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Almond Breeze Almond Milk

Posted Nov 23 2010 7:17am

Join the kids in the kitchen for some healthy holiday cooking this season! Here are two delicious, easy ideas using the goodness of Almond Breeze ® non-dairy almond milk. For those children with dairy or soy sensitivities, Almond Breeze® is an excellent alternative. Almond milk is bursting with natural nutrients (Vitamin, A, D, & E), and is low in calories, so even Mom doesn’t have to feel guilty about enjoying these healthy, sweet treats! Almond Breeze® is available in Original, Vanilla and Chocolate at any Whole Foods or natural foods section in your grocery store.

Here are some recipes to entice you! For more exciting recipe ideas, visit

Quick Cinnamon-Almond Rice Pudding
Ingredients ¾ cup leftover cooked rice, preferably basmati or jasmine
¾ cup Almond Breeze® Original
¼ teaspoon ground cinnamon
¼ sliced Blue Diamond almonds, roasted
1 teaspoon honey

Directions Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey. Microwave instructions: Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until milk is thicker and rice is a bit creamy. Top with almonds and drizzle with honey. To roast almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

Tres Leches (Milk Cake)

Ingredients Spongecake
6 large eggs, separated
2 cups sugar, raw, unrefined
2 cups flour, unbleached
2 tsp baking powder
¼ tsp. sea salt
½ cup Almond Breeze® Vanilla

Topping 1 cup Almond Breeze® Vanilla
¾ cup Cream of Coconut
½ cup corn syrup
½ tsp vanilla extract
1 large egg yolk

Directions Spongecake Preheat oven to 350 degrees. Grease and flour a 9″ x 13″ pan. Start beating the egg whites at low speed, increasing the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve well between each addition. Beat until stiff peaks form. Add the egg yolks to the whites, one-by-one, beating well after each addition. Mix the flour with the baking powder and salt and add to the egg mixture alternating with the Vanilla Almond Breeze®. This must be done quickly or the batter will lose its lightness. Add the vanilla. Blend. Pour the batter into prepared pan and bake 25 – 30 minutes. Top will spring back when touched.

Topping: Whisk ingredients together in a sauce pan. Bring to a boil, reduce heat, and simmer on low until the mixture thickens, approximately 10 – 12 minutes. Remove from heat and pour topping evenly over warm sponge cake. It is not necessary to poke holes in the cake, as the syrup will be absorbed by the sponge cake within 3 – 4 hours. Serve with assorted berries, lactose free yogurt or ice cream.

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