By Christel King
gfcfsf whipped cream, cream cheese spread, oreo middle, homemade candy bar cream, cream pie filler, vanilla ice cream…*
(*Cheryl’s note: generally, whipped cream doesn’t fall into anyone’s idea of healthy food. I decided to include this recipe because it is very challenging to find gluten, dairy and soy free alternatives for cream. Technically, the recipe fits the guidelines because it IS largely fruit based, it is very low in sugar and has no hydrogenated fats. That being said, it is very high in fat and calories and should of course be used sparingly!!! )
you will need
3- 8oz cans of coconut milk 2 chilled, one not
authentic foods vanilla powder
frontier vanilla flavoring (alcohol free version)
1 teaspoon sugar
in a large bowl empty the NON chilled can, then open the 2 chilled removing ONLY the white solid matter into the bowl. Add in the 1 teaspoon sugar, 2 teaspoons frontier vanilla flavoring, and 1 teaspoon frontier vanilla powder. Whip for 3 min.
whipped cream- you have it made now!!
vanilla ice cream- simply freeze
cream cheese- let it ferment in the fridge for 3 days
oreo center- for the outsides of oreo mix up Miss Roben’s gram cracker mix melt one bag of gfcfsf chocolate chips mix together, add in 1/3 cup coconut flour. Press out on cookie sheets BETWEEN 2 waxed paper sheets, slightly freeze, and then cut out with glass cups. On another cookie sheet also with wax paper lining the BOTTOM only, lay out the above whipped cream recipe. Slightly freeze and cut out with smaller glass. Layer chocolate layer, vanilla layer, chocolate layer and freeze- you have gaffs Oreos, you can also bake instead of freeze the chocolate layers at 350 for 10 min watching them closely, this makes them more crisp verses no bake style.
Pie filler- boil 2 cups of fruit per pie you are making, add in 2 teaspoons corn starch, mixed with 4 teaspoons water to thicken. add in 2 cups of the above whipped cream for a 1 to 1 ratio blend and fill pie crust (Miss Roben’s corn free new improved one or gram cracker mix crust work) refrigerate to solidify
for an Oreo pie- do the Oreo chocolate recipe with 1/2 the chocolate chips, line pie pan with crust, melt other 1/2 and coat the pressed pie crust, then pour in organ whipped chocolate moose as directed on pouch, layer whipped topping above on, sprinkle lightly on top with authentic foods vanilla powder to look baked
use on granola, on fruit bowls etc.
for candy bar- use miss robens gram cracker mix and 1/2 it. With 1/2 mix in 1/2 the chocolate chips melted in with it, and other 1/2 as normal. Bake both mixes into strips at 350 at 10 min each. Melt the other 1/2 of a bag of gfcfsf chocolate chips. Place a chocolate gram on bottom layer, whipped cream in the middle, vanilla gram on top and dip in the melted chocolate, sprinkle sliced almond and shredded coconut on top and refrigerate and enjoy when solid
Anna: Christel: I can’t wait to try this…thank for yet another alternative!!
Pam: I love coconut, but my kids aren’t too crazy about the taste. I could eat this all by myself. I think they’ll enjoy it between two cookies. Coconut is healthier than we’ve been led to believe…
Paula: Yum. Can’t wait to try it — especially as ice cream.
Keara: I tried this when Christel made it and it tastes great. Now I am looking for bagels I can eat then I will have my old favorite breakfast back.
Angie: Great! Thanks!
Barbara: Loved it!
Dennis: I vote a 5
Melinda: Yummy …. I used this today to make a cake…
Bevie Jo: Way to go girl!!! Just keep on creating!
Chad: I loved it and I am not even on the diet, on pie it was great
Cindy: I can’t wait to try this! My son has missed “whipped cream” for sooo long! The candy bar recipe looks great to try for an Easter treat too. Thank you for sharing!