Cake Ingredients:
6 Eggs
1 tsp. Vanilla Extract (not the cheap crap)
1/2 c. Agave Syrup
1/2 c. Coconut Flour
1/2 tsp. Pink Salt
1/4 tsp. Baking Soda
1/2 c. Spectrum Shortening, melted
Direction: Preheat oven to 350 degrees. Into a large bowl add eggs, extract, and agave syrup. Whisk until mixed thoroughly. Add to this coconut flour, pink salt, baking soda and whisk until there are no lumps. Slowly drizzle in shortening as you whisk or beat with a hand mixer. Prepare a cake pan or pie plate. I would highly recommend you line it with parchment paper to make it easier to remove the final product out. Pour batter into prepared pan and bake for 35 minutes or until golden brown. Once baked, leave in pan for a few moments and then using the parchment paper, carefully remove and sit to cool on cooling rack.
Paleo Whipped Cream:
1 c. Coconut Oil, in liquid state not solid
1 c. Coconut Milk (Recipe Here)
1 T. Vanilla Extract (again, don't buy that cheap crap)
6 tsp. Arrowroot Powder
4 T. Agave Syrup
Strain 1 c. of coconut milk out from the recipe above and save the rest for later. Clean the blender really well! Add the strained coconut milk along with all the other ingredients into the blender. The goal is to emulsify all the ingredients together. Quickly pour the mixture into a glass or metal freezer safe container. Place in freezer for 20 - 30 minutes until a "skin" forms. You want all of the ingredients to be cool so feel free to press down that skin and feel the temperature underneath. Once the ingredients have cooled thoroughly, pour into a blender again and it will whip into the consistency of slightly firmer whip cream. This is not something that you can leave out so I would recommend serving immediately. Do not leave it out on the counter and expect it to stay together.
Strawberry Topping:
1 pkg Strawberries, frozen
2-3 T. Turbinado Sugar
Place the strawberries into a microwave safe bowl, defrost. Sprinkle on sugar, give it a toss or two.
Assemble yummy dessert just like in the picture above. ^_^
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