Instant Pot Non-Dairy Yogurt (Cashew + Coconut Options)

For those of you who also make a lot of non-dairy choices, I feel like yogurt can be a tricky one. It’s so expensive to buy non-dairy yogurts, almost impossible to find ones without added refined sugar, and to be honest, I just don’t like the taste of most of them. So for a while I just gave up on yogurt altogether. It wasn’t until I got my instant pot that I decided it would be worth a try to make my own and so I’m glad I did! It’s not that hard at all and you can make a small or big batch depending on how much you go through, and you can use different kinds of non-dairy milk to suit your needs. I have an almond sensitivity, so I make coconut and cashew yogurt. I’ll show you how I make those!

For the coconut yogurt:

1 can of full-fat coconut milk (or coconut cream works too, try both and see which consistency you like better, although some coconut creams react oddly with the water and separates from it, which you don’t want)
1/2 cup water
2 teaspoons gelatin
1 tablespoon maple syrup
1 probiotic capsule (I use this one)

Blend the can of coconut milk and water in a blender until smooth. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times, but yours may be different). Once it has boiled and the machine tells you it’s done, check the temperature and make sure it’s hit 180° (if it hasn’t you can run another “boil” cycle to heat it up more). Sprinkle in the gelatin while whisking vigorously so there are no clumps and allow the mixture to cool to about 105°. Using a digital instant read thermometer is by far the easiest way to check temps and you can use it for lots of other recipes too. You can wait 30 minutes or so for it to cool down in the instant pot chamber or you can remove the pot and place it on the counter or in some cool water to speed up the process.

Once 105° is reached, mix in the maple syrup and sprinkle the insides of the probiotic capsule (pull apart the two capsule halves) while whisking to combine. Let yogurt cook on the “yogurt” setting for 12-16 hours (some do up to 24 hours if they want tangier yogurt) and then remove the instant pot lid. The coconut yogurt will still look super watery with a thin white layer on top, so don’t think you’ve failed yet! It needs to set up in the fridge, so give it a whisk to combine again and pour it into a container to finish in the fridge for a few hours. Store in an airtight container in the fridge for up to a week. Once the yogurt has set, it’s ready to eat!

*Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

For the cashew yogurt:

1 cup raw cashews (soak overnight or for 30 minutes in hot water)
2 cups filtered water
1 1/2 teaspoon gelatin
1 tablespoon maple syrup
1 probiotic capsule (I use this one)

Soak your cashews either overnight in water or for 30 minutes in hot water before making. Rinse the cashews twice in fresh water and add to blender with the filtered water. Blend for several minutes on high until smooth.

Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times). Once the mixture has boiled and your machine beeps to signal it’s done, check the temperature to see if it’s up to 180° and sprinkle in the gelatin while whisking vigorously so there are no clumps. Allow the mixture to cool to about 105°, and, while whisking, add in the probiotic capsule (open up the two halves and sprinkle it in) and the maple syrup. Cook on the yogurt setting for 12-16 hours (the longer you cook it, the tangier it will be). The mixture will set up more in the fridge, so add it to an airtight container and place in the refrigerator. This recipe gives me a thick Greek-style yogurt which I love, but if that’s too thick for you, you can also add more water at the beginning to end up with a thinner yogurt or do a little less gelatin. Store in an airtight container in the fridge for up to a week.

*Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

As a side note, I see that a lot of people use about 1/4 cup of already made yogurt in place of the probiotic capsule to get the bacteria going, so that’s an option too. But I just haven’t tried it that way yet—it’s usually gone to where I don’t have any left to add back in! Also, I’ve seen recipes where people do pretty much the same thing but omit the gelatin if they want to make it vegan or add some agar agar instead. I haven’t tried that either, but I would try adding the same amount of agar agar as gelatin the first time you make it and then add more or less the next time if you want different results. You can also double the yogurt recipes above (or triple too, probably) if you want to make more at one time. My favorite way to top these yogurts is with some fruit, granola, and a little bit of honey or maple syrup! Yum! xo. Laura

Instant Pot Non-Dairy Yogurt

For the coconut yogurt:

  • 1 can of full-fat coconut milk (or coconut cream works too, try both and see which consistency you like better although some coconut creams react oddly with the water and separates from it, which you don’t want)
  • 1/2 cup water
  • 2 teaspoons gelatin
  • 1 tablespoon maple syrup
  • 1 probiotic capsule

For the cashew yogurt:

  • 1 cup raw cashews (soak overnight or for 30 minutes in hot water)
  • 2 cups filtered water
  • 1 1/2 teaspoon gelatin
  • 1 tablespoon maple syrup
  • 1 probiotic capsule
  1. Blend the can of coconut milk and water in a blender until smooth. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times, but yours may be different). Once it has boiled and the machine tells you it’s done, check the temperature and make sure it’s hit 180° (if it hasn’t you can run another “boil” cycle to heat it up more).
  2. Sprinkle in the gelatin while whisking vigorously so there are no clumps and allow the mixture to cool to about 105°. Using a digital instant read thermometer is by far the easiest way to check temps and you can use it for lots of other recipes too. You can wait 30 minutes or so for it to cool down in the instant pot chamber or you can remove the pot and place it on the counter or in some cool water to speed up the process.
  3. Once 105° is reached, mix in the maple syrup and sprinkle the insides of the probiotic capsule (pull apart the two capsule halves) while whisking to combine. Let yogurt cook on the “yogurt” setting for 12-16 hours (some do up to 24 hours if they want tangier yogurt) and then remove the instant pot lid.
  4. The coconut yogurt will still look super watery with a thin white layer on top, so don’t think you’ve failed yet! It needs to set up in the fridge, so give it a whisk to combine again and pour it into a container to finish in the fridge for a few hours. Store in an airtight container in the fridge for up to a week. Once the yogurt has set, it’s ready to eat!
  5. *Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

For the cashew yogurt:

  1. Soak your cashews either overnight in water or for 30 minutes in hot water before making. Rinse the cashews twice in fresh water and add to blender with the filtered water. Blend for several minutes on high until smooth.
  2. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times). Once the mixture has boiled and your machine beeps to signal it’s done, check the temperature to see if it’s up to 180° and sprinkle in the gelatin while whisking vigorously so there are no clumps. Allow the mixture to cool to about 105°, and, while whisking, add in the probiotic capsule (open up the two halves and sprinkle it in) and the maple syrup.
  3. Cook on the yogurt setting for 12-16 hours (the longer you cook it, the tangier it will be). The mixture will set up more in the fridge, so add it to an airtight container and place in refrigerator. This recipe gives me a thick Greek-style yogurt which I love, but if that’s too thick for you you can also add more water at the beginning to end up with a thinner yogurt or do a little less gelatin. Store in an airtight container in the fridge for up to a week.
  4. *Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

Credits//Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.

Easy Grain-Free Granola (Paleo and Gluten-Free!)

I love granola. I’ve made my own granola a lot over the past few years (we’ve got several granola recipes we love), but I wanted something a little different lately, so I’ve been making this grain-free granola instead! I love having it as cereal every morning or sprinkling some over yogurt with berries on top—it’s so good and super easy to make!

Easy Grain-Free Granola (makes about 4 cups)

1 cup raw unsalted cashews
1 cup raw pecans
1/2 cup raw pumpkin seeds
1/2 cup flaked coconut
1/4 cup raw sunflower seeds
1 teaspoon vanilla extract
1/4 cup coconut oil
1/4 cup maple syrup (can use honey also)
3/4 teaspoon sea salt
1/4 cup cacao nibs (or you could add small chocolate chips once totally cooled)
1/3 cup dried cranberries

Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles. You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.

Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.

Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.

Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.

Of course you can switch out some nuts and seeds for other varieties that you prefer, but this is my fave combination so far. This is delicious with just milk on top for cereal and great for topping yogurt, chia seed puddings, or any other thing you might normally put granola on. I think this would probably last up to two weeks when stored, but I’ve never had it around that long to find out! It’s usually gone in under a week every time … it’s so good! xo. Laura

Easy Grain-Free Granola

  • 1 cup raw unsalted cashews
  • 1 cup raw pecans
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup flaked coconut
  • 1/4 cup raw sunflower seeds
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup (can use honey also)
  • 3/4 teaspoon sea salt
  • 1/4 cup cacao nibs (or you could add small chocolate chips once totally cooled)
  • 1/3 cup dried cranberries
  1. Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles.
  2. You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.
  3. Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.
  4. Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.
  5. Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.

Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.

Chocolate Sticky Buns

I made these chocolate sticky buns just thinking about Christmas morning, as that’s a great time to have such a decadent breakfast. Ha! But really, any holiday or special brunch potluck event would be a perfect place to bring these. I had a hard time deciding what to name these as they’re kind of a hybrid of chocolate croissants meets cinnamon rolls topped with a chocolate donut glaze. Are they as rich as they look? YES. If you don’t like chocolate, do not make these chocolate sticky buns. You have been warned.

Feeling festive, I topped this batch with crushed candy canes. But you could skip this, or add a number of other toppings you might prefer. I think toasted coconut flakes, sliced almonds, or just a big sprinkle of flaky sea salt would be amazing.

The recipe below will make plenty of chocolate glaze, enough to fully coat these sticky buns. But if you prefer to just drizzle the sauce on so that you can still see that pretty cinnamon roll look, don’t worry—they are filled with butter, chocolate, sugar, and chopped dark chocolate, so you won’t be missing out on any chocolatey flavor if you choose to go lighter on the glaze.

If you need to travel with these, I would keep the glaze separate then rewarm the buns once you get to where you’re going, and then drizzle on the glaze before serving. But these are pretty darn tasty cold too if you ask me. Happy baking! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

Chocolate Sticky Buns

Dough:

  • 1/4 cup butter
  • 1/2 cup whole milk
  • 2 tablespoons sugar
  • 2 1/4 teaspoons one packet active dry yeast
  • 1 egg
  • 1 3/4 cup all-purpose flour

Filling:

  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 1 tablespoon cocoa
  • 2 ounces dark chocolate (chopped)

Glaze:

  • 3/4 cup powdered sugar
  • 2 tablespoons cocoa
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons whole milk
  1. In a small pot, melt the 1/4 cup butter and 1/2 cup whole milk. Whisk in the sugar until dissolved. Remove from heat and sprinkle the yeast over the top. Allow that to sit for 8 to 10 minutes. The yeast should appear to foam some on the surface as the mixture cools.
  2. In a large bowl, combine the flour and egg. Pour the milk-yeast mixture into the bowl and stir until a dough ball forms. On a floured surface, knead the dough for 2-3 minutes. Place back in the bowl and cover with a clean kitchen towel. Allow to rise in a warm spot for 1 hour or until doubled in size.
  3. Once the dough has risen, punch down and turn out onto a floured surface. Roll into a large rectangle. Smear the softened 1/4 cup butter all over the rectangle. Combine the sugar and cocoa and then sprinkle over the butter. Sprinkle on the chopped chocolate. Roll up into a long cylinder. Cut in about 8-10 rolls (if you cut slightly more or less, that’s OK too). Place in a buttered pie pan or square pan.
  4. Bake at 325°F for 30-32 minutes, until the edges begin to turn golden brown. Allow to cool while you make the glaze.
  5. In a large bowl, whisk together the powdered sugar, cocoa, vanilla, and 3 tablespoons milk. If the mixture seems too thick, add another tablespoon of milk until you get an Elmer’s Glue-like consistency (like chocolate donut glaze). Drizzle over the rolls and topped with crushed candy canes if using.

10 Breakfast Recipes I Want To Try

Hello friends! One of my goals is to cook more (new) meals at home—especially breakfast! I LOVE breakfast food, but at our home we make breakfast tacos 99.9% of the time. So here are 10 recipes I want to try besides breakfast tacos. haha!

1. Cinnamon roll muffins.

2. Beignets.

3. Brown butter sage gravy! Augh.

4. Dutch babies. These are so pretty!

5. Carrot ginger bread (probably making this first!)

6. Tomato toast. YES.

7. Swedish pancakes.

8. Breakfast pizza. This looks so good!

9. Peaches and cream stuffed french toast.

10. Chilaquiles frittata bake.

Did that just make you so hungry? Which recipe would you try first? xx. Elsie

Credits//Author: Elsie Larson. Photography: Amber Ulmer. Photo edited with A Color Story Desktop.

Upside Down Banana Coffee Cake

This upside down banana coffee cake is the kind of thing you might bake to bring to potluck brunch or a book club gathering. It’s dense, flavorful, not overly sweet, and just plain delicious. Sort of the perfect cake alongside a cup of coffee, so if you choose to eat this for breakfast I will not judge you (I may be just as guilty after all). I used this bundt pan to bake in, making this pretty darn cute with basically no effort, but any bundt pan or a square baking pan will do.

I am a BIG banana bread fan, and this upside down banana coffee cake recipe, as the name suggests, is like if a coffee cake and a banana bread had a baby. Oh yes, it’s that good. If you use a bundt pan for baking you’ll get the upside down effect with the crumb topping baking on top but then being served on the bottom (unless you want to serve your bundt upside down, which I suppose you could do). However, if that’s just too much for you, you could bake this in a square baking pan with the crumb topping baking and being served on top like a more traditional (American) coffee cake. Up to you. Both ways are divine. Just see my note in the printable recipe card below for slightly adjusting baking time if you do.

Also, do you already know how to quickly ripen bananas? If not, read this post. It’s easy and can take less than an hour in case of coffee cake emergencies.

And if you’re thinking, “Emma, I don’t have a potluck brunch to go to.” I think you should throw one. Or if you’re thinking, “Emma, I’d love to be in a book club but there isn’t one where I live and/or I have been invited to one.” I think you sound like the perfect person to start one. Sometimes we have to make the life we want, yes? You got this.

Happy baking friends! xo. Emma

Upside Down Banana Coffee Cake

  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3-4 ripe bananas (around 315 grams, peels removed)
  • 1/2 cup sour cream or greek yogurt
  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

crumb topping

  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons cinnamon
  • 3-4 tablespoons cold butter
  1. In a large bowl cream together to butter and sugars (not the sugar for the crumb topping though, we’ll do that last). Stir in the eggs, vanilla, mashed bananas, and sour cream or greek yogurt. In a second bowl whisk together the flour, cinnamon, baking powder, salt, and baking soda. Combine the dry ingredients with the wet until a thick batter forms.
  2. In a medium bowl make the crumb topping by combining the sugar, flour, and cinnamon. Cut the cold butter into small cubes and add to the bowl. Use a pastry blender or your clean hands to combine. The mixture should be crumbly but if you press it together in the palm of your hand it should hold together before crumbling again. Similar to a pie crust consistency, but a little dryer.
  3. In a bundt pan that has been lightly oiled or buttered add the cake batter. Sprinkle the crumb topping over the top. Bake at 350°F for 35-38 minutes. Insert a toothpick into the cake to test if it’s done (it shouldn’t have gooey, unbaked batter stuck to it when you pull it out). Allow to cool in the pan for 10-15 minutes before removing.

If you want to bake this in a square baking pan, like brownies, you can. Simply aim for 30-35 minutes of bake time instead. Again, it’s best to test with a toothpick as all oven can be a slightly different (especially in high altitude).

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.