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 1/2 cups raw almonds, toasted
- 4 cups cold water
- 2 teaspoons agave syrup, plus more to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- pinch of sea salt
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
- 2 cups Almond Milk
- 1/4 cup maple syrup
- 6 ounces 10 Cane Rum or Jamaican rum
Combine and stir all ingredients together. Serve over ice.
Gluten Free Triple Gingersnap Cookies (adapted from Bon Appetit Magazine)
- 2 cups AP Gluten Free Flour (recipe below)
- 2 teaspoons baking powder
- 1 1/2 teaspoons of ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 cup sugar
- 3/4 cup non hydrogenated vegetable shortening
- 1/2 teaspoon salt
- 1 large egg
- 2 teaspoons finely minced fresh peeled ginger
- 1/4 cup finely diced candied ginger
- Raw sugar (for rolling)
INSTRUCTIONS:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or sil-pad
- Mix the first 5 ingredients into a medium bowl. Set aside.
- Using a stand mixer or hand mixer, beat the shortening and sugar together until fluffy.
- Add molasses, egg, and fresh ginger and beat until smooth.
- Add the dry ingredients and candied ginger and mix until fully incorporated.
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
- 2 1/2 cups brown rice flour
- 2 cups sorghum flour
- 1 1/3 cups tapioca starch
- 1/2 cup potato starch (not potato flour!)
- 1 1/2 cups sweet rice flour
- 2/3 cups cornstarch
- 4 teaspoons xantham gum
RELATED LINKS:
'Hungry' Channel on YouTube
Alex's Website 'Against The Grain'
