The Golden Milk, also known as golden milk or Haldi Doodh, is a drink based on turmeric widely used in Ayurvedic medicine.
Turmeric, or haldi as we call it in Hindi, is an integral part of Indian cuisine.
Many prepare a sort of paste with water, black pepper, and turmeric. My version is simplified and with cow’s milk, like the original, but you can replace it with plant-based milk.
The oatmeal cookies I paired with it have only 3 ingredients:
Mashed BANANA, gluten-free OAT FLAKES, and ALMOND CREAM, and I couldn’t resist adding COCOA COCONUT CHIPS, but you can enrich them as you like.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 person, 8 cookies
- Cooking methods: Boiling
- Cuisine: Contemporary
Ingredients
- 1 cup milk
- as needed fresh turmeric
- as needed black peppercorns
- 1 cinnamon stick
- 1 banana
- 1.75 cups oat flakes (gluten-free)
- 3 tablespoons almond cream
- 1.1 oz cocoa coconut chips
Steps
Boil the milk and add the crushed black peppercorns and turmeric.
Strain.
You will see it take on a bright yellow color.
If you like, you can sweeten it with honey or maple syrup.
Serve with a cinnamon stick.
Mash the banana and combine all the other ingredients.
Mix, and with the help of your hands and a round cookie cutter, shape the cookies.
Bake in the oven at 350°F (180°C) for 15 minutes.
Oats and Gluten:
For a gluten-free version, I used oat flakes certified gluten-free, or “non-contaminated.”
Oats contain avenin, a protein substance that, while suitable for a gluten-free diet, is poorly tolerated by a small percentage of celiacs, as the polypeptide chains it comprises resemble gluten-containing cereals.
However, it’s advisable to test the tolerance of the individual, as some hypersensitive patients may find avenin has an effect similar to wheat, barley, or rye gluten.
When described as “non-contaminated,” it refers to oats not containing traces of cereals (and thus gluten) unsuitable for celiacs.
