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Cooking with Alternative Milks

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    No matter your food requirements, you can now find the perfect milk (dairy and non-dairy) to suit your needs. Many alternative milks are available, including soy, almond, oat, rice and coconut milk. The good news is that most of these milks are pretty much interchangeable with a few minor differences.

    Oat and soy milks works great when baking as the taste isn't overly strong. Coconut milk works wondefully for smoothies and ice creams, giving dishes a creamy texture. Almond milk has a stronger taste and is wonderful for adding a nuttier flavour to your meals.

    Pureharvest were kind enough to send us a few samples of their milks, and the team at Kambrook had fun creating a range of fun recipes in our appliances, which we're sharing with you below.

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    Almond Milk and Coconut Ice Cream (using the Soft Scoops Ice Cream Maker)

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    INGREDIENTS

    • 80ml pure cream
    • 90ml almond milk
    • 50ml sweetened condensed milk
    • 1/2 cup mango pieces (fresh or frozen)

    DIRECTIONS

    1. In a jug, whisk to combine the cream and milks.
    2. Pour into the frozen Little Chefs Soft Scoops Ice Cream Maker ice cream bowl and lock the lid into place.
    3. Press ON and allow to chill for 7 minutes.
    4. Add the mango and allow to stir to combine.
    5. Turn the ice cream maker OFF and allow to stand for 2 minutes.
    6. Serve immediately or transfer into a freezer safe air tight container and store in the freezer for up to a week

     

    Avocado Ice Cream (using the Soft Scoops Ice Cream Maker)

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    INGREDIENTS

    • 80ml pure cream
    • 90ml soy milk
    • 50ml sweetened condensed milk
    • 1 avocado, mashed

    DIRECTIONS

    1. In a jug, whisk to combine the cream, milks and avocado.
    2. Pour into the frozen Little Chefs Soft Scoops Ice Cream Maker ice cream bowl and lock the lid into place.
    3. Press ON and allow to chill for 7 minutes.
    4. Turn the ice cream maker OFF and allow to stand for 2 minutes.
    5. Serve immediately or transfer into a freezer safe air tight container and store in the freezer for up to a week

     

    Chocolate Brioche with Almond Milk (using the Turbo Convection Oven)

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    INGREDIENTS

    • 350g flour
    • 50g butter or margarine
    • 50g sugar
    • 200ml almond milk
    • 1 egg yolk
    • 1 pack dry yeast
    • 1 tsp salt
    • Filling (optional): chocolate or jam

    DIRECTIONS

    1. Heat the milk in the microwave until it is lukewarm and mix the yeast in (careful the milk is not too hot or it will kill the yeast).
    2. Melt the butter in the microwave and add the sugar. Mix with the milk mixture.
    3. Pour the flour in a bowl and add liquids, Mix with a fork at first and then with your hands.
    4. Add the salt (by rolling the dough onto it. Careful not to let the yeast and salt directly touch or it will also kill the yeast)
    5. Knead for about 5 minutes, letting air in. Cover with a clean cloth and let it rise for 30 minutes (I put mine in the turned off oven to make sure there is no breeze)
    6. Line a baking or grill tray.
    7. Make brioche shaped buns, press in the middle, add filling and seal (make sure it is properly closed and the filling won’t ooze out).  
    8. Let them rise again for 30 minutes (covered with a cloth)
    9. Set Turbo Convection Oven at 180 degrees. Brush the brioches with the egg yolk. Cook for 15 minutes or until golden brown.

    Rice Milk Rice Pudding (using the pressure cooker)

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    INGREDIENTS

    • 200g rice
    • 750ml oat milk
    • Rice syrup

    DIRECTIONS

    • Rinse the rice in cold water to remove any starch.
    • Place the drained rice into the pressure cooker with the milk.
    • Securely place and seal the lid onto the pressure cooker. Select the WHITE RICE setting, and press the START / CANCEL button. Allow to cook.
    • Release the pressure from the pressure cooker by turning the the pressure release valve to the right.
    • Pour the rice mixture into smaller containers, and add a drizzle of rice syrup on top to sweeten.

    Enjoy your healthy treat!

    Breakfast Blitz2Go Charger with Oat Milk (using the Blitz2Go)

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    INGREDIENTS

    • 1 cup oat milk
    • 1/2 cup blueberries
    • 10ml chia oil
    • 1 tbls wheatgerm

    DIRECTIONS

    1. Place the spinach, lemon juice, grapes, apples, watermelon, ice and coconut water into the large personal blending jug; securely seal the blade assembly inside the blending jug.
    2. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15 seconds or until smooth.
    3. Remove the blade base and secure the drinking lid on top of the cup.

     

     

    Kale and Soy Milk Super Blitz2Go Smoothie

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    INGREDIENTS

    • 400ml soy milk (chilled)
    • 1 banana
    • 2 handfuls of kale leaves
    • 1 tbs white chia seeds
    • 1 tbs honey

    DIRECTIONS

    • Place the milk, banana, kale leaves, chia seeds, and honey into the larger personal blending jug; securely seal the blade assembly inside the blending jug.
    • Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15 seconds or until smooth.
    • Remove the blade base and secure the drinking lid on top of the cup.

     

    Peanut Butter Blitz2Go Delight

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    INGREDIENTS

    • 400ml almond milk (chilled)
    • 1 banana
    • 2 tbs peanut butter
    • 2 tbs white chia seeds
    • 1 tsp cinnamon

    DIRECTIONS

    • Place the milk, banana, peanut butter, chia seeds, and cinnamon into the larger personal blending jug; securely seal the blade assembly inside the blending jug.
    • Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15 seconds or until smooth.
    • Remove the blade base and secure the drinking lid on top of the cup.

    • Kayleen Stevens 14 January 2014

      yum will have to give some of these a try thanks :)

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    Guest 12 August 2020

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