Peach Creams

Using Bulkpowders Peaches & Cream Whey (which had been lurking in the cupboard for a while) I decided to make these creams which I had previously done before BUT forgotten to note down recipe. Alas, I forgot how many the recipe actually yields… perfect for a party (or if you’re an eating wilderbeast.)

Ingredients:
1/2 Cup Coconut Flour
1/2 Cup Ground Almonds
4 Eggs
4 Egg Whites
4 Tbsp Cup Agave Light
1 Tbsp Melted Coconut Oil
2 Scoop Pure Whey Series Peaches & Cream*

Frosting:
500g Greek Yoghurt
3 scoop Vanilla Casein
2 scoop Pure Whey Series Peaches & Cream
2 Tbsp Coco Oil

Directions
Mix all the ingredients and blend well with a whisk, i used a handheld one and was perfect for it, no need for electric one (unless you’re super lazy).

Preheat oven to approx 160 degrees, while you leave the bowl with the mix to settle for a bit and let the coconut oil suck up all the moisture. Prepare a tray with greaseproof baking paper and with a small spoon start spooning your mix onto the tray, no need to be neat about it but if you really want them to look perfect, using an icing bag without the nozzle, you can squeeze the mix more perfectly onto your tray, then pop into the oven for approx 15-20 minutes or until they start to golden over the top and edges. If you touch them and they are soft yet cooked through, they are done. Take them out and leave to cool.

Mix all your frosting ingredients, and make sure you add the coconut oil while its still hot and just melted, this will make it all easier to mix. Once that is done, leave to cool a little, stick in the fridge if you need to, will help the frosting process.

In the meantime start slicing your Apricot sponges in half. Then with an icing bag (with or without nozzle, depending on your state of ambition with this recipe) start frosting your apricot cream bases and adding the tops. Repeat until all are done. Eat one. Check they taste delightful. Eat another. (Just incase.)