This happened to me recently.
Holidays for food bloggers are evidently akin to summer for movie makers…a reason to bust out with a blockbuster creation!
While I’ve had a few decent holiday-themed ideas over the years, I am much better at just posting the recipes that I enjoy on a regular basis, as opposed to feeling obligated to make something special.
This is kind of a phenomenon in my life.
If I’m expected to do something, I’m actually more reluctant to do it, whereas, if no one has preconceived hopes for my actions, I feel more compelled to act. I think I basically crack under a lot of pressure, hence the lack of red, white, and blue confections for our nation’s most recent patriotic event.
I recall last Halloween and Christmas, when I came up with a couple of great festive ideas, only they were literally a day late! Wah….
…and it happened again this year.
While our family had absolutely ZERO plans this year for the typical family barbecue or the like, on July 3rd, yours truly, came up with a simple, low-stress plan of just grilling burgers, eating outside (mosquitoes be damned!), and lighting a few sparklers.
In anticipation of our night, I also bought a carton of whipped cream along with some appropriately colored berries to create some type of sweet confection, because, hey, what’s any holiday without a dessert?
After making a batch of chocolate buckwheat crackers for my girls to munch on, I considered sandwiching them with some whipped cream and decorating the plate with berries.
To even further my dessert, I froze said sandwiches for about an hour, creating a delicious, ice-cream-sandwich-like treat that I just had to share here!
Healthy ice cream sandwiches made lighter and gluten-free!
- CHOCOLATE CRACKERS:
- 3/4 c. buckwheat flour created by grinding raw buckwheat groats
- 1/4 c. cocoa powder
- 1/2 t. baking soda
- 1/4 t. sea salt
- 2 T. coconut oil melted
- 4 T. maple syrup
- 1-4 t. water as needed
- 'ICE CREAM':
- 1/2 c. heavy whipping cream
- 1/2 t. vanilla
- stevia as needed for sweetness
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (flour, cocoa, baking soda, salt).
- Mix the oil and syrup and add them into the dry mix.
- Add in water by the teaspoon as needed to create the dough. The ingredients should all be moistened, but not sticky to the touch (you should be able to handle it).
- Freeze the dough for five minutes.
- Make a ball with the dough and place it onto a sheet of parchment paper.
- Cover the paper with plastic wrap and roll the dough out to about 1/8-inch in thickness.
- Using a pizza cutter, cut the dough into large squares.
- Bake the crackers for 22-26 minutes until the edges start to darken.
- Cool and break apart.
- Whip the cream with the vanilla and stevia.
- Dollop the cream between two crackers and freeze the sandwiches for one hour.
WW points (new system): 3; WW SmartPoints: 5
The number of ice cream sandwiches for the nutritional information is a guess-timate, as the cracker size will vary.
If you’re dairy-free, coconut whipped cream would most likely work here as well.
The first thing both my oldest daughter and husband proclaimed was that these tasted like ice cream sandwiches (hence the moniker), and my husband thought the cookie crackers tasted like Oreos, which I took to be man-code for ‘yum’. 🙂
What did you do for Independence Day?