I’m still feeling a bit wary these days about baking. I did have a moment in the kitchen where I attempted at a fruit cobbler with a completely new whole grain gluten-free flour mix but I couldn’t even bring myself to eating it. Not that it was terrible tasting, in fact it was pretty good, however I am just not all that excited about eating baked goods at the moment. I wake up wanting a smoothie or fresh fruit and I find myself actually craving a salad mid-day. I have no idea who I have become but ever since the Conscious Cleanse, I feel as if my tastebuds have been recalibrated. So trying to figure out how to change around the recipes I already had planned in order to fit into my new way of eating for the moment is posing to be a bit of a challenge. But if you know me, I love a good challenge and find pure bliss figuring this sort of stuff out. When I saw Not Without Salt’s amazing watermelon cake for her little one, I fell in love. It was perfect. Fresh fruit, no baking required. I thought for sure my own version would work perfectly with a 4th of July spin. It’s so simple it really doesn’t even warrant a recipe on hand. All you need is:
- 2 slices watermelon rings, rind removed + more watermelon for star cut-outs
- 1 c. blueberries
- 1 white nectarine
- 2 c. coconut whipped cream (or other non-dairy whipped cream)
- Star-shaped cookie cutters (I used 2 different sizes)
- Skewer sticks
For the Skewers
- Cut fruit into star shapes. Make sure that they are around 1/2″ thickness because they will fall off when trying to place on the skewer.
- Layer as you wish.
For the Cake
- Layer 1 c. of whipped cream on top of 1 watermelon ring.
- Coat with blueberries.
- Place the other ring on top and coat with the remainder of the whipped cream.
- Top with skewers.
It’s a win for all: No hot oven needed, fresh fruit perfect with natural sweetness, and your belly won’t be angry at any of the added sugars or flour. Easy digestion, and for a girl like me that is exactly what I need.