Tea with the Bride-To-Be plus Recipes

aip lemon tarts gluten-free brownie tarts

Last weekend I had the honor of hosting a bridal shower for my sister-in-love, Serena at my house. Originally it was going to be out in the backyard and be a way to christen the She Shed, but it rained the day before making the entire backyard dirty and muddy. We took the bridal shower inside, and it worked out just as great!

The theme was “Tea with the Bride-To-Be” so we served tea, coffee, and pies, and decorated with teacups everywhere.

Don't Say It Bridal Shower Game

Date Night Ideas

Lavender Satchels



Hooray for bridal showers!


Ready for a tea party!

Where the bride sat

Hanging teacups

The bride with her mother and future mother-in-law

The bride with her sister (and MOH) and mother

The bride with her grandma, mother, and aunt

The bride and her niece (and flower girl)

The bride with her sister (MOH)


The bride is on an Autoimmune Protocol (AIP) diet, and I plus two of my sister-in-loves are gluten-free, so naturally, it was crucial we had some goodies that we could eat.

Paleo Lemon Tarts and Mini Brownie Berry Pizzas! #bridalshower #glutenfree

My mother-in-love made Paleo Lemon Tarts, recipe found here.

And I made Mini Brownie Berry Pizzas, smaller versions of the Dashing Dish recipe.

Me baking gluten-free goodies!

Gluten-Free Mini Brownie Berry Pizzas

  • Servings: 8
  • Print

Credit: Dashing Dish


For the brownie:

  • 1/4 cup peanut butter
  • 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 3/4 cup unsweetened cocoa powder
  • 1 cup oat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup baking stevia
  • 1/2 cup chocolate chips

For the frosting:

  • 8oz of cream cheese
  • 1 tsp vanilla extract
  • 1/2 cup baking stevia
  • 1-2 tbs unsweetened almond milk
  • 1 cup Truwhip whipped topping
  • Mixed berries to top


  1. Preheat over to 350°F.
  2. Mixed wet ingredients then dry of the brownie base.
  3. Pour batter into 4 large baking cups and bake for 20-25 minutes.
  4. Make the frosting by mixing all ingredients together in a medium bowl. Refrigerate until ready to top brownies.
  5. Once the brownies have cooled to room temperature, top with frosting and berries and serve.