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Potato Gratin

Ingredients:

Roughly 1kg potatoes, thinly sliced

500ml Boringly Good Original Almond Nulk

2 garlic cloves, crushed

3 sprigs of thyme

1 small onion (thinly sliced)

Pinch fresh nutmeg

a little oil (coconut is best)

sea salt and black pepper

Method:

  1. Preheat oven to 160c.
  2. Grease an oven dish with oil
  3. Put Nulk, garlic, onion and thyme into saucepan and warm gently until hot but not boiling. Leave to one side while you layer the potatoes.
  4. Layer half the potatoes, slightly overlapping and sprinkle each layer with a small pinch of salt and pepper
  5. Strain the Nulk and remove the stalks from the thyme.  Roughly chop the garlic, onions and thyme and spread over the potatoes. Pour over half of the Nulk.
  6. Layer the rest of the potatoes, seasoning as you go. Pour the remaining Nulk over the top.
  7. Bake 45mins to 1 hour (or until the potatoes are soft and top golden. 
 
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Creme CaraNulk

Ingredients

(makes 2)

For the Creme:

2 eggs

1 tsp vanilla extract

300ml slightly sweetened Boringly Good Almond Nulk

For the Caramel:

70g coconut sugar plus 3 tbsp water or 70ml maple syrup

oil for greasing (coconut is best)

Method:

  1. Preheat the oven to 150c and put two ramekins into the oven to warm. at the same time, put a roasting tin in the oven filled with boiling water from a kettle.
  2. To make the caramel, heat the sugar and water or syrup in a small pan and heat gently until all the granules have dissolved. Continue to heat until it turns caramel coloured. Pour into warmed ramekins immediately and set aside to cool (not in the fridge)
  3. To make the custard, mix the eggs, vanilla in a bowl until well mixed.
  4. warm the Nulk in a saucepan until just too hot to put your finger in, then pour onto the egg mix whisking well.
  5. grease the ramekins above the caramel before pouring the custard mix in. 
  6. place the ramekins in water in the oven and bake for 20-30 mins until just set.
  7. allow to cool overnight to allow the caramel to soak into the custard. turn out to serve. enjoy! 
 
Superfood Pancakes

Rainbow superfoods pancakes

(Gluten-free, dairy-free)

Ingredients

(makes about 6)

110g gluten free flour mix (we used equal corn, tapioca and sorghum but you can use any mix - your own or bought)

200ml Boringly Good Almond Nulk

75ml water (or 275ml total of a less creamy dairy free milk)

2 eggs

1tsp gluten-free baking powder

1tsp psyllium husk (optional)

1tsp ground flax seed (optional) 

Pinch of salt

Method: 

Mix all the dry ingredients then whisk in the eggs followed by the Nulk and water. 

To make a superfood rainbow, put about 1/6th of the recipe in a cup and add 1 tsp of one of the following:

freeze dried blueberry powder (or blend a handful of blueberries), fresh or freeze dried raspberry pieces, turmeric, Freeze dried beetroot powder, spirulina or spinach powder, freeze dried strawberry powder (or a couple of fresh strawberries)

....Or anything else you can think of! We'd love to hear your superfood inspirations!  

Fry in a frying pan with a little coconut oil. 

Yummy with maple syrup and dried or fresh fruit!