Skip to main content

Almond Milk & Homemade Sugar Cookies

Midnight snack anyone..? This delicious tag team will leave you wanting more so you'd better make an extra batch to be sure!
  • 300g Gluten Free Flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon powder
  • 1 tbsp. Maca Powder (optional)
  • 1 tsp. baking soda
  • 1/2 tsp. Salt
  • 100 g Coconut Sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp. coconut/almond/rice milk 
  • 75g Coconut Oil / Sunflower Spread


Preheat oven at 180C

Mix together the dry ingredients.

In a separate bowl, melt the coconut oil/ sunflower spread, mix in the vanilla extract and milk of your choice.

Mix together the two mixtures until well combined.

Form balls and flatten slightly with hands or roll out and reach for a cookie cutter for a neater look.

If you want soft cookies, you’ll need to get the dough very cold so roll the balls first, then pop in the fridge for 20mins. 

Bake in the oven for 10mins. They will look very underdone but that’s what we are going for! Let them rest for 10mins before taking them off the tray.

N.B. To keep your cookies tasting scrumptious you should store the soft variety in plastic containers and the crispy ones in glass.

As for the Almond Milk, I quite like the unsweetened shop bought variety even though my milk of choice is now Coconut. My sis on the other hand raves about her homemade version so here is the recipe...

All you need are about 400-500g of almonds soaked overnight in filtered water. Rinse when ready to use and put in the blender with 1-1.5 litres of filtered water (depending on how thick you like it, add more or less). Blend at high speed for about a minute (depending on how powerful your blender is) then strain through a nut milk bag or cheese cloth squeezing all the liquid out with your hands. This is the fun part! You can also add a few drops of stevia to sweeten but she prefers it plain.

Liked It? Tried It? Tweaked It? Let me know!


Popular posts from this blog

Fish Pie with Rösti Caper Topping

I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe. 

I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!). 

Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 
50g Vegetable/Sunflower Spread  50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk  2 tbsp Fish Sauce  6 Pickled Cornichons  Handful of chopped parsley 
750g Mixed Fish (cleaned and diced) Method:
Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …

Blackberry & Blueberry Oat Cake

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!  


130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent 
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries 1 tbsp desiccated coconut

Preheat oven to 185C.

Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.

Soak the oats in water fo…

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!

(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…