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30 Minutes or Less

Gluten Free Edible Cookie Dough Recipe – 2 ways!

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overhead image of gluten free edible cookie dough in a small dish with a spoon.

My toxic trait is needing a little something sweet after every meal. Lately, I’ve been reaching for either a slice of my 4-ingredient banana bread or a bite of gluten-free almond flour brownies. However, sometimes I just don’t have the time to bake anything – and that’s where this no-bake gluten free cookie dough comes in!

Just 5 ingredients (not including the chocolate chips), one bowl, and only a few minutes to throw together. This seriously simple dessert recipe is so easy, even my husband could make it… and that’s saying something!

a scoop of gluten free edible cookie dough in a small dish with a spoon.

What You’ll Need to Make This Recipe

Softened Butter or Coconut Oil: Choose your preferred butter or coconut oil to create that perfect cookie dough consistency. Butter adds richness, while coconut oil keeps it light and healthy.

Milk: Opt for non-dairy milk to make this recipe dairy-free. Choose your favorite variety – almond, soy, or oat – to enhance the cookie dough’s creaminess.

Sugar: Select your sweetener of choice – brown sugar, coconut sugar, maple sugar, or cane sugar. Cane sugar is best for a sugar cookie flavored dough, and brown sugar is best for a chocolate chip cookie flavored dough. I used maple sugar to make mine a little healthier, but still delicious!

Vanilla Extract: A teaspoon of vanilla extract elevates the dough’s aroma and taste, creating that classic cookie flavor.

Gluten-Free All-Purpose Flour: The star of our gluten-free show! Ensure it’s a high-quality gluten-free flour blend for the best tasting results.

Mini Chocolate Chips: Tiny bits of chocolatey goodness – these Enjoy Life mini chocolate chips are perfectly sized for this edible cookie dough. However, if you don’t have mini chocolate chips, feel free to use any size chocolate chip or chunk you’d like!

coconut oil, gluten free flour, vanilla extract, maple sugar, and chocolate chips on a table.

Why You’ll Love This Gluten-Free Edible Cookie Dough

  • Simple & Quick: This recipe is incredibly easy to make with just a few ingredients and minimal prep time.
  • Delicious & Creamy: The combination of sugars and vanilla gives this dough a sweet, creamy flavor that’s perfect for satisfying your cookie dough cravings.
  • Versatile: Enjoy it straight from the bowl, as a topping for ice cream, or use it in other dessert creations like truffles or as a cake filling.

Safety Tips (How to Heat-Treat Flour)

To ensure the gluten-free flour is safe to eat raw, you can heat-treat it:

  • Microwave Method: Microwave the flour for about 1 minute, ensuring it reaches a temperature of 165°F.
  • Oven Method: Spread the flour on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally to prevent burning.

Adjust This Recipe to Your Dietary Needs

Dairy-Free/Vegan: Use coconut oil instead of butter and non-dairy milk like almond milk. Ensure the chocolate chips are dairy-free and vegan.

Sugar Alternatives: You can substitute brown sugar with coconut sugar, cane sugar, or maple sugar to fit your dietary preferences.

Recipe Variations and FAQs

Variations:

  • Chocolate Cookie Dough with Marshmallows: Add 2 tablespoons of cocoa powder and mini marshmallows.
  • Matcha White Chocolate Cookie Dough: Add 1 tablespoon of matcha powder and white chocolate chips.
  • Lemon Poppyseed Cookie Dough: Add ½ teaspoon lemon juice, ½ teaspoon lemon zest, and ½ tablespoon poppy seeds.

FAQs:

Can Gluten-Free Flour Be Eaten Raw?: It’s generally safe, but heat-treating the flour is recommended to kill any potential bacteria.

How Long Will the Dough Last in the Fridge?: Store in an airtight container for up to 5 days.

Can You Freeze Gluten-Free Cookie Dough?: Yes, freeze the dough for up to 3 months for later use.

Edible double chocolate gluten-free cookie dough in a small dish with a spoon.

Additional Notes

  • Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.
  • Use Fresh Ingredients: Ensure your ingredients, particularly the butter and milk, are fresh for the best taste and texture.
  • Enjoy Responsibly: This recipe is meant to be eaten raw, so don’t try to bake it as it won’t hold together properly without eggs.
overhead image of gluten free edible cookie dough in a small dish with a spoon.
4 from 60 votes

Gluten Free Edible Cookie Dough Recipe – 2 ways!

A super simple recipe for edible gluten-free cookie dough! It’s a quick and easy fix to satisfy your sweet tooth. Made dairy-free, egg-free, and healthy too!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

Classic Gluten-Free Cookie Dough

  • 2 tablespoons butter or coconut oil, softened
  • 3-4 tablespoons milk, I used non-dairy almond milk
  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free all purpose flour
  • 1/4 cup mini chocolate chips

Double Chocolate Gluten-Free Cookie Dough

  • 2 tablespoons butter or coconut oil, softened
  • 3-4 tablespoons milk, I used non-dairy almond milk
  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
  • 1/2 cup gluten-free all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup mini chocolate chips

Instructions

  • Add all the ingredients except the chocolate chips to a large bowl and stir to combine.
  • Then, fold in the chocolate chips and enjoy!
    edible gluten free cookie dough step 2
  • For Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.

Notes

  • Gluten-Free All Purpose Flour: I recommend using either Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur’s Gluten-Free Measure For Measure Flour, I’ve made these recipes with both brands and they’re delicious! The one gluten-free flour brand I would avoid is Trader Joe’s, for some reason the taste of that flour can be quite bitter.

    • Don’t Miss These Cookie Dough Recipes!

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    30 Minutes or Less

    5-Ingredient Baked Honey Teriyaki Salmon Recipe

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    Close up image of a honey teriyaki salmon fillet on a plate with rice and sliced green onion.

    My family and I are creatures of habit. When we find a meal we love, we stick to it. Our current favorites are my one-pan hunan chicken recipe and Instant Pot white chicken chili with gluten-free cornbread. We seriously eat those at least once a week!

    However, as soon as this honey teriyaki salmon recipe came along, I instantly added it to our weekly rotation. My husband went crazy for this perfectly flaky and incredibly flavorful salmon! Served with rice and steamed veggies for a healthy, balanced, and satisfying meal.

    honey teryaki salmon on a plate with rice, broccoli, green onion, and a lime.

    What You’ll Need to Make Honey Teriyaki Salmon

    Salmon: The star of our show – salmon brings a rich, flaky texture and a dose of omega-3 fatty acids to the dish. Opt for fresh, quality fillets for the best results.

    Honey: A natural sweet touch – honey brings a luscious sweetness to the teriyaki sauce, balancing the savory elements.

    Tamari or Soy Sauce: Tamari adds a gluten-free option for our sauce, while soy sauce brings that classic umami flavor. Choose based on your dietary preferences.

    Fresh Ginger: Opt for fresh, not powdered ginger in this recipe! I like to buy my fresh ginger in bulk, then store it in the freezer until I need some. Then, I cut off a hunk of fresh ginger, peel off the skin, and grate it into the honey teriyaki sauce.

    salmon fillets in a baking dish with salt on top
    salmon fillets in a baking dish with honey teriyaki sauce
    cooked honey teriyaki salmon in a baking dish

    Tips and Tricks

    • Allow the salmon to marinate for at least 1 hour for optimal flavor infusion. For an extra boost, marinate it up to 8 hours for an even more succulent result.
    • While baking, spoon the sauce from the bottom of the dish over the salmon. This basting ensures that the fillets are coated in the delectable teriyaki goodness.
    • Use a meat thermometer to check the salmon’s internal temperature. Aim for 125°F for a perfectly cooked, moist fillet.
    Honey teriyaki salmon flaked apart on a plate.

    Adjust This Recipe to Your Dietary Needs

    Make it Gluten-Free: Opt for tamari instead of soy sauce to make this dish gluten-free while maintaining that savory teriyaki taste.

    Make it Grain-Free: Serve the honey teriyaki salmon over cauliflower rice for a grain-free option, keeping it light and satisfying.

    close-up overhead image of honey teriyaki salmon on a plate with rice.
    5 from 1 vote

    5-Ingredient Baked Honey Teriyaki Salmon Recipe

    This honey teriyaki salmon recipe is my new favorite quick and easy weeknight meal! It comes together with just 5 ingredients, is packed with flavor, and super healthy too. The salmon is marinated then baked until perfectly flaky and tender every time!
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 10 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4 servings

    Ingredients

    • 4 6-8 ounce salmon fillets
    • salt, to taste
    • 1/4 cup tamari
    • 3 tablespoons honey
    • 2 garlic cloves, grated
    • 1-inch piece fresh ginger, peeled and grated

    For serving:

    • 2 cups cooked rice
    • 1 crown broccoli, steamed
    • sliced green onion
    • sesame seeds

    Instructions

    • Place the salmon skin side down in a large baking dish. Pat salmon fillets dry with a paper towel and lightly season with salt.
      honey teriyaki salmon step 1
    • In a small bowl, whisk together the tamari or soy sauce, honey, garlic, and ginger.
    • Pour the sauce over the salmon fillets, then cover the baking dish and refrigerate for at least 1 hour or up to 8 hours.
    • Preheat oven to 400° Fahrenheit and remove then uncover baking dish with salmon from the fridge.
    • Spoon the sauce from the bottom of the baking dish over the salmon, then bake for 10-12 minutes or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
    • Assemble four bowls with rice and steamed broccoli, then place one salmon fillet into each bowl. Pour they honey teriyaki sauce over top of each fillet, then finish off the bowls with sliced green onion and sesame seeds.
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    Breakfast

    4-Ingredient Banana Bread (gluten-free!)

    By
    Stacked slices of 4 ingredient banana bread, with a hand lifting the top slice.

    We’ve been on a big banana bread kick in my house. But the problem was… every time I make a new loaf, it’s gone in a couple days! So I needed a quick, easy, and SIMPLE recipe to get in our banana bread fix without spending too much time in the kitchen. *enter 4 ingredient banana bread.*

    And if you’ve been around here a while, you know I’m all about the easy sweet treats! This time last year I went through a huge 5-ingredient edible gluten-free cookie dough phase (major pregancy craving!) and over the summer, I couldn’t stop making my 6-ingredient healthy gluten-free mug cake. There’s just something about having a healthier sweet treat on-hand that leads to happier days and a happier life.

    Something else I always have on-hand? Bananas. I pretty much buy a bunch of bananas every week because, again, we just love them in this house. However, we often find ourselves with a few overly ripe bananas by the end of the week. But thanks to this 4 ingredient banana bread recipe, I always have a way to put them to good use!

    I made my banana bread gluten-free, but you totally don’t have to! This recipe is also naturally dairy-free which I LOVE. And I should mention, it’s easily made refined sugar-free as well. For all dietary swaps, check out the “adjust this recipe to your dietary needs” section below. Happy 4-ingredient baking, friends!

    a slice of 4 ingredient banana bread with a bite taken out.

    What You’ll Need to Make 4 Ingredient Banana Bread

    Bananas: The star of the show! These bananas bring natural sweetness and moisture to the bread. The riper, the better – those speckles on the peel are a sign of maximum flavor.

    Eggs: Eggs play a crucial role in binding the ingredients together, providing structure to the bread. They contribute to the moist and tender texture we all love.

    Brown Sugar: Brown sugar adds a rich caramel flavor and sweetness to the banana bread. It complements the bananas perfectly, creating a delightful depth of taste.

    Self-Rising Flour: The key to keeping it simple! Self-rising flour contains baking powder and salt, eliminating the need for additional leavening agents. It ensures your banana bread rises beautifully. But if you don’t have self-rising flour, feel free to use regular flour instead, then add 1 1/2 teaspoons of baking powder and 1/2 teaspoon baking soda to the recipe!

    Tips and Tricks

    • The riper your bananas, the sweeter and more flavorful your banana bread will be. Don’t shy away from those brown speckles!
    • Mix the ingredients until just combined. Overmixing can affect the texture, so keep it simple and stir until everything is blended.
    • Allow your banana bread to cool slightly in the pan before transferring it to a wire rack. This patience ensures a neater slice and preserves the bread’s texture.
    sliced 4 ingredient banana bread with a knife on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Gluten-Free: Swap out the self-rising flour for a gluten-free alternative to make this banana bread gluten-free. I used Beth Blends Grain-Free Flour Blend in my 4 ingredient banana bread and it worked great!

    Make it Refined Sugar-Free: Opt for coconut sugar as a substitute for brown sugar for a refined sugar-free option.

    Stacked slices of 4 ingredient banana bread, with a hand lifting the top slice.
    4.25 from 20 votes

    Incredible 4 Ingredient Banana Bread (gluten-free!)

    Baking doesn’t have to be complicated, and this 4 ingredient banana bread proves just that! With one bowl and a handful of simple ingredients, you can whip up a loaf of incredibly moist and delicious banana bread. Best enjoyed as a breakfast, snack, or dessert!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 10 servings

    Equipment

    • 1 large bowl
    • 1 9×4-inch loaf pan

    Ingredients

    • 3 large and overripe bananas
    • 2 large eggs
    • 1/2 cup brown sugar
    • 1 1/2 cups self-rising flour see Notes

    Optional Add-Ins

    • 2 teaspoons ground cinnamon
    • 1 teaspoon vanilla extract
    • 1/2 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and grease or line a 9×4-inch loaf pan.
    • Place the bananas in a large bowl and mash well with a fork, until mostly smooth.
    • Add the eggs to the bowl and whisk to combine. Then, add the brown sugar and flour, then mix again until fully combined and no pockets of flour remain.
    • Pour the batter into your prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted down the center of the bread comes out clean.
    • Remove the banana bread from the oven, then let it cool completely before slicing.

    Notes

    If you don’t have self-rising flour, you can use all purpose flour instead. But, if you use all purpose flour, make sure to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda to this recipe.

    Nutrition

    Serving: 1slice | Calories: 135kcal | Carbohydrates: 28g | Protein: 3.5g | Fat: 1g | Sugar: 10g
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    30 Minutes or Less

    Chocolate Covered Strawberry Almond Flour Brownies

    By
    overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.

    With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

    So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

    bite shot of chocolate covered strawberry almond flour brownies.

    What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

    Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

    Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

    Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

    Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

    close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

    Can I use store bought brownie mix instead?

    You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

    Tips and Tricks

    • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
    • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
    • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!
    overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.
    3 from 3 votes

    Chocolate Covered Strawberry Almond Flour Brownies

    These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Servings: 4 servings

    Ingredients

    • 1 cup sugar, I used coconut sugar
    • 3 large eggs
    • 1 1/2 cups almond flour
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 1/2 cups chocolate chips, divided
    • 1/2 cup olive oil, or any vegetable oil
    • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

    For the chocolate drizzle:

    • 1/2 cup chocolate chips
    • 1 teaspoon coconut oil

    Instructions

    • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
    • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
    • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
    • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
    • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
    • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
    • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
    • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Homemade Ginger and Turmeric Immunity Shots Recipe

    By
    Homemade immunity shots with fresh lemon, orange, ginger, and turmeric on the side.

    As I enter my first cold and flu season as a mom, I’m doing everything I can to boost my family’s immune system! While my son (currently 9 months old) can’t have these immunity shots quite yet, my husband and I each take a shot a day to… keep the doctor away. Sorry, I had to!

    These immunity shots are jam-packed with antioxidants to help strengthen your immune system. A combination of fresh ginger, turmeric, and citrus create a powerhouse to help ward off colds. Also, the addition of black pepper helps to activate the turmeric, leading to even more anti-inflammatory benefits.

    They’re tangy, spicy, incredibly potent, but work some serious magic to keep my family healthy. If you also want to avoid getting sick this cold and flu season, I highly recommend you whip up a batch too!

    homemade immunity shot being poured into a glass.

    What You’ll Need to Make this Immunity Shots Recipe

    Fresh Ginger: Ginger is renowned for its anti-inflammatory and antioxidant properties. It aids digestion, soothes sore throats, and provides a zesty kick to our immunity shots. And in case you have leftover fresh ginger after making this recipe, use it to make these healthy teriyaki chicken bowls. Eating an overall healthy diet also works wonders for building a strong immune system!

    Fresh Turmeric Root: Curcumin, the active compound in turmeric, is a superhero in the anti-inflammatory world! It’s a natural immune booster, assisting the body in fighting off infections and promoting overall well-being.

    Lemons: Packed with vitamin C, lemons contribute to collagen production, which is crucial for skin health. They also support the immune system and add a refreshing citrusy flavor to the shots.

    Oranges: Another vitamin C powerhouse, oranges help stimulate the production of white blood cells, enhancing the immune system’s defense mechanism against illnesses. Because of its cold-fighthing benefits, I aim to eat as much vitamin C as possible this time of year. One of my favorite ways to enjoy citrus fruits is in this citrus salad recipe – seriously so good!

    Black Pepper: Piperine, found in black pepper, enhances the absorption of curcumin from turmeric. This dynamic duo ensures you get the most out of the turmeric’s immune-boosting properties.

    homemade immunity shots with lemon, orange, fresh ginger, and fresh turmeric on the side.

    What are the Health Benefits of Immunity Shots?

    • The combination of fresh ginger, turmeric, lemons, and oranges provides a powerful boost to the immune system! These ingredients are rich in antioxidants and vitamins, supporting the body’s defense against infections and illnesses.
    • Ginger and turmeric, with their anti-inflammatory properties, help reduce inflammation in the body. Chronic inflammation is linked to various health issues, and incorporating these shots into your daily routine may contribute to overall well-being.
    • Lemons and oranges are excellent sources of vitamin C, essential for collagen production, skin health, and a robust immune response. Regular consumption of these immunity shots ensures a steady intake of this vital nutrient, promoting optimal health!

    Tips and Tricks

    Play with Ratios: Adjust the quantities of ginger, turmeric, and citrus to suit your taste preferences. If you enjoy a more zesty kick, add an extra squeeze of lemon or orange.

    Storage Savvy: To ensure your shots stay fresh, store the juice in an airtight container in the fridge. Use dark glass containers to protect the ingredients from light, maintaining their potency.

    Prep Ahead: Consider prepping larger batches and freezing the juice in ice cube trays. Pop out a cube whenever you need a quick immunity boost – it’s a time-saving trick for those hectic days.

    Homemade immunity shots with fresh lemon, orange, ginger, and turmeric on the side.
    5 from 3 votes

    Homemade Ginger and Turmeric Immunity Shots

    These immunity shots are packed with antioxidants to help strengthen your immune system! They’re the easiest, most natural way to help prevent getting sick during cold and flu season. Fresh ginger and turmeric, plenty of citrus, and black pepper make for a tangy, spicy, and potent immunity shot. Enjoy once a day for optimal results!
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 10 servings

    Ingredients

    • 1/4 cup fresh ginger, chopped
    • 1/4 cup fresh turmeric root, chopped
    • 2 lemons, peeled and chopped
    • 2 oranges, peeled and chopped
    • 1 teaspoon black pepper
    • 2 cups water

    Instructions

    • Add all ingredients to a blender and blend on high for 1-2 minutes.
    • Place a fine mesh strainer over a bowl or pitcher and pour the liquid through the strainer, and use a spoon to stir the liquid around in the strainer to separate the pulp from the juice.
    • Discard the pulp in the strainer, then pour the juice into an airtight container and store it in the fridge for up to 2 weeks.
    • When ready to drink, pour 2 ounces into a glass and drink quickly (like a shot!).

    Nutrition

    Calories: 300kcal
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