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This is not your average chocolate milk!
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Almond Milk
1 1/2 cups raw almonds, toasted
4 cups cold water
2 teaspoons agave syrup, plus more to taste
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
pinch of sea salt
1.Into a blender add the almonds and water. Blend for 3-4 minutes on high until smooth. Place a fine mesh metal strainer over a bowl and pour in the blended almond milk. With the back of a spoon press the almond pulp against the strainer to squeeze the milk into the bowl. To get all the almond bits out, you may need to strain twice. Alternatively you can line the fine mesh strainer with 5-6 layers of cheesecloth to strain almond milk into bowl.
2.Once all the milk is strained into the bowl, add the remaining ingredients and whisk together. Serve immediately over ice or store in mason jars in the fridge for 3-4 days. Shake before serving.
Yield: 4 cups
Almond Milk & Rum Cocktail
2 cups Almond Milk
1/4 cup maple syrup
6 ounces 10 Cane Rum or Jamaican rum
1.Combine and stir all ingredients together. Serve over ice.
Makes: 6 cocktails
Gluten Free Chocolate Chip Cookies
8 ounces unsalted butter, softened
10 ounces light brown sugar
2 large eggs
1 teaspoon vanilla extract
11 ounces brown rice flour
2 ounces cornstarch
1 teaspoon xantham gum
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 12-ounce package semi-sweet chocolate chips
1. Preheat oven to 375 degrees.
2. In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and sugar for 1 minute at medium-high speed. Stop the mixer and use a rubber spatula to scrape the butter and sugar off the sides of the bowl. Add the eggs and vanilla. Mix for another minute until the eggs are fully incorporated.
3.To a separate bowl, whisk together the dry ingredients, not including the chocolate chips. Turn the stand mixer on low and slowly add the flour mixture to the creamed butter and eggs. Mix until thoroughly combined. Turn the stand mixer off and add the chocolate chips, mixing by hand with a rubber spatula until chips are evenly dispersed.
4. Line a sheet tray with parchment paper and scoop the cookie dough onto the tray using a 1-ounce ice cream scoop. Make sure to leave a 1/2-inch space between each cookie.
5. Place the cookies in the fridge to chill for at least 1 hour. This will prevent the cookies from spreading too much while baking.
6. Bake for 12-14 minutes in the preheated oven. Remove cookies from oven and let cool before eating.
Yields: 36 cookies
