Dairy Free, Egg Free and Gluten Free Eggnog
After falling in love with the Silk Eggnog a friend of mine suggested I just try to make my own. I researched all the regular recipes that included eggs but I’m just not crazy about using 6-8 egg yokes in a drink. I would rather drink a few glasses of this without all the extra fat and cholesterol. Plus my husband’s heart will be thanking me. Like always make sure to check all of your ingredients assuring they are gluten free.
- 2 cups of vanilla soy milk
- 2 cups plain coconut milk*
- 2 Tbl of Agave Nectar
- 2 Tbl Brown Rice Syrup
- 1 Tbl pure vanilla extract
- 2 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1/2 tsp turmeric
- pinch of cloves-optional but I love cloves
Pour the milks into a pitcher and add the remaining ingredients. Use a whisk to mix the spices thouroughly. Chill until ready to drink. Enjoy!!
*this is a personal preference. You can use all coconut milk(which I love but have a daughter who does not) Any dairy free milk can be substituted.
Slice and Bake sugar cookies
This will make 4 logs that can be frozen, sliced and then tossed on a cookie sheet for baking when ever you want.
2 cups butter, softened
2 cups sugar
3 eggs
2 tsp vanilla
1 tsp lemon extract or almond
6 cups gf flour
1 tsp baking soda
Cream butter and sugar. Beat in eggs, vanilla and extract until light and fluffy. In separate bowl combine flours and baking soda. Whisk them together thoroughly. Gradually stir flour mixture into egg mixture until blended. Divide into 4 equal pieces and shape into 4 logs using wax paper or plastic wrap. Wrap air tight and place in an air tight plastic container in your freezer.
To bake 1 roll of dough:
Preheat oven to 350. Lightly grease baking sheets or use silicon baking mat on cookie sheet(my preference). Cut frozen dough 1/4″ thick. Place slices on baking sheet about 1/2″ apart. Bake 8-10 minutes or more if you like them crispy. Remove from cookie sheets and cool on wire rack.
*If you bake them less and keep them soft they are perfect for ice cream sandwiches.