I missed Day 6, which was National Root Beer Float Day, because I forgot that we didn’t have a Day 6 entry. Oops.
Quick remedy? Here are some ways you can celebrate (belatedly) this decadent holiday!
THE CLASSIC: Root beer, your choice of ice cream.
THE SHIRLEY TEMPLE SODA FLOAT: Strawberry or cherry soda, vanilla ice cream, and a cherry on top.
THE CAFFEINE CRUNCHER: Coke, mocha almond fudge ice cream, and a square of dark cacao chocolate.
THE GOLD MINER: Sprite, butter pecan or caramel ice cream, pralines or caramel candy
THE CALIFORNIA CRUSH: Orange soda, orange sherbert and vanilla ice cream
Hope you all get a chance to try it if you didn’t celebrate due to my oversight. Anyway, enough about that–no use crying over spilt, er, root beer, right? Moving on!
It’s the seventh day of National Eat Dessert First! Month, an entire 31 days dedicated to a different themed dessert but, more importantly, getting those desserts onto our plates and palates! Each day will feature a new guest chef’s photos and recipes for each theme. If you’re interested in joining in for a dessert-tastic month, read the details at the Dessert Month Challenge post. It’s never too late to start!
Our decadent Day 6 entry features a healthy, scrumptious apricot almond raspberry shortbread triangle, courtesy of up-and-coming poster kmazzy!
THEMED ENTRY #: ICE CREAM SUNDAE WITH BLUEBERRY SAUCE
Courtesy of: kmazzy
Source of original post here
For bubblebubba‘s Eat Dessert First month I decided to make something a bit healthier than most desserts. This is my take on the raspberries & cream theme.
This recipe was tweaked from ‘Apricot Almond Raspberry Shortbread Triangles’ at The Eat Clean Diet website and the original can be found here.
Mine looked more like this:
1c (112g) almond flour
1/3c (34g) vanilla protein powder
1tbs (7g) coconut flour
1/4c (20g) oats (plus some extra)
4 little packets stevia (recipe called for more but that’s all I had)
1/2c (122g) egg whites (recipe used liquid egg whites but I can’t get those where I live)
1tsp almond extract
2tbs (28g) greek yogurt
3/4 c (75g) fresh raspberries, sliced
Cococnut cream/milk (refrigerated overnight) & raspberries for topping.
There was also a tiny bit of ground flax seeds in mine as that was the last thing I ground before the almonds I used to make almond flour.
Pre heat your oven to 350 degrees. (That’s 180C or Gas 4 if you’re a Brit like me.) Line your baking sheet with nonstick parchment.
In a bowl combine your almond flour, protein powder, coconut flour, oats and stevia. Mix.
Add your egg whites, almond extract and greek yogurt to your dry ingredients. Mix well.
Fold in your raspberries. At this point you are supposed to spread it into a circle and cut it into 8 triangles but my mix was still very moist so I sprinkled some more oats in and dropped 8 blobs onto the baking sheet. Bake for 12-15 mins.
For the cream topping I vaguely followed the Coconut Whipped Cream recipe at DAMY Health which you can find here.
I removed my refrigerate coconut milk from the fridge and scraped a dollop of the top into a bowl then mixed with some mashed raspberries. Normally I wouldn’t bother with cream except for desserts but since this is Raspberries & Cream Day I made an exception.
I would say that if you are not used to baking with protein powder and ground nuts instead of flours you will probably find the texture of this very strange to start with. Shortbread is a bit misleading as it is not short and crunchy at all. It has a typical ‘nut&protein’ texture which is sort of dense but a bit spongy. I’m not sure how the writer of the original recipe managed to slice her dough. Perhaps the increased amount of stevia and the use of liquid egg whites make a lot of difference.
As a bonus here is the nutritional information (when made to original recipe which includes apricots, per 1 of 8 triangles/cookies).
Fat: 7.3g (1g Saturated)
You could have them for breakfast like I did with a berry & 0% fat greek yoghurt smoothie. Mmmmmmmmm.
I didn’t mean to make them look like boobs… honestly 🙂