top of page
  • Writer's pictureAmy Slater

Fourth of July Dairy, Nut and Grain Free Paleo Fruit Cookie Cake

My July Fourth started out with a great strength workout in my garage. I truly savor the quiet moments of my morning workouts. I then treated myself to a bike ride. It has been a long time since I have ridden on the road. I just don’t feel safe anymore with four little people at home waiting for me to return. I was fearless before I had kids and would ride anywhere for as long as I wanted pretty much everyday. Truth, I REALLY miss those days! If it were up to me, I would spend my days hiking or on the bike. I LOVE IT!

But, right now…that is a bit on hold. So, when I have time to ride, run, hike, swim or lift I savor every minute of it. Ok, another truth, even with four kids and a super great husband. My workout time is pretty nonnegotiable! I will always find the time to do it. I always have and I probably always will. I may not be able to ride on the road, but I have a pretty sweet air dyne bike and some good running legs.

After breakfast, I ran the kids to the pool and met my husband there. We had a great time! It is so awesome watching the girls learn to love the water. The girls had one of my super yummy seed and fruit granola bars.

After the pool we had lunch and enjoyed some great sausage from South Chestnut Farm. It was definitely the hit of the plate next to watermelon, broccoli, beets, fermented ketchup and fermented bread and butter pickles. Oh yeah, and left over smoothie. 🙂

The girls went down for a nap and I did a little cooking….recipes to come!

We finally picked the remaining corn from the garden. We harvested a whopping 6 ears after our friendly neighborhood deer ate the rest of them. The kids have not been digesting corn well, so I tried leaving it on the cob to encourage more chewing. That worked much better! And, it was super fun to eat corn from our garden. We currently have enough tomatoes to feed the entire neighborhood! So, they also had tomatoes, parsley, avocado, grilled chicken, lemon carrots, rosemary roast sweet potatoes and a fermented ketchup dip.


It was time for dessert! This is a super simple dish that I made using my Vitamix! It fit a 9×6 inch Pyrex.


1/3 cup raw sunflower seeds

1/3 cup raw pumpkin seeds

1/3 cup sesame seeds

2 pastured eggs

1/3 cup pitted dates

1 cup strawberries, sliced

1/2 cup blueberries

2 1/2 cups frozen sliced banana

1 cup coconut milk

1 Tbsp cinnamon

1 Tbsp turmeric

1 Tbsp fresh grated ginger

Preheat the oven to 350F. Grind the seeds and dates together to form a fine crumble, then add the eggs to form a thick batter. I forgot to grease the pan and the crust still came out well… but to be safe, you can either line it with parchment or grease it with coconut oil. Bake for 15 min until golden brown. Remove from the oven and cool completely. It is such a small crust, it only took about 30 min.

Next, puree the banana, coconut milk, and spices in your blender or food processor until it is smooth like ice cream. Spread on top of the cooled crust and top with the fruit, making a flag design. Store in the freezer. Take the cake out about 15 min before serving to soften a bit.

This way you can enjoy a sweet treat on a holiday without sacrificing your health. I would argue some health benefits to this one too with the seed-based crust. The bananas and coconut milk combined are super sweet but the ginger and numeric cut it a bit.

I hope you enjoy this fun “ice cream” cake!!

Share this:


bottom of page