Tag Archives: dairy free

Dairy Free Gingerbread Cookies Recipe

When your hosting holiday parties and gatherings with kids you want to have something for everyone. Many kids are dairy free for various reasons, which is why I love to find treats that everyone can enjoy.

Heres a recipe for Dairy Free Gingerbread cookies:

Recipe Credit: HUROM
Part I. Spiced Almond Milk

Ingredients:
1 cup raw almonds
4 medjool dates, pitted
2 tsp vanilla bean paste or vanilla extract
pinch of salt
2 tsp cinnamon
1 tsp cardamom
½ tsp nutmeg, plus additional for garnishing if desired

Instructions:
1.In a large bowl, soak almonds overnight in 3 cups of water. This makes the nuts softer for optimal juicing.
2.Pour out the water and rinse the almonds. Pour 3 1/2 cups of fresh water into the bowl and add the dates.
3.Turn on your slow juicer and use a ladle to transfer almonds and water (equal parts) into the juicer. Reserve almond pulp for baking.
4.When finished, whisk in vanilla, salt, and spices.
5.Serve chilled or warm, sprinkled with additional nutmeg

Part II. Almond Gingerbread Cookies

You will need:
2 sheets parchment paper for rolling out dough
Cookie cutter

Ingredients:
8 tablespoons unsalted butter (room temperature)
1 egg
1/3 cup maple syrup
3 cups almond pulp (from Part I)
½ teaspoon allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
2 teaspoons cinnamon
pinch of salt
1 teaspoon baking soda

Instructions:
1.In a small bowl, combine the butter, egg, and maple syrup, stirring vigorously until fully combined.
2.In a large bowl, combine the dry ingredients and mix thoroughly. Add the butter mixture and mix until dough forms.
3.Flatten the dough into a large disc and wrap in plastic wrap or a freezer bag. Freeze dough for about 30 minutes.
4.Roll out dough between two sheets of parchment paper to an even thickness, approximately ¼”
5.Remove top piece of parchment and flip to remove bottom piece of parchment. Cut out cookies and place on a parchment-lined baking sheet.
6.Freeze cut cookies for 30 minutes (this helps to maintain their shape while baking)
7.Bake cookies at 350o F for 10 minutes, then lower oven temperature to 170o F and bake for an additional 15-20 minutes.
8.Cool fully before decorating with royal icing.

Summer Recipe: Cantaloupe Ginger Recipe

What defines Summer better then the plethora of fruit available, specifically melons are hard to walk past in the grocery store without grabbing one on your way out. I love to use melons for everything from salads to smoothies and I recently ran across a recipe for popsicles on Terra’s Kitchen that will bring your  melon experience to the next level.  I made some adjustments that better suit our families lifestyle.

Made at home Popsicles are a great summer snack for children where You have total control over the ingredients.  No matter how healthy and “organic” that store bought ice cream is, nothing beats home made. At home, easy recipes are a life saver that everyone will enjoy.  And don’t fret mama bear, you can indulge along with your little tots without sacrificing your figure!

What you need:

3 slices of fresh ginger
3 tablespoons of Agave (per preference)
1 ripe cantaloupe
Sliced strawberries (optional)
Popsicle forms and popsicle sticks

What to do:

In a small sauce pan, bring the agave and 1/2 cup water over medium heat to a boil. Remove from heat and drop in ginger. Set aside until cooled. (Remove ginger when ready to use!)
Slice cantaloupe in half and scoop out seeds. Spoon cantaloupe flesh into a blender. Blend until smooth.
Add just enough of the cooled ginger syrup to sweeten as desired. Save the remaining syrup for another use.
Pour into popsicle molds and freeze overnight. For a variation, push a few sliced strawberries down into the popsicle molds before freezing