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!
Ingredients:
  • 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
Method:

 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!

Labels:

Comments

Post a Comment

Popular posts from this blog

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.         Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs unt...
7 comments
Read more

Feta & Spinach Pizza Rustica

This recipe is a take on the "Matonella Materana", a fast food snack filled with ham and cheese that I adore when I visit my fatherland. My version is slightly healthier and by no means less tasty; it will be love at first bite !   Ingredients: (Serves Four-Six) Jus-Roll Puff Pastry  (x2 250g) Flour for dusting Tomato Puree 350g Feta Cheese 250g Spinach Leaves 1 Egg, beaten   Preheat Oven to 190C. You will need a standard oven baking tray approx: 36cm x 34cm Dust a clean surface with flour before placing the puff pastry pieces down for rolling, roll to the dimensions of your baking tray ensuring each piece fits snugly. Dust the baking tray with flour and lie the base piece of puff pastry onto the tray. Spread a generous amount of tomato puree on the pastry leaving a 1cm border all the way round the base. Crumble 200g of feta cheese onto the base, add the spinach keeping the 1cm border clear, then scatter the remaining 150g of feta cheese...
2 comments
Read more

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!  Ingredients: (Serves 24-28 portions) Sponge (by Peggy Porschen) 250g plain chocolate 335ml milk 570g soft light brown sugar 210g butter, softened 4 large eggs 365g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch of salt 15g cocoa powder Salted Carmel Buttercream (by Ren Behan) 250g butter, softened 500g icing sugar 3 tbsp. caramel sauce Ganache 150ml double cream 175g plain chocolate 1 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 cris...
2 comments
Read more