So Delicious Dairy Free Almond Milk Vanilla Description
So Delicious Vanilla Almondmilk Beverage is a pure, deliciously nutty taste because everyone has the right to know what's in their food, and simple ingredients are always worth the effort. Now that should bring joy to every delicious sip.
Directions
Shake it up. Refrigerate after opening.
Free Of
Dairy, gluten, carrageenan
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 80 | |
|
| Calories from Fat | 25 | |
|
| Total Fat | 2.5 g | 4% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 0.5 g | |
|
| Monounsaturated Fat | 1.5 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 170 mg | 7% |
|
| Potassium | 30 mg | 1% |
|
| Total Carbohydrate | 13 g | 4% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugars | 13 g | |
|
| Protein | 1 g | |
|
| Vitamin A | | 10% |
|
| Vitamin C | | 0% |
|
| Calcium | | 45% |
|
| Iron | | 2% |
|
| Vitamin D | | 25% |
|
| Vitamin E | | 30% |
|
Other Ingredients: Almondmilk (filtered water, almonds), cane sugar,
Contains 2% or less of: vitamin and mineral blend (calcium carbonate, vitamin E acetate, vitamin A palmitate, vitamin D2), sea salt, natural flavor, sunflower lecithin, locust bean gum, gellan gum, ascorbic acid (to protect flavor). Contains almond. Produced in a facility that also processes other tree nuts and soy.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Black and White Eclipse Cookies
[vc_row][vc_column][vc_column_text]Inspired by the cosmic drama of this year's total solar eclipse, this black and white cookie recipe is a stellar way to celebrate the celestial event. Free of gluten and dairy, these soft, cake-like treats are infused with the flavors of vanilla and lemon to send your taste buds into orbit. Get ready to eclipse your culinary expectations as you adorn them with homemade chocolate and vanilla icing, creating a delicious dance of light and shadow.
Black and White Eclipse Cookies
Cookies
- 1-1/2 cups King Arthur Measure for Measure Gluten-Free Flour
- 1/2 cup vegan butter (softened)
- 1 egg
- 1/2 cup Simple Truth Organic Sugar
- 1 Tbsp. Watkins Organic Pure Vanilla Extract
- 1 tsp. Private Selection Pure Lemon Extract
- 1/2 tsp. Bob's Red Mill Baking Soda
- 1/2 tsp. Redmond Real Salt Sea Salt
- 1/2 cup So Delicious Dairy-Free Milk
- 1 Tbsp. Bragg Organic Apple Cider Vinegar
Vanilla icing
- 2 cups Simple Truth Organic Powdered Sugar
- 1 Tbsp. Watkins Organic Pure Vanilla Extract
- 1 Tbsp. lemon juice
- 2 Tbsp. corn syrup (or maple syrup)
- 2 Tbsp. dairy-free milk
Additional ingredients for chocolate icing
- 1/4 cup Simple Truth Organic Dutched Unsweetened Cocoa Powder
- 2 Tbsp. dairy-free milk
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In bowl using hand or stand mixer, beat sugar and butter until creamy.
- Add eggs, vanilla and lemon extract and beat until incorporated.
- In small bowl mix together milk and apple cider vinegar. Let sit for several minutes.
- Add milk mixture to other bowl and mix well.
- Add baking soda and flour and mix until all dry ingredients are well incorporated with wet ones and dough is creamy and slightly sticky.
- Using small cookie scoop, scoop dough onto cookie sheet. Press slightly on each cookie to flat out.
- Bake about 10-12 minutes until edges are slightly browned.
- Cool cookies on wire rack.
- In bowl, using hand mixer, mix together powdered sugar, vanilla, lemon juice, maple syrup and milk for vanilla icing. (Note: Corn syrup gives shine to icing, but it can be substituted with maple syrup, if desired.)
- Take half of vanilla icing and move to new mixing bowl. For chocolate icing, add cocoa powder and 2 tablespoons additional milk. Mix well.
- When cookies are completely cooled, turn them flat side up. Using a knife, lightly trace varying phases of eclipse onto each cookie. Using small offset spatula, butter knife or icing tool, spread vanilla icing on one side of knife mark. Let icing set before icing the dark side with chocolate icing. (Note: You can place in freezer 10 minutes, if desired.)
- Once icing is dry on each cookie, arrange on large platter to display phases of eclipse.
- Store cookies in airtight container for 2 days.
Get the ingredients you’ll need to make these eclipse cookies!
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