Planning menus for the Christmas season can often bring us down. It takes copious amounts of time to find ideas which would suit our guests so I’m always happy when I’m given some help from friends. Recently my friends at Almond Breeze reached out to share their Holiday Recipe book which has 6 lovely recipes which are worthy of checking out. One of my daughters has fallen in love with Almond Breeze over the years and it’s gluten-free, lactose-free and soy-free so I have confidence when using it.
Within the book the recipes are: Almond Berry Bars, Sweet Potato Hummus and Quick Cinnamon-Almond Rice Pudding, Ultimate Hot Chocolate, Okanagan Cherry Mint Smoothie or Pomegranate Pow Smoothie. These are great recipes when serving guests, especially if you have folks who need lactose free choices.
Recipes to Make the Holidays a Breeze
I’ve pulled two recipe from the Almond Breeze Holiday Recipe Book to share with you today but feel free to download it by clicking the image below…or the link.
Sweet Potato Hummus
- 1 SWEET POTATO, PEELED AND CHOPPED
- 3 SHALLOTS, PEELED AND HALVED
- 4 CLOVES GARLIC, PEELED
- 1/3 cup OLIVE OIL
- 1/2 tsp FRESHLY GROUND PEPPER
- 3/4 tsp SALT
- 1 can CHICKPEAS
- 1/2 cup ALMOND BREEZE® VANILLA
- 1/4 cup TAHINI
- 1/4 tsp PAPRIKA
- 1/4 tsp GROUND CUMIN
- CARROT AND CELERY STICKS
- WHOLE GRAIN CRACKERS
Toss together sweet potato, shallots, garlic, 2 tbsp (30 mL) of the olive oil and 1/4 tsp (1 mL) each salt and pepper. Spread on baking sheet; bake in 400°F (200°C)
In food processor, purée sweet potatoes, shallots, garlic, chickpeas, Almond Breeze, tahini, remaining olive oil, remaining salt and pepper, paprika and cumin until oven for 20 to 30 minutes until tender. Let cool. smooth. Sprinkle with extra paprika before serving if desired.
Serve with carrot and celery sticks, and whole grain crackers.
Ultimate Hot Chocolate
- 2 cups ALMOND BREEZE® ORIGINAL
- 1/3 cup BITTERSWEET OR MILK CHOCOLATE CHIPS
- 2 tbsp MINIATURE MARSHMALLOWS
Heat almond beverage, chocolate chips and 1 tbsp (15 mL) of miniature marshmallows in a small saucepan over medium heat until chocolate and marshmallows are melted, stirring frequently. Pour mixture into large mugs for serving and top with remaining miniature marshmallows.
- Chocolate Mocha: Stir in 1 tsp (5 mL) instant espresso powder.
- Mexican Mocha: Prepare Chocolate Mocha, adding a generous pinch of cinnamon.
- Chocolate Caramel: Omit marshmallows and stir in 4 caramel candies.
Disclosure: This is a sponsored post, all opinions are my own.