Golden Milk Flatbread With Coconut Milk Turmeric Vegan Dairy Free Recipes
TURMERIC GOLDEN MILK RECIPE
Learn how to make Turmeric Golden Milk: Made with turmeric, cinnamon, ginger, black pepper, coconut oil, and almond milk, this is an easy Ayurvedic drink recipe that offers a lieu of healing properties. Whether you are trying to reduce inflammation, get some relief from a terrible cough, or get some glow on your skin, this soothing drink is guaranteed to offer you the comfort you need.
Provided by Aysegul Sanford
Categories Drink
Time 10m
Number Of Ingredients 7
Steps:
- Place milk, cinnamon stick, turmeric, ginger, coconut oil, and black pepper in a small saucepan.
- Cook, stirring frequently, until warm but not boiling.
- Give it a taste and add in your sweetener.
- If you used fresh turmeric and ginger, strain it to your cups. If not, divide it in two mugs.
- If preferred, sprinkle with ground cinnamon. Serve.
Nutrition Facts : Calories 147 kcal, Sugar 6 g, Sodium 409 mg, Fat 11 g, SaturatedFat 6 g, Carbohydrate 12 g, Fiber 2 g, Protein 2 g, ServingSize 1 serving
GOLDEN MILK (TURMERIC MILK)
Golden Milk (Turmeric Milk) is chock-full of antioxidant and anti-inflammatory compounds. It's a healthy recipe and great beverage for those with autoimmune conditions and it's a warming, relaxing drink to enjoy before bed. Watch the video above!
Provided by Lisa Bryan
Categories Drinks
Time 15m
Number Of Ingredients 10
Steps:
- Add all ingredients to a pot over medium heat and bring to a simmer. Simmer for 10 minutes to let the flavors meld.
- Pour into a cup and enjoy.
Nutrition Facts : ServingSize 1 cup, Calories 96 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Sodium 326 mg, Fiber 1 g, Sugar 6 g
GOLDEN MILK FLATBREAD WITH COCONUT MILK & TURMERIC | VEGAN & DAIRY-FREE
An easy, vegan flatbread recipe made with coconut milk, turmeric and warming spices! Soft and tender with just a hint of coconut flavour and every bit as comforting as a cup of golden milk {turmeric latte}. The perfect loaf of bread alongside an Indian curry, or served with jam for brunch and breakfast!
Provided by Kiki Johnson
Categories bread Breakfast brunch Side Dish
Time 24m
Number Of Ingredients 15
Steps:
- In a small pot, heat coconut milk, coconut oil, syrup and all the spices until warm to the touch. Do not boil. Let cool down.
- In the bowl of your stand mixer, mix flour, yeast and salt. Once the Coconut mixture is just slightly warm (about 40 to 42 C or 110 F), pour it into the bowl with the dry ingredients and knead with the hook attachment for about 10 minutes, until soft and elastic.
- Let the dough proof in a lightly oiled bowl for about 1 h. Transfer dough VERY gently to a baking sheet lined with parchment paper and gently pat dough into an oval without releasing too much of the air. Cover with cling film and let proof for 20 minutes.
- Preheat the oven to 450 F. Glaze the loaf with a mixture of soymilk or coconut milk and agave syrup or maple syrup. It gives the bread a nice glaze and keeps the sesame seeds from falling off. Use the tips of your fingers to dimple the entire top of the focaccia. Sprinkle with sesame seeds and let the loaf rest for another 20 minutes.
- Put into the oven and bake for about 9 minutes, turning once to ensure even browning. Let cool slightly and enjoy!
Nutrition Facts : Calories 120 kcal, ServingSize 1 serving
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Ratings 271Calories 158 per servingCategory Beverage
- To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // amount as original recipe is written // adjust if altering batch size).
- Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
- Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
- Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
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4.9/5 (31)Total Time 7 minsCategory DrinksCalories 128 per serving
- In a small saucepan, heat the coconut milk and coconut oil over medium heat. Whisk in the ground turmeric, ground cinnamon, ground ginger and ground black pepper. Heat until the milk is warm, whisking frequently. Do not let the milk boil.
- Slowly whisk in your sweetener of choice. I suggest starting with 1 teaspoon, and adding more as desired. You can remove from heat immediately after the coconut milk is warmed and everything is whisked in, or you can allow the spices to seep for about 10 minutes on the stovetop, if desired.
- Remove from heat and pour into a mug. This is best enjoyed immediately, before the spices fully settle on the bottom. You may also want to serve this turmeric latte with a spoon so you can give it a gentle stir before each sip.
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