Still looking for some last-minute holiday gift ideas? Not to worry. We've got an insanely delicious combo up in here and we can't wait to share it with you. We're showing you how to make your own almond milk at home and how to pair it with the most decadent gingerbread brownies!
Whether you're DIY-ing edible gifts for Christmas or hosting a holiday party with the best dessert bar ever, this gluten-free, naturally-sweetened duo will NOT disappoint. Trust us on this one.
These Gingerbread Brownies are...
Effortlessly get your Martha Stewart on with some yarn or twine, parchment paper and a few neighborhood bush clippings (shh!). We found some fancy paper straws and green clip-top glass bottles but mason jars would look amazing too.
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We love making our own nut milk because of the creaminess and depth of flavour, maximum nutritional benefits from whole almonds, and simply just knowing what goes in it. Oh, and this process yields a ton of nut pulp which you can add to other foods or freeze for the future. You can also bake a large batch to process into almond flour for baking (see Suggestions below).
Homemade Almond Milk
Serves: 4 cups
Time: 15 minutes
- 1 cup Almonds
- 3 Pitted Dates
- 4 cups Water
- 1/4 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- Soak almonds in water for 8-12 hours. Drain and rinse.
- Combine almonds, dates and water in a blender, about 1 minute on high.
- Over a large bowl or pot, strain the pulp out of the nut milk using cheesecloth or a nut milk bag.
- Add cinnamon and vanilla extract to the nut milk and whisk until combined.
- Divide into glasses and enjoy!
Serve it With - Our Gingerbread Brownies, Paleo Granola or any of our snacks. Drink it plain or use it in any recipe that calls for almond milk.
No Dates - Use 1-2 tbsp of honey or maple syrup instead.
Storage - Refrigerate in an air-tight glass container up to 4 days.
Leftover Pulp - Add to oatmeal, smoothies or vegetable/bean dips. Use as a crumble in dessert, or crust for chicken, fish, pork or shrimp.
Make Almond Flour - Spread leftover nut pulp onto a parchment-lined baking sheet and bake at lowest setting for about 3 hours or until completely dry. Add almond meal to food processor and blend into a fine powder. Use in any recipe that calls for almond flour.
Time: 35 minutes
- 10 Pitted Dates
- 3 Egg
- 1/6 cup Fancy Molasses (3 tbsps)
- 8 tbsps Coconut Oil (melted)
- 2 tsps Vanilla Extract
- 1 cup Unsweetened Almond Milk
- 1/2 cup Coconut Flour
- 1/4 cup Cocoa Powder
- 2 tsps Ground Ginger
- 1 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Sea Salt
- Preheat the oven to 350.
- Place dates in a food processor and pulse until pureed, or chop the dates finely.
- In a large bowl, blend the dates, eggs, molasses, melted coconut oil, vanilla extract and then almond milk until thoroughly combined.
- Combine the remaining dry ingredients in a separate bowl.
- Slowly add the dry ingredients to the wet ingredients and combine thoroughly, scraping down the sides until you have a smooth batter.
- Line a 9x9 baking pan with parchment paper, pour in the batter and spread evenly. Bake for 30 minutes or until a toothpick comes out clean.
- Let cool for at least 10 minutes. Slice, serve and enjoy!
Storage - Refrigerate in an air-tight container up to 4 days. To freeze, wrap brownies tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty BPA-free freezer bag.
Make A Cake - Cut out parchment paper to line a 9" cake pan. Cook per instructions above and let cool. Top with whipped coconut cream.
This year, give the gift of NOMZ.
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