Fresh Apricot's and Sweet Cakes with Coconut Cream
Sitting in the wonderful breeze today, my mind was running over and over... I want to make a super tasty treat for the boys'!! My neighbor/best friends tree was looking pretty full of apricots, so I decided I was going to make some jam. Then while I was looking up the recipe for the jam, my mind went to this wilton® brownie cup pan that I used not too long ago for some strawberry shortcakes.
I decided that I would make up my own tasty treat. :-) I went into the kitchen and got to work. I started with the sweet cakes. I whipped up a gluten free pancake mix and added some sweetener. Then I pulled out my wilton® brownie cup pan and filled it up and baked them at 350 degrees till golden brown. (about 20 minutes).
I then got to work on the Apricot filling. I cleaned and pitted the mini apricots and sliced them into small pieces. I added 1/4 cup of Stevia and cooked them on low until they were a Carmel glaze of yummy goodness. Tasting is my favorite part. I say, if the taste of Stevia isn't your style, then add 3/4 cup of sugar.
While I let the Apricot compote cool a bit, I decided to make a Coconut Cream. I used 1 1/2 cups of Coconut Milk, Stevia and 2 pkg of Knox Original Unflavored Gelatin in the blender to make sure all the ingredients were well blended.(Make sure to follow the direction on the gelatin box) I put the coconut mix in the refrigerator for about 3 hours. The mix wasn't quite right, so I put it in the freezer for about 1/2 an hour more and it was the perfect consistency for the cakes.
The final result... A tasty, tangy and sweet treat treat fit for any sweet tooth. The boys' ate their treats when they came back from their swim time at the local Creek(water hole). What a fun day it has been!
Happy Eating :-))
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