Recipes Using Goat Milk
Roasted Cauliflower Fritters with Chevre
Makes 8 palm sized, thick fritters
Time: 15 mins + 5 mins frying
- 2 C Roasted Cauliflower florets (roughly chopped)
- 4 large eggs
- 1/2 C prepared GGMC Goat milk + a little extra
- 1 C flour
- 1 small log goat cheese (Chevre)
- 2 cloves crushed garlic
- 1 t ground tumeric
- Lemon zest (about 1/2 a large lemon)
- Chilli flakes (as much as you like)
- Chopped mint (as much as you like)
- Chopped parsley (as much as you like)
- Salt + Pepper to taste
- Roast cauliflower
- Whisk eggs and GGMC Milk in a bowl.
- Add flour and mix lightly.
- Add Chevre, garlic, tumeric, lemon zest, chilli flakes. Mix.
- Add mint, parsley and cauliflower. Mix again.
- If too thick and ingredients wont mix, add a little more milk
- Season with salt & pepper.
- Heat olive oil in a frypan until hot
- Fry big spoonfuls of the batter , turning to cook on both sides
- Serve with lemon wedges (and hummus if you like)
Blueberry Pie Goats Milk Smoothie
Makes 2 full glasses
Time: 5 mins frying
- 1 C frozen blueberries
- 1 frozen banana
- 1 punnet (or 1/2 C) coconut dairy free yoghurt
- 4 T rolled oats
- 1 T almond butter
- 2 t vanilla essence
- 1 t ground cinnamon
- 1 C prepared GGMC Goat Milk
- Place all ingredients into a blender
- Mix until smooth
Cajeta Casera (Goat Milk Caramel)
Makes approx 1 Cup; 12 oz
Time: 45-60 mins
- 3 t Mexican vanilla blend
- 4 C GGMC Goat Milk (premixed)
- 3/4 C sugar
- 1/2 t + 1/8 t baking soda
- 1/8 t kosher salt
- Combine all ingredients in a non stick pot and warm over a medium heat until sugar dissolves and mixture gets a foamy top.
- Turn down to simmer and continue cooking, stirring constantly. Mixture will turn from thin and milky white to a thick golden syrup after about 45-60 minutes. Keep cooking until the spatula leaves a gap in the cajeta that is open for about 1 second.
- Transfer cajeta to a glass jar and cool. Cajeta can be refrigerated for up to 3 months. Thin with milk if too thick once cooled.
Rocky Road (with Cajeta Goat Milk Caramel)
Makes 1 regular slice tin
Time: 20 mins + setting time
- 2 x 12 oz good quality semi sweet or dark chocolate (dairy free)
- 2.5 oz butter (or coconut oil)
- 4 oz graham crackers broken into pieces (use gluten free if prefer)
- 1 C sliced toasted almonds or other nuts
- 1 C mixed dried berries (cranberries, blueberries cherries)
- 3/4 C dessicated or shredded coconut
- 1/1/2 C halved marshmallows
- 1/2 C Cajeta (see GGMC recipe)
- Flaked coconut to top
- Line slice tin or baking pan with parchment paper
- Place chocolate and butter together in a microwaveable dish and heat for 45 secs. Stir and repeat until fully melted.
- Mix crackers, nuts, berries, dessicated coconut and marcshmallows in a bowl
- Pour over chocolate mixture and mix together with a spatula (or your hands!)
- Tip into the slice tin and roughly spread to fill pan to the edges
- Scrape cajeta into the dents in the top of the mixture and spread flat with spatula
- Add flaked coconut on top for decoration
- Refrigerate until cool
- Cut with a hot knife and enjoy!
Lemon Chive Quinoa Salad
Serves: 3 People
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
- 1 block silken tofu (16 ounces)
- 1/4 cup powdered goat milk
- 1 teaspoon fresly grated lemon peel
- 2 tablespoons lemon juice
- 1/3 cup chopped chives
- 3 cloves garlic, minced (about 1 teaspoon)
- 1 tablespoon rice vinegar
- salt and pepper
- 3 cups shaved or thinly sliced carrots
- 1-1/2 cups cooked quinoa (1 cup dry)
- 1 can chickpeas, drained and rinsed (15 ounces)
- 3/4 cup diced cucumber
- 3/4 cup baby arugala
- 3 tablespoons chopped basil
- Prepare the dressing: Combine silken tofu, powdered goat milk, lemon peel, lemon juice, chives, garlic, rice vinegar, and salt and pepper in blender container. Cover and blend on high 1 minute, pausing to scrape edges as needed, or until dressing is smooth and pourable.
- To make the salad in a jar: Spoon about one-third of the dressing into the bottom of a jar. Layer one-third of the carrots, cooked quinoa, chickpeas, cucumber, arugala, and basil. Repeat with additional jars until ingredients are used. To serve, turn the jar upside down onto a plate and stir if desired.
Goat Milk Brownies
Yield: 8-12 bars
Cook time: 55 minutes
Total time: 1 hour 10 minutes
- 1/2 cup whole wheat flour
- 1/2 cup powdered goat milk
- 1/2 cup cocoa powder
- 1 teaspoon instant coffee (optional)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup packed light brown sugar
- 1 cup applesauce
- 2 large eggs
- 2 tablespoons coconut oil, melted
- 4 ounces semi-sweet baker's chocolate, melted (1 bar)
- Powdered sugar (optional)
- Preheat oven to 350 degrees Fahrenheit and line an 8x8-inch baking pan with parchment paper.
- Stir together flour, powdered goat milk, cocoa powder, instant coffee (if using), salt, baking powder, and baking soda in a large bowl.
- In a separate bowl, stir together brown sugar, applesauce, and eggs. Whisk melted coconut oil and chocolate together. Stir chocolate mixture into sugar mixture. Stir into flour mixture and pour batter into the pan.
- Bake 50-55 minutes, or until outside is crispy and center is fudgy. Cool in pan on a wire rack before pulling out parchment to remove brownies from the pan. Sprinkle with powdered sugar (if desired) and cut out into squares before serving.