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Red, White and Blueberry


Red, White and Blueberry


It's summer time, which means it is all things red, white and blue... especially since it is the 4th of July! I teamed up with Whole Foods to showcase some festive treats! I have two options of very berry fun below. You can get all these ingredients including the organic berries at your local Whole Foods Market. 

If you are vegan/ vegetarian you are in luck, because both of these desserts are for you. Personally, if you have some sort of food restriction I suggest taking dessert to your party. First of all, because you can eat it, HA! Secondly, because most people don't realize the whipped cream is made of chickpea juice or the cream is coconut cream and they are pleasantly surprised. Plus, it makes you look like some sort of Top Chef Chemist (totally my opinion, just saying whipping that chickpea brine into whipped cream makes me feel like a badass.) 

(Be sure to go between 7/5 through 7/9 for a special Summer Savings on 18oz organic containers of Blueberries.) 




The Vegan Gluten Free Very Berry Trifle


This is super easy and takes no time at all. The only thing you have to remember is to put your coconut cream in the refrigerator the night before. I served these in little glasses which makes it easier to serve, and everyone gets their own little dessert. Oh yeah and you can just put them in plastic cups for the kiddos and easy clean up! 


I used a box cake for this as well, which literally made this dessert take less than 30 minutes. I was able to make the coconut cream and the whipped cream while the cake was cooking. If you have two mixers, it is even quicker....but I totally understand you aren't as crazy I am for having two mixers...seriously I LOVE a mixer. 


Vegan/GF Berry Trifle

Ingredients:
Cake -
- Vanilla Box Cake Mix (I used the brand "Simple Mills" from Whole Foods, the mix only contains 6 ingredients and is high in protein and low in sugar)
- 2 Flax Eggs (One egg = 1 tbs flax seed and 2.5 tbs water)
1/3 cup water
1/3 cup oil
1 tbs vanilla

Cream -
2 cans coconut cream (placed in refrigerator overnight)
2 tbs sugar
1 tsp vanilla

Assorted Berries-
*such as an 18 oz container of organic blueberries from Whole Foods

Vegan Whipped Cream
-1 can chickpeas
-1/4 tsp cream of tartar
-2 tbs sugar
 -1 tsp vanilla 

The cake box suggested using eggs, however I chose to make this vegan. It suggested 3 eggs however I only used 2 flax eggs so the mix didn't become over liquified. Mix ingredients together and follow directions on box.

While cake is cooking, take coconut cream out of refrigerator. Open the cans and you will notice the white cream has solidified you want to scoop out this portion only and place it in your mixer with a whisk attachment. 

Whisk the solidified coconut cream for about 5-8 minutes, until you notice peaks start to form. Add in sugar and vanilla and whisk another 2 minutes. 

Cover coconut cream mixture and place back in refrigerator until ready for use. Drain can of chickpeas into mixer with whisk attachment. (This is very similar to coconut cream - you can totally skip this step if you only want to use coconut cream. It isn't totally necessary to have both.) Add chickpea brine and cream of tartar and whisk for about 5 minutes. Increase speed to high for another 2-4 minutes until peaks start to form and add in vanilla and sugar. Whisk again for another 5 minutes until it is nice and fluffy.


Assemble trifle however you like. This is a great way for kiddos to also help make dessert as well, because they can build and make their own however they like. Like I said before, you also get to impress everyone by using vegan cream and turning chickpea juice into whipped cream!


Vegan Meringue Cookies

These cookie are also super impressive and really simple! You can eat them as is or you can decorate a cake with them. These cookies take time, not in the preparation but in the baking and even more so in the drying, so give yourself at least one extra day if you are going to do these.

Ingredients:
1/2 cup aquafaba (also known as chickpea brine)
1/3 cup sugar
1/4 tsp cream of tartar

Preheat oven to 195 degrees F. Line 2 baking sheets with parchment paper or silicon mat. I prefer to use a silicon mat when working with meringue. 

Add aquafaba and cream of tartar to mixer with whisk attachment. Whisk on medium to medium high for about 5 - 7 minutes, or until peaks start to form. Slowly add in the sugar one scoop at a time while continuing to whisk. Whisk for another 5 minutes. 

The mixture will be super light and fluffy, carefully add to a pastry bag (if you don't want to use a pastry bag you can spoon each cookie onto sheet). For a more consistent sized cookie, use a pastry bag, I used a pastry tip, you can also plain circles.

Once you have piped cookies onto prepared baking sheets, bake for 1.5 hours. DO NOT OPEN THE OVEN. I REPEAT DO NOT OPEN THE OVEN. In order for these to work they must be dehydrated, once the bake is complete leave the cookies in the oven to cool completely (maybe even overnight). 

If you notice after you take them out and they become sticky, place them back in the oven at 195 degrees F and bake again. Store in a super air tight container, serve immediately if possible.



Last but not least the vegan cake.....so not only is it the 4th of July, but it is also my birthday week! So, I basically made myself a birthday cake. The best part about this is all of the coloring in the cake is done with natural food coloring and is SUPER easy....the hard part is the cake, the icing, the piping, the leveling, and all the other stuff that comes with cake baking.

Vegan Lemon Raspberry and Blueberry Cake

Happy Birthday USA and Happy Birthday me...well my birthday is actually a few days away, but I'll eat this cake too! This cake is made using 100% natural food coloring and the berries to give it the red, white and blue look. Perfect for summer.


Ingredients:
Cake -
1 1/2 c almond milk
2 tsp apple cider vinegar
1 cup sugar
1/3 c melted coconut oil
1 tsp vanilla
2 cup flour
3 tbs corn starch
3/4 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tbs lemon zest
2 tsp juice from lemon
 2 cup berries of choice ( I used blueberries and dried raspberries)

Icing-
2 sticks vegan butter, room temperature
4 cups powdered sugar
2 tsp vanilla
1/4 cup vanilla almond milk
1 package freeze dried raspberries

Preheat oven to 350 degrees. Prepare two 8 inch cake pans with melted butter or oil and add a bit of flour to all inner sides of the pan and shake out excess.

Mix almond milk and apple cider vinegar in a bowl and stir. Let sit for about 5 minutes. Mix in sugar, oil, vanilla, lemon zest and lemon juice. In another bowl sift flour, corn starch, baking soda, baking powder and salt.

Slowly pour flour mixture into liquids mixture. You can use a mixer with paddle attachment or hand mix. Don't over mix.

Separate mixture into halves. Pour blueberries into one half. Mix other berries into the other half. **Here I ground freeze dried raspberries and divided the second batter into halves again. Keeping one half white and one half blue, I marbled them together by pouring the white and blue batter into one cake pan and using a knife swirled the mixture together.***

Pour batter into cake pans and bake for 22 to 25 minutes. Take cakes out of oven and leave them in their pans for about 15 minutes and then transfer onto cooling racks.

Cool cakes on completely before frosting.

In a mixer with paddle attachement mix butter for about 5 minutes until it turns a pale yellow and is fluffy. Slowly add in powdered sugar one scoop at a time while continuing to mix. Add vanilla and add milk slowly to mixture. Do not add all of the milk at one time. Turn mixer on medium high and mix again for another 5 minutes. Icing should be spreadable but hold its shape. You can tell my scooping some up with a spoon and holding it upside down and the icing should hold its shape.

Place blueberry cake on the bottom and ice the top, you can use a spatula or pipe depending on how you want your cake to look. Place raspberry cake on top of that adding more icing.

To make the red stripes, place freeze dried raspberries in a food process and grind. Cut strips of paper and place them on top of the iced cake in the pattern you like. Next, pour ground raspberries into a sifter and slowly sift over the pattern on the paper. VERY CAREFULLY remove the paper.

Finish topping your cake, I used the meringue cookies and berries for extra red, white and blue!







**Disclosure: I have a partnership with Whole Foods Market and was compensated for my work but all words and opinions are my own.

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