The smell of vanilla in the air. I took a deep breathe – its been a while since I’ve enjoyed the smell of home baked goods in the oven. After all the traveling, family visits and summer plans, its so nice to be able to enjoy the peace and quiet of home AND delicious home cooking. I’ve definitely had my lion’s share of amazing restaurant meals, in-law’s home cooking, sugary sweets that really makes summer all that much more fun. While I do reminisce and long for another long summer, it really is time to get back to my regular routine and reset.
I do think life is all about balance. I’ve been trying to also incorporate more delicious, healthy meals during the week – that are based around high protein meals. I also do need my sweet snacks – ranging from fruit, yogurt, chia pudding and my own home baked goods. Between work and all, I always need to make cooking efficient and fast. I love that this particular recipe comes together so quick. There’s nothing more time consuming than shaping individual cookies. So here is my lazy “sugar” cookie with a cashew yogurt frosting in “pizza form” – my fancy way of saying let’s just make one giant cookie! I love that this recipe also incorporates summer produce to bring in some natural sweetness and beautiful colors. It’s also a fun dessert to make with your children. Best of all, this is low carb, can be made sugar free (if you use keto sugar) and absolutely fail proof!
Fruits: Use favorite seasonal fruits, but our favorite is using fresh summer berries. I imagine sweet mango or peaches or bananas would also be delicious here
Cream: Cashew make this such more rich and indulgent than yogurt. I love the balance here of the both to achieve the perfect balance between creamy and light
Toppings: You make this super fun! While we’ve kept it simple a few interesting and delicious combinations can include:
- Banoffee – Banana, date caramel, whipped cream and chocolate shavings
- Raspberry and white chocolate – raspberries, shaved and melted white chocolate, crushed pistachios/macadamia nuts
- Tropical – mango, coconut flakes, nuts
- Crust:
- 1 cup almond flour
- 1 tbsp coconut flour
- 2 tbsp maple syrup
- ½ tsp baking powder
- ½ tsp vanilla
- 1 tbsp unsweetened plain yogurt
- Pinch of salt
- Cashew cream
- ¼ cup raw cashews, soaked in hot water for 1 hour
- ¼ cup unsweetened plain yogurt
- 1 tbsp maple syrup (+more to taste if needed)
- ¾ tsp vanilla
- 1 tsp coconut flour to thicken
- Toppings:
- Seasonal Fruits: We use Strawberries, blueberries, kiwi
- Optional: Nut Butter, Chocolate, Nuts, Coconut flakes,Honey (if fruits are not sweet enough), Fresh Mint
- Crust: Preheat oven to 350F.
- Combine all crust ingredients in a bowl until it forms a dough.
- Line a baking tray with parchment paper or baking mat. Flatten out the dough into a round circle (around 8 inch),
- Bake for 10-12 mins until brown. Let it cool completely.
- Cashew cream: drain the cashews and place all the ingredients except coconut flour in the blender. Blend until completely smooth. Taste and test and adjust sweetness. Stir in coconut flour to thicken the cream. I would add only a little at a time, you can add if you want it thicker.
- Optional: you can add a few drops of strawberry juice to make the frosting pink!
- Assembly: Take the crust out of the oven. Let it cool completely (30 mins), Spread cashew cream on top leaving a rim on the outer edge.
- Arrange your favorite fruit on top.
LOVE,
Z0e, Mia & Raena
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