This delicious healthy trifle is made with a gluten-free almond and raspberry chia jam cake, together with creamy homemade custard and sugar-free raspberry jelly. Raspberries are an excellent source of antioxidants that help fight off cell damaging free radicals, to help reduce the risk of chronic disease and premature skin ageing. This dessert will also provide you with dietary fibre and beneficial unsaturated fats that help support cardiovascular health.
Healthy Gluten-Free Trifle
3 Tbsp coconut flour
3 cups blanched almond meal
3 tsp baking powder
1 tsp vanilla extract
½ cup milk of choice
1/3 cup raw honey or maple syrup
1/4 cup extra virgin olive oil
Pinch sea salt
4 organic eggs
1 heap cup diced raspberries, frozen or fresh
1 1/2 Tbsp chia seeds
2 tsp raw honey or maple syrup
1 cup boiling water
2 cups filtered water or coconut water
3 tbsp gelatine
Juice of 1/2 lemon
1 cup raspberries, fresh or frozen
2 Tbsp raw honey or maple syrup
1 ½ cup milk of choice
½ cup organic cream (or milk of choice)
2 heap Tbsp corn starch
3 organic egg yolks
1 tsp vanilla bean paste or extract
3 Tbsp raw honey or maple syrup
- Preheat your oven to 160*C and grease and line a square (10 inch x 10 inch) cake tin with baking paper.
- First make the jelly by combining gelatine with 1/2 cup of water and stir to combine, set it aside and allow it to bloom and thicken.
- Place the raspberries and 1 ½ cups of water into your food processor and blend until well combined. Pour mixture through a strainer to remove the seeds. Stir through honey and lemon juice.
- Once the gelatine has thickened add 1 cup of boiling water and stir well until it the gelatine has completely dissolved. Pour gelatine into your raspberry mixture and stir until well combined.
- Pour your jelly into a dish and put in the fridge for 30 minutes to cool. You don’t want it to set though.
- Now to make the cake. In a medium bowl combine coconut flour, almond meal, salt and baking powder.
- In a small bowl combine eggs, honey, milk, vanilla, and olive oil and whisk until well combined. Pour mixture into dry ingredients and gently combine.
- Spoon batter into your lamington tin and bake for around 30-35 minutes, until golden and a skewer comes out cleanly from the centre. Check after 25 minutes to make sure your cake is not burning. Allow your cake to cool completely before cutting.
- While your cake is cooking make the chia jam. In a small saucepan add strawberries, 2 Tbsp water, chia seeds and honey and cook over a medium heat for 5 minutes, stirring constantly. Mash with a the back of a fork if needed. Set aside to cool.
- Make the custard by heating the milk, cream, honey and vanilla in a small saucepan. Take off the heat just before it boils.
- In a small bowl whisk egg yolks and corn starch then pour the heated milk slowly you’re your egg mixture. Stirring well so there are no lumps.
- Pour mixture back into your saucepan and keep stirring over a low heat until the custard thickens. Pour custard into a bowl and place in the fridge to cool.
- Cut your cake in half and then spread one half with all of the raspberry jam then place the other half of the cake on top. Now cut your cake into squares (around 4cm x 4cm).
- Now it’s time to layer your trifle. In a serving bowl add some custard, layer with cake squares, more custard, and cakes squares then pour over the remaining custard. Put in the fridge so the custard firms up. Allow your jelly to cool and thicken a little then pour it over the top of your trifle and put in the fridge to set. Decorate with fresh raspberries, pomegranates, and mint leaves.