This is the last installment of recipes and what better to conclude with DESSERTS!!!
These are fun, festive, and healthy and you and the your whole crew will enjoy!
USA Flag Cake:
Ingredients
1/2 cup grass-fed butter (melted)
1/2 cup dark cacao chocolate chips
1 scoop of chocolate or vanilla whey protein powder
1/2 cup of coconut palm sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
2 tbsp red liquid food color
1 cup coconut flour
1/2 tsp baking powder
1/4 cup of vanilla coconut creamer
Cream Cheese Frosting:
¾ cup coconut creamer
1 cup greek cream cheese (softened)
1/8 cup of honey
1/8 cup of maple syrup
1 tablespoon vanilla extract
Topping:
1 cup of blueberries
3 cups of sliced strawberries
Directions:
Preheat oven to 325 degrees
Use parchment paper & line a 9″x9″ baking pan.
Stir butter & chocolate in a medium saucepan over low heat until all is melted stir frequently and watch closely.
Remove from heat.
In a small bowl whisk in sugar & then eggs one at a time.
In a medium bowl combine flour, salt, protein, coconut creamer, vanilla, salt & food coloring.
Then add the eggs and melted chocolate. Beat on medium for 2 minutes or until ingredients are mixed thoroughly.
Transfer batter to prepared pan.
Bake for 25-30 minutes or until brownies is baked and not gooey in the middle. ( I test mine by sticking a toothpick in the middle). Also if the edges are slightly crisp it should be ready.
Cool completely in pan on a rack.
To make frosting:
Whip coconut creamer until small peaks form.
In a separate bowl, whip cream cheese until smooth, then blend in honey, maple syrup, and vanilla
With a rubber scraper, blend whip cream into cream cheese mixture and spread on top of brownies.
Arrange Blueberries and Strawberries to resemble to the American Flag…
Enjoy!
American Flag Fruit Skewers:
12 wooden skewers
1 pound strawberries (halved)
6 ounces blueberries
3 bananas
Serving tray
Directions: Rinse and dry berries. Chop the stems off strawberries, then cut into halves from stem to point. Cut the point off strawberries and set aside. Slice bananas and set aside. Starting with the blueberries, skewer about six on top and alternate between two banana slices and one strawberry slice until you reach the end. Place on a platter and keep refrigerated until serving.
American Flag Cake:
Ingredients:
2 1/2 cups coconut flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups coconut milk half and half (preferably vanilla flavored)
4 large egg whites
1 1/2 cups palm sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
red and blue gel paste coloring
Directions:
1. Center two racks in the oven and preheat oven to 350°F. Spray three 8 or 9-inch round cake pans with nonstick spray. Add a spoonful of flour to each, shake it around and tap out the excess.
2. To Make Cake: Mix together flour, baking powder and salt. Whisk together half and half and egg whites in a medium bowl. In a large separate, large bowl, use an electric mixer to blend together butter and sugar; beat at medium speed for a full 3 minutes, until the mixture is very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly between three glass bowls. Color two of the bowls of batter- one dark red and one dark blue. Just add the color a little at a time until you reach the hue you’d like. Scoop each of the batters into their own prepared pan.
3. Bake for 20 to 25 minutes for 8-inch rounds (15 to 20 for 9-inch), or until the cakes have risen and are springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes. Invert and cool to room temperature right side up on wire racks. When cooled, frost the cake as you would a 3-layer cake, frosting each layer before adding the next, and then covering the whole cake with frosting too.