1/2 c. unsweetened cocoa
1/2 c. hot water
1 1/4 c. maple syrup
pinch sea salt
1/2 tsp. safe vanilla extract
Combine ingredients. Bring to a boil over medium low heat, boil for 2-3 minutes. Chill.
I wanted to have yogurt in our diet because it’s healthy, yet with no dairy, and no soy, the only other choice was commercial coconut milk yogurt (which only became available in the last couple of years), and even that had ingredients that were off limits to us.
It took me about 15 trials to get this right, but I’m glad I didn’t give up. I use this in dips, salad dressings, as a sour cream substitute on baked potatoes or in beef stroganoff, in baking, and my daughter’s favorite, mixed with fruit.
I use GI Prohealth brand yogurt starter. It is labeled dairy free, however it does have a minute amount of dairy in it (measured in parts per million). My children, who are pretty sensitive, do not react to it. But it is not recommended for people with anaphylactic IgE milk allergies.
3 14-oz. cans coconut milk
3 Tbs. tapioca or sweet potato starch
2 tsp. sugar
1 tsp. corn-free vanilla extract (optional)
1/2 tsp. yogurt starter
In a heavy saucepan, heat 2 1/2 cans of the coconut milk with the sugar, and the vanilla if using. Add the tapioca or sweet potato starch to the other half a can, whisking until dissolved. When the coconut milk starts boiling, whisk in the remaining coconut milk/tapioca starch slurry. Stir until thickened. Cool to 90F. Stir in the yogurt starter. Follow yogurt incubator instructions. Incubate 12 hours. Chill.
Iodized salt has corn in it. We use either kosher salt or sea salt. One of my favorites is Esprit du Sel Grey Sea Salt, which has naturally occurring iodine in it.
Most vanilla and almond extracts have an unspecified kind of alcohol in it (grain, corn) or corn syrup or both. To be safe, we make out own.
For vanilla, place a pint of safe alcohol (Ciroc brand vodka uses grapes, unflavored rum uses cane sugar, Luksusowa vodka uses potato) and 3 slit vanilla beans in a covered glass container. Keep in a cool, dark place for at least 6 weeks, shaking once a week.
Vanillafromtahiti.com offers corn-free vanilla extract as well (at least they did when I used to purchase it).
For almond extract, place a pint of safe alcohol, 1 slit vanilla bean, and 1/2 cup of toasted almonds in a covered glass container. Keep in a cool, dark place for at least 6 weeks, shaking once a week.
I don’t use this very much, but I wanted to figure it out for fudge…
2 14-oz. cans of Coconut Milk
1/2 c. sugar
Combine and cook over low heat until it reduces in volume by half.
My son can’t have eggs. This does not work in all recipes, but in a lot of baking recipes, it does:
Combine 1 Tbs. ground flaxseed with 3 Tbs. hot water. Let stand for 10 minutes or microwave on high for 1 minute.