a jug. Do not press or squeeze the milk through or it can become gritty/slimy. Let the milk settle in the jug for a few minutes then carefully pour the top into a clean bottle to store in the fridge (use within 5 days*). Leave any extra sediment in the bottom of the jug. Now tip the oat purée into the jug along with the sediment and you should be left with around 100g of purée. Perfect for making cookies (you can make the cookie dough in the jug).
  3. Melt the butter or coconut oil and stir it into the oat puree. Add the sugar and stir into a smooth batter. Then add the salt, cinnamon, baking soda and powder and vanilla, then stir again until smooth. Add the flour and stir until just incorporated. Lastly add the raisins and oats and stir until you are left with a sticky cookie dough.
  4. Spoon the dough onto the baking sheet you prepared earlier (makes 12-14 cookies) and bake until golden. Around 15 minutes but keep an eye on them as ovens vary. Allow to cool then enjoy with a cold glass of oat milk.

*NOTE – it is normal for oat milk to separate in the fridge. Always shake well before serving.

Beetroot, Potato & Horseradish Gratin

by Liz Child

One of the best comfort foods on Earth is a creamy potato gratin dauphinoise. Thin slices of potato baked with garlic, nutmeg and cream is pretty much unbeatable. But we often mix the potato with other root veg or squashes, depending on what’s in season. (French people look away now!) Here’s one of our favourite variations with beautiful beetroots and fiery horseradish. Do you make variations of dauphinoise? What’s your best combo?

So what do you eat gratin with? It’s traditionally a side dish to go with meat and we often have a gratin in place of roast potatoes as part of our Sunday dinner. But it’s special enough to be the main event and we often just pair it with some simple steamed greens and a hearty lentil salad. Rich, soft and creamy meets fresh, crunchy and tangy!

Liz x

Ingredients (serves 4-6)

I have deliberately put approximations here as a gratin is a very fluid thing and the amounts depend on the texture of the vegetables as they cook, the size and depth of your roasting dish etc. Making a gratin is very forgiving too so just go by eye with amounts. You want to make enough to fill a medium roasting dish, the vegetables will shrink as they cook.

  • potatoes – approx 5 medium sized, scrubbed
  • beetroot – approx 5 medium-large, peeled
  • olive oil – approx 6 tbsp
  • garlic – 2 cloves, peeled
  • salt and pepper – to taste (I used 2 tsp salt and 1 tsp pepper)
  • oat milk – approx 250ml
  • nutritional yeast – approx 6 tbsp
  • fresh grated horseradish (or horseradish sauce) – to taste, I used about 4 tbsp fresh grated

Method

  1. Pre heat the oven to 180C. Find a deep, medium roasting dish and some tin foil (or a casserole dish with a lid).
  2. Thinly slice your potatoes and beetroots using a food processor, mandolin or a large, sharp knife. Try and keep the slices an even thickness, ideally around 3-4 mm thick. Put the slices in two separate bowls or mix them up in a large bowl, depending on if you would like to make layers or not.
  3. Divide the oil and seasoning between the bowls, then using a fine grater, grate the garlic over the vegetables too. Using your hands, mix the oil and seasoning evenly throughout the sliced vegetables.
  4. Layer the vegetables as you like. Mixed up or in neat layers, whatever you fancy! If you want separate colours, start with the beetroot then top with the potatoes. If the beetroot goes on top then all the colour will seep into the potatoes as they cook, which is fine too of course. Cover the dish with tin foil or a lid and place in the oven to bake until soft throughout. This usually takes about an hour and a half depending on the size and depth of your dish. Insert a small knife or skewer to test if the veg are done, there should be no resistance.
  5. Meanwhile mix the oat milk, nutritional yeast (this will enrich the milk and give it a savoury, creamy flavour) and grated horseradish. Horseradish looses it’s potency a fair bit as it cooks so it’s better to add it at this stage rather than at the beginning.
  6. When the vegetables are soft remove the lid/foil and pour over the milky mixture. You want to be careful here not to cover the vegetables, the liquid should stay below the top layer, otherwise your gratin will be a bit loose and not stick together nicely. Return to the oven without the lid and bake for another 15 minutes or until the gratin is hot through and starting to brown on top.
  7. Remove from the oven and let it sit for 5 minutes or so to set. Then slice or serve in scoops and enjoy!

Ultimate Green Smoothie

by Liz Child

Green smoothies are not a punishment! Mine is sweet, creamy and deliciously refreshing! Give it a try, it’s full of goodness!

🌱SPINACH is high in iron, calcium and vitamins C and K.

💪TAHINI is a great source of healthy fats, protein, B vitamins and vitamin E.

🍌BANANAS are an excellent source of potassium, B6 and energy-giving carbohydrates. They’re also a brilliant prebiotic with a high fibre content.

🌴DATES are a natural sweetener, high in fibre, antioxidants and minerals.

🌾OAT MILK is environmentally friendly, high in fibre and deliciously creamy.

Add the certified organic ingredients to your next order here. We deliver to every address in Ireland and Northern Ireland.

Liz x

Ingredients

  • spinach or kale – rinsed, one large handful per person
  • banana – half of one per person (chopped and frozen for an extra creamy texture)
  • dates – pitted, 1 or 2 per person for added sweetness
  • tahini – 1 heaped tsp per person
  • oat milk (or any milk you like) – 1/2 a glass per person
  • optional ice – especially good if your banana is not frozen
watch the easy method here or read on below

Method

Add all the ingredients to a strong blender and blend until smooth.

Pour into glasses and drink immediately.

TOP TIPS: *If you don’t have frozen banana, add a couple of ice cubes per person to the blender too for a chilled smoothie. *If your blender is not very strong, soak the dates before blending to help them break down faster.

Hot Cross Buns

by Liz Child

How is it the Easter holidays already? The kids have only just been back at school for a few moments! Well here we are and what is Easter without toasted sticky, spiced, fruity buns slathered in lots of butter? Here’s my plant based recipe. Sure it takes a while to make, but most of that time is just waiting for the dough to rise. These will keep you and the kids busy for a least one day over the Easter holidays anyway. Liz x

Ingredients (makes 12 buns)

  • 120g sultanas
  • 1 orange
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • 300ml milk (I use oat milk)
  • 50g butter (I use a dairy free butter)
  • 500g strong white bread flour (plus about 60g extra for making the paste for the crosses)
  • 70g caster sugar
  • 7g yeast
  • 1/2 tsp salt
  • 2 tbsp brown sugar mixed into a syrup with a little water (or maple syrup) for glazing

Method

Measure out the sultanas and spices into a small bowl. Add the zest and juice of the orange. If your orange is very large, just use half the juice. Mix well and allow the sultanas to soak up the orange juice and spices.

Measure the milk and butter into a small pan and gently heat it to melt the butter. Allow it to cool to a touchable temperature while you measure out the flour, sugar, salt and yeast into a large mixing bowl. Mix the dry ingredients well then pour in the warm milk and butter and mix with your hand into a rough, sticky dough.

Tip the dough onto a clean work surface then knead well for about 5 minutes until you have a smooth, stretchy ball of dough. Don’t be tempted to add more flour, just keep kneading until it all comes together. Then pop the dough back in the mixing bowl, cover it with a clean tea towel and allow it to rise and double in size. This should take about an hour in a warm place.

When the dough has doubled in size, stretch it out onto a clean work surface and spread over all of the juicy, spicy sultana mixture. Then roll it up and give the dough an extra knead to incorporate the ingredients. Put the dough back in the bowl to rise again for another hour or so in a warm spot.

Once the dough has doubled in size again, take it out and divide it in 12 equal pieces. Roll the pieces into neat balls and put them on a lined baking sheets. I space mine out onto two sheets because my oven doesn’t bake evenly so I like to give them room for the hot air to circulate. If your oven is good you can place them together on one large baking sheet, just leave a couple of cm between each one to allow them space to rise. Cover them with the tea towel and allow them to rise for about 45 minutes.

Once the buns have risen, mix about 60g of flour with just enough water to make a paste (aim for the texture of toothpaste). Then spoon the paste into a piping bag and pipe crosses over the buns. You could do other designs too if you like? Signs of spring like eggs, flowers, bunnies or lambs… Then put the buns into a preheated oven at 200C (fan) for 15 to 20 minutes until the buns are golden brown.

*If the buns are looking a bit dry, spray them with a little water just before they go in the oven. Most of the rise will happen in the oven now so you don’t want them to form a crust before having a chance to rise and get fluffy inside.

When the buns are cooked, removed them from the oven and brush them with syrup while they are still hot. I simply mix a couple of tbsps of brown sugar with enough boiling water to make a syrup. You could use maple syrup or warmed, sieved apricot jam instead. Then allow them to cool before eating. They are fantastic still warm and fresh from the oven or if you are eating them the next day they are great toasted. Happy Easter!