Alex Thomopoulos visits Good Day LA to show her recipes for gluten-free holiday treats. The recipes for what she made on the show today are below:
"Toasted Almond Milk" serving="Yield: 4 cups"]
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.
Almond Milk & Rum Cocktail serving: 6 cocktails
Combine and stir all ingredients together. Serve over ice.
Gluten Free Triple Gingersnap Cookies (adapted from Bon Appetit Magazine)
Fill a small bowl with raw sugar. Wet your hands with water or spray a bit of cooking spray on them. Take a teaspoon of dough and roll it into a ball, then roll dough in the raw sugar. Then place on baking sheet. Repeat with rest of the dough. Space each ball about 2 inches away from each other as the cookies will spread. Bake for 15-20 minutes or until golden brown.
Alex's AP Gluten-Free Blend