To my American readers: here is how to impress your 4th of July BBQ guests. Introducing this adorable and healthy 4th of July cookie cake recipe.
This patriotic recipe is my latest Almond Breeze partnership creation, and it’s a pretty cute one, if I do say so myself. (Looking for a gluten free and/or vegan option? Check out last year’s patriotic creation: No Bake Blueberry Custard Pie.)
This cookie cake is easy to make, tasty, and won’t give you a massive sugar crash like most recipes like it, either. #winning
It’s packed with fiber from the whole wheat pastry flour (be sure to use pastry flour, not regular whole wheat flour) and oats and has a nice added vanilla punch without any extra sugar from Almond Breeze Almondmilk Unsweetened Vanilla. As for the icing? It’s actually just vanilla Greek yogurt, which makes this recipe super easy AND adds a nice protein punch to the mix.
Not to mention all the nutrients the berries bring to the mix! No food dye needed here.
I call this a cookie cake because that exactly what it is: a mix between a cookie and a cake! The texture and flavor is somewhere in between an oatmeal cookie and a vanilla cake; crispy around the edges, chewy but fluffy in the middle, and nice and vanilla-y.
This would actually make a great breakfast or afternoon snack, too.
To make it, simply whisk together the dry and wet ingredients separately, then add the wet to dry, mixing gently until a dough forms.
Then pat the dough into a baking pan, bake 25 minutes, and it’s ready to be decorated!
Be sure to use vanilla GREEK yogurt – not regular yogurt – as your icing; the regular kind won’t be thick enough to stay put. I recommend full fat if you can find it, too. If you’re vegan, I bet a thick vegan yogurt would do the trick instead.
With your blank canvas ready, it’s time to make your flag – or whatever else you like! Feel free to get creative depending on the season/holiday.
The full recipe is below. Have fun and enjoy! This would be a great one to make with kids – I think they would have a lot of fun making the flag topping.
Healthy 4th of July Cookie Cake
by fANNEtastic food
Prep Time: 20 minutes
Cook Time: 25 minutes
Keywords: bake baked goods dessert whole wheat/grain vegetarian soy-free July 4th cake cookie
Ingredients (~12 servings)
- 1 cup whole wheat pastry flour
- 1 cup old fashioned oats
- 1/2 cup cane sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons vegetable oil or melted coconut oil
- 6 tablespoons Almond Breeze Almondmilk Unsweetened Vanilla
- 6 ounces vanilla Greek yogurt
- Assorted berries, for garnish
Preheat the oven to 350 degrees F.
Whisk together the flour, oats, cane sugar, salt, and baking soda in a large bowl.
Add the vegetable oil and almondmilk and stir gently until a dough forms. Pat the dough into a greased, foil-lined 11×7 inch baking pan.
Bake for 25 minutes, until the edges are golden brown and the center is set. Allow to cool, then remove from the pan and peel back the foil.
Spread the Greek yogurt evenly over the cake and top with berries.
Have a wonderful holiday weekend, my friends! I’ll be taking tomorrow off, so I’ll see you back here on Monday!
What’s your favorite 4th of July BBQ treat? I share some more ideas in this post: Healthy 4th of July BBQ recipes. The patriotic strawberries at the end of that post are one of my all-time faves!
Thank you to my friends at Blue Diamond Almond Breeze Almondmilk for sponsoring this post. Previous Almond Breeze sponsored recipe creations:
Healthy 4th of July Cookie Cake Recipe originally appeared on fANNEtastic food | Washington D.C. area Registered Dietitian | Recipes + Healthy Living + Fitness on July 2, 2015.
The post Healthy 4th of July Cookie Cake Recipe appeared first on fANNEtastic food | Washington D.C. area Registered Dietitian | Recipes + Healthy Living + Fitness.
SOURCE ARTICLE: : http://www.fannetasticfood.com/2015/07/02/healthy-4th-of-july-cookie-cake-recipe/