Tea with the Bride-To-Be plus Recipes
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.
Recipes
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.
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.
Gluten-Free Mini Brownie Berry Pizzas
Ingredients
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
Directions
- Preheat over to 350°F.
- Mixed wet ingredients then dry of the brownie base.
- Pour batter into 4 large baking cups and bake for 20-25 minutes.
- Make the frosting by mixing all ingredients together in a medium bowl. Refrigerate until ready to top brownies.
- Once the brownies have cooled to room temperature, top with frosting and berries and serve.
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