Healthy Christmas trifle recipe

Gluten, dairy and sugar free

Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
STUFF YOU NEED
FOR THE CAKE LAYER
  1. 2 cups blanched almond meal
  2. 1 cup coconut milk (canned)
  3. 100 g (3 1/2 oz.) coconut oil or butter
  4. 1/2 cup rice malt syrup or honey
  5. 1/4 cup coconut flour
  6. 4 eggs
  7. 1 tsp. baking powder (gluten free)
  8. 1 tsp. 100% vanilla extract
FOR THE JELLY LAYER
  1. 2 cups brewed raspberry tea
  2. 5 tbs. Petipro Gelatin (the gelatin that ‘gels’)
  3. 1 tbs. rice malt syrup or honey (optional)
FOR THE CHOC CREAM LAYER
  1. 1 cup coconut milk (canned)
  2. 1 cup raw cashews (soaked overnight in water, then drained works best)
  3. 1/4 cup coconut oil
  4. 1/4 cup raw cacao powder
  5. 1/4 cup rice malt syrup or honey
EXTRA TOPPINGS
  1. Fresh berries
  2. Coconut flakes
NOW WHAT
  1. Start with the cake! Preheat oven to 180°C (355°F) and line a 20 cm (8 inch) springform cake tin with baking paper.
  2. In a large bowl combine the almond meal, coconut flour and baking powder.
  3. In a blender or mix master, whiz the coconut oil and rice malt syrup together.
  4. Add the eggs, vanilla, coconut milk and mix well. (Don’t worry if it looks a little ‘curdled’).
  5. Pour this into the large bowl with the dry ingredients and gently mix together.
  6. Transfer into the lined tin and bake for 40 minutes or until lightly brown.
  7. Allow to cool completely.
  8. While the cake cooks, make your jelly!
  9. In a small sauce pan combine the tea and rice malt syrup.
  10. Sprinkle over the gelatin and mix together.
  11. Allow to stand for 5 minutes.
  12. Place the sauce pan onto medium heat and continuously stir for 5 minutes until smooth.
  13. Pour the mix into a 20 cm (8 inch) square large silicone mold or lined slice tin.
  14. Place in to the freezer for 20 minutes or until set.
  15. While this is happening get onto the choccy cream and slice your berries!
  16. The choccy cream is easy, whiz everything in your blender until super smooth!
  17. Now it’s time to layer everything up!
  18. We did: cake, choc cream, fruit, jelly, cake, cream, fruit, topped with coconut flakes!
  19. But you really can get creative here!
  20. Ours are really neat (we cut exact circles around the glass to do this) but you could chop up the cake and jelly into cubes and go for the Merry messy trifle look! You choose!

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