- Yield: 1 servings
Pear augments the sweetness in this drink without adding a discernible “fruity” flavor.
- 1/4 ripe pear, cored (no need to peel)
- 1cup unsweetened plain or vanilla rice, almond or soymilk*
- 2teaspoons lucuma powder (optional, but highly recommended)
- 2tablespoons raw cashews (heaping)
- 1teaspoon chia seeds**
- 1/2teaspoon cinnamon
- 1/4teaspoon nutmeg
- 1teaspoon pure vanilla extract
- 1/4teaspoon rum flavoring (optional)
- 8-12drops plain or vanilla stevia liquid, to your taste
- up to one ounce (30 ml) bourbon or rum, if desired/permitted
- Place all ingredients in a high-powered blender** and blend until perfectly smooth.
- Refrigerate until ice cold, at least an hour (this will also help it to thicken up considerably).
- To serve, whisk once more and top with a sprinkling of cinnamon; serve immediately.
*if you use soymilk, the recipe is, obviously, no longer soy-free.
**if you don’t have a high-powered blender, grind the seeds to a fine powder first in a coffee grinder.
Reprinted with permission from Diet, Dessert and Dogs. Using only whole foods ingredients, a generous pinch of humor and input from her two chatty canines, Ricki has posted over 600 gluten-free, allergy-friendly and sugar-free (low glycemic) recipes on her blog. She is also the author of the bestselling cookbook, Sweet Freedom. As an Associate Editor for Simply Gluten-Free Magazine, Ricki creates fabulous vegan and gluten-free recipes. Ricki’s second book, offering allergy-friendly, gluten-free and lower glycemic desserts, will be published in fall of 2013.