*ALMOND COW STARTER SET GIVEAWAY* & Demo with Vegan Milk & Cookies, Milk & Crackers Recipes

🌱✨ The Vegan Good Life with Miyoko | YOUTUBE Almond Cow Milk Maker Giveaway! 🌱✨

Giveaway Includes Almond Cow Starter Set ($325 value):
https://almondcow.co/products/starter...
Almond Cow Milk Maker
Glass Jug
Jug Brush
3lb Bee-Friendly Almonds
3lb Organic Cashew Pieces
3lb Organic Whole Grain Oats
2lb Organic Coconut Shreds

Complete the following to enter for a chance to win the Almond Cow Starter Set:

1. Subscribe, Like & Comment: Subscribe to "The Vegan Good Life with Miyoko” on Youtube.
Like this giveaway video, and comment what kind of vegan milk you'd make using the Almond Cow Milk Maker.
2. Follow on (@MiyokoSchinner) on Instagram
🌈✨Bonus Entry: Tag a friend in the comments of the giveaway post on Instagram.

Must be 18+ to enter and live within the US.
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Recipes

No-Waste Pulp Crackers:
1 cup pulp from making milk (almond, pumpkin, hemp, watermelon seeds, or any mixture)
½ cup extra virgin olive oil
1 cup flour of your choice (all-purpose, gluten free, oat, amaranth)
1 teaspoon sea salt
1 teaspoon baking powder
Seasonings as desired: herbs, chopped garlic, minced shallots, flaked salt, etc.

Preheat the oven to 350°F.
Combine the pulp with the olive oil and stir well. Combine the flour with the sea salt and baking powder and mix into the pulp-oil mixture. Add seasonings (or not) as desired. Roll between parchment paper to the size of a half-sheet pan. Using a knife, pizza roller, or bench scraper, cut the dough into squares or rectangles as you wish (it will be easier to cut ahead of time).


No-Waste Chocolate Chip Cookies
Makes 36
1 cup vegan butter (see recipes, page XX), room temperature
¾ cup coconut sugar
¾ cup brown sugar
3 tablespoons vegan yogurt or sour crème, (chapter XX)
1 cup pulp from making milk (any pulp)
1 cup all-purpose or gluten-free flour
2 tablespoons finely ground coffee
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon vanilla
10 ounces vegan chocolate chips
Preheat the oven to 350°F.
In a bowl mixer, combine the butter and sugars and beat until creamy. Add the yogurt or sour cream and mix well. Mix in the In a separate bowl, sift together the flour, coffee, baking powder, baking soda, and salt. Mix into the butter-pulp mixture. Add the vanilla and chocolate chips, and mix again.
Drop onto sheet pans lined with parchment paper using a small ice cream scooper or spoon. Bake for about 15 to 17 minutes until browned, noting that a little extra color for these will not mean they are overbaked – they need the extra time to hold together. Allow to cool before removing.

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Previous recipe videos mentioned:

Vegan Butter:    • Easy, spreadable VEGAN BUTTER | The V...  

Vegan Yogurt:    • Easy Vegan Yogurt, 3 Ways! The Vegan ...  

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