plant based milk

An authentic Lebanese milk pudding dessert converted to use plant based ingredients. Gluten free.

Vegan Lebanese Milk Pudding - Haytaliyeh

litre Almond milk

240 g Raw Sugar

g Cornflour

tbsp Rose water

tbsp Orange blossom water

ml Cold water

Cornflour

Dissolve cornflour in cold water by whisking, set aside

Milk

In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps

Cool

Allow to completely cool down at room temperature

Refrigerate

Once cooled, cover with glad wrap and place in the refridgerator until solid

Serve

Cut up into desire cubed sizes and serve with desired toppings.

Haytaliyeh is a solid creamy milk pudding from Tripoli, Lebanon, however some claim it to be from Aleppo. Haytaliyeh is the sister to muhalabiyeh.
🥘 INGREDIENTS
1 litre Almond milk
240 g Raw Sugar
100 g Cornstarch
1 tbsp Rose water
1 tbsp Orange blossom water
100 ml Cold water

💭RECIPE TIPS
-Putting cornflour into cold water and dissolving it will ensure there are no clumps. Whisk it thoroughly using only enough water to dissolve the cornstarch
-Serving it; as mentioned earlier you can serve it with ice-cream, fruit, nuts and a drizzle of ater (simple syrup) or maple syrup. Generally you can cut it into the desired sized cubes and put it in a bowl (I used a flat plate to illustrate how it should look)
-Use your desired glass tray, a square/rectangular one is easier (yes I used a round one) to cool haytaliyeh in (a glass tray makes it easier to cut up with a knife and a spatula to pull out the squares)
-Allow haytaliyeh to full cool down at room temperature before covering and placing in the fridge
-Allow it to fully firm up in the fridge, it should be firm enough to cut up into cubes
-Depending on your sweet tooth, you can add more or less sugar. Traditionally white sugar is used, but raw sugar is fine (the colour is slightly darker).

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Vegan Lebanese Milk Pudding • How to Make Haytaliyeh • Plant Based Folk

A simple homemade flaxseed milk recipe, packed with nutritional value and health benefits.

Homemade flaxseed milk

golden flaxseed/linseed

filtered water

Start by soaking the flaxseeds in fresh water overnight*. 

Sieve the soaked flaxseeds to remove the flaxseed gel**.

Rinse the flaxseeds well.

Add the flaxseed to a high-speed food processor/blender. Pour in the water and blend for a moment (ideally 10-20 seconds). If your blender is not very powerful, just keep on blending for a few minutes until the seeds have broken down.

Pour the milk through a sieve to collect all the pulp***

The flaxseed milk is ready. Store in a glass bottle in the fridge for 3-5 days. 

https://content.jwplatform.com/videos/0OfCwbOd.mp4

Flaxseed milk is a delicious dairy-free milk option that requires just two ingredients and comes packed with a whole list of health benefits.

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