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Have you ever tried cooking with almond milk? I love it! I use it for meals breakfast, lunch and dinner. It is delicious to drink, but it is also delicious in recipes. Here are 3 great recipes to get you started on your cooking with almond milk journey. For these recipes I will be using Silk Almond Coconut Blend and Silk Almondmilk Protein + Fiber, which I got at Safeway.
First up is smoothies with Silk Almondmilk Protein + Fiber! Obviously just looking at the name alone tells you that it has good stuff in it. I am all about adding fiber wherever I can.
Any fruit blended with Silk Almondmilk Protein + Fiber and ice will be delicious. Don’t be afraid to just throw fruits (and even vegetables) in a blender with Silk Almondmilk Protein + Fiber and see what happens. Here is my family’s favorite summer smoothie recipe. It is such a cold and refreshing sweet summer treat.
Half Crazy Mama’s Silk Almondmilk Protein + Fiber Blackberry Bliss Smoothie:
1 cup blackberries
1/2 cup strawberries
1 cup Silk Almondmilk Protein + Fiber
1 cup ice (If your fruit is frozen then you will need a lot less ice)
The best part about smoothies is that it isn’t rocket science. Throw everything in a blender and blend. If it is to watery for you then add more ice. If it is to thick for you then add more Silk Almondmilk Protein + Fiber. Enjoy!
Next, how about baking?
This recipe has no eggs or oil. These cookies are delicious! Silk Almond Coconut Blend is a perfect addition to this recipe since it also calls for coconut flour. The subtle flavors just add an extra element to these cookies. Every summer party is better with cookies. Here is my gluten free sugar cookie recipe:
Half Crazy Mama’s Sugar Cookies
1 cup organic sugar
1/2 cup butter
1/3 cup Silk Almond Coconut Blend
2 tsp. all natural vanilla
3/4 cup white rice flour
1/3 cup coconut flour
2 Tbsp potato flour
1/2 tsp baking soda
1/2 tsp baking powder
1. Preheat oven to 350 degrees.
2. Use a mixer to cream together the butter and sugar.
3. Add the Silk Almond Coconut Blend and vanilla and mix thoroughly.
4. In a separate bowl mix together the white rice flour, coconut flour, potato flour, baking soda and baking powder.
5. Slowly add the dry mix to the wet ingredients as you continue to mix.
6. Place 1 inch balls of the dough on a parchment lined cookie sheet. Flatten the balls slightly.
7. Bake until golden, approximately 10-14 minutes.
2 cups powdered sugar
1/4 cup almond milk
1/2 tsp vanilla
1. Combine almond milk and vanilla.
2. Using a mixer slowly add the powdered sugar. It shouldn’t be super thin. If it is too thin then add more sugar, a little bit at a time. If you want colored frosting you can mix in a few drops of coloring at this time.
3. Drizzle on the top of cookies. Remember that it will harden slightly.
Side note: Pair these cookies with a cold glass of Silk Almond Coconut Blend for an incredible taste.
How about dinner? I love using Silk Almond Coconut Blend for my chicken lettuce wraps recipe. This recipe is perfect for summer and will be a hit at a party, with your family, or even just a snack to bring to the office.
Half Crazy Mama’s Chicken Lettuce Wraps
2 large boneless skinless chicken breasts, chopped
3 green onion stalks, chopped
1 can water chestnuts, chopped
1 garlic clove chopped
1/2 cup Silk Almond Coconut Blend
1/2 tsp Garlic Salt
1/2 tsp Pepper
hot sauce to taste
whole butter lettuce or iceberg lettuce leaves
1. Sauté the green onion, water chestnuts, chicken, garlic salt and pepper until the chicken is cooked thoroughly. You can add more salt and pepper if you like.
2. Wash and dry the whole lettuce leaves.
3. Add the Silk Almond Coconut Blend and turn to a slow simmer. I also add about a 1/4 teaspoon of hot sauce for a little spice. It doesn’t make it super spicy, just another flavor element.
4. Once the Silk Almond Coconut Blend has reduced down with the chicken it is now ready. Serve on the lettuce leaves. I top mine with hot sauce, but again it is all about spice preference.
Do you have any favorite almond milk recipes?