1 L (about a quart) of Soy Milk (plain, unsweetened, no ingredients except soy beans and water)
4 TBSP Apple Cider Vinegar
Directions:
Pour the milk into a pot and cook on low-med heat until it is hot and steaming but do not let it boil. Remove from heat, add vinegar and leave it alone to cool completely. I left it for 4 hours. You want the milk to curdle and form some solid structure while it is cooling
When it is completely cooled down and now a chunky mixture, put it into a strainer lined with a cheese cloth and let the liquid drain out into a bowl underneath it. We let is sit overnight in the fridge.
After the liquid has drained, put the solid mixture in a bowl, mix in flavors and serve.
This recipe makes 13 servings for the macros shown
1–2 tablespoons unsweetened shredded coconut (for creaminess, but may substitute lower fat 1 T hemp seeds, or 2 T cooked white rice)
1 pitted date (if you allow whole-fruit sweetness)
🔧 Instructions Soak (optional): For a smoother milk, soak the oats in water for 15–30 minutes, then rinse well. (This helps reduce slime.)
Blend: Add oats and 4 cups of cold filtered water to a blender. Blend for no more than 30 seconds — overblending can make it gummy.
Strain: Pour through a fine nut milk bag, cheesecloth, or very fine mesh strainer into a large bowl or jug. (You can also use a clean kitchen towel or a French press to separate liquid from pulp.)
Store: Transfer to a sealed jar or bottle. Refrigerate for up to 4–5 days. Shake well before each use (it naturally separates).
♻️ Bonus: Use the Pulp Don’t toss it! Add the leftover oat pulp to:
Blend all (except parsley) in a blender or processor, until smooth. Add extra plant milk, a little at a time, to thin if necessary. Add parsley and stir through. Refrigerate. It thickens and develops flavor as it chills. Add more plant milk for your preferred consistency. Season further to your taste. Keeps 5-6 days.
1 fresh apple, peeled and diced or sauced 1–2 tsp maple syrup (to taste) ¼ tsp ground cinnamon ¼ tsp vanilla extract
Egg-Free Wash
1 cup chickpea flour or graham flour (or 1 cup rolled oats, blender-blitzed into flour) ½–¾ cup water (adjust for consistency) 1 tsp maple syrup 1 pinch salt
For Assembly
2 large round rice paper sheets Parchment paper (for lining the air fryer basket)
Instructions
Prepare the Filling:
In a small bowl, combine the apple, maple syrup, cinnamon, and vanilla. Mix until evenly coated. Set aside.
Make the Egg-Free Wash:
In a separate bowl, whisk together the chickpea (or graham, or oat) flour, water, maple syrup, and salt. The mixture should be thin enough to coat the rice paper smoothly—similar to a light batter. Add more water if necessary. Pour into a shallow round dish.
Prepare the Rice Paper:
Working one at a time, dip each rice paper sheet into the egg-free wash, coating both sides.
Lay one sheet flat, then stack the second on top for extra sturdiness.
Assemble the Turnover:
Spoon the apple mixture into the center of the stacked rice papers, forming a small mound.
Fold the rice paper edges up and over the filling to form a square packet. Press gently to seal.
Air Fry:
Line the air fryer basket with parchment paper.
Place the turnover seam-side down.
Air fry at 375°F (190°C) for 8–10 minutes, or until golden brown and crisp.
High-speed blender (such as a Vitamix or Blendtec)
Fine mesh sieve or strainer
Airtight container for storage
Instructions:
Ensure everything is dry. For the best results, make sure both your chickpeas and the inside of your blender jar are completely dry before you begin. Any moisture can cause the flour to clump.
Add chickpeas. Pour the dried chickpeas into your high-speed blender. A good ratio is 1 cup of dried chickpeas, which will yield approximately 1 1/2 cups of flour. You can blend larger batches at once with a powerful blender.
Blend the chickpeas. Secure the lid and start blending. Begin on a low speed, then gradually increase to the highest setting. Blend for about 1 to 2 minutes, until the chickpeas are finely ground. The initial grinding can be very loud, but the noise will subside as the legumes break down.
Sift the flour. Pour the ground chickpeas into a fine mesh sieve placed over a large bowl. Sift the powder to separate the fine flour from any larger, unground pieces.
Re-blend coarse pieces. Put any leftover coarse pieces back into the blender and blend again. This ensures you get the maximum amount of fine flour from your batch of chickpeas.
Store the flour. Store your fresh chickpea flour in an airtight container. It can be kept in a cool, dark pantry for several weeks or in the refrigerator or freezer for longer storage.
Tips for success
For the finest flour: Some home-blended chickpea flour may be coarser than store-bought varieties, with a texture similar to cornmeal. Sifting and re-blending is the key to achieving the finest possible texture.
Use smaller batches for less powerful blenders: If you don’t have a high-speed blender, you can use a regular blender, food processor, or even a coffee grinder. Work in small batches (about 1/4 cup at a time) for the best results and to avoid overtaxing your appliance.
Roasting for flavor (optional): For a nuttier flavor, you can lightly toast the chickpeas on a baking sheet before blending. Let them cool completely before grinding.
2 cans Sweet Corn, no salt added (15oz ) OR…16 oz bag Frozen Corn ((thawed)) 1-2 Tbs Water 1 Tbs Lemon Juice ½ tsp Salt ¼ tsp Garlic Powder OR..1-2 cloves Freshly Minced Garlic ((for garlic butter))
Instructions * Drain liquid from cans of corn and add the drained corn directly to your blender. If using frozen, add the thawed bag of corn instead. * Add remaining ingredients and blend until smooth and creamy. If using frozen you may need to add an additional tablespoon of water. * For more of a ‘garlic butter’ taste, add 1-2 cloves of freshly minced garlic instead of the powder. * Scrape into pan and simmer on low heat until slightly thickened.
For cornmeal recipe (instead of whole corn) try THIS.