Grain Free Berry Trifle

Grain Free Berry Trifle

One of my absolute favorite things about summer is fresh berries. We created this Grain Free Berry Trifle with delicious blueberries and strawberries. I could (and have) eat blueberries by the pint full, and I feel the same about strawberries and raspberries. Growing up we would go and pick blueberries on a family friend’s land and just a few weeks back I took my son to a local farm to pick strawberries. There are countless ways to use fresh berries. Smoothies, baked oatmeal, tossed on some yogurt with some homemade granola, homemade jam, homemade ice cream – there are countless tasty ways to use delicious summer berries!

Strawberry shortcake has always been a family favorite, but the prepackaged shortcakes you find in the store are generally highly processed. When this recipe from the Healthy Home Economist for a grain free angel food cake popped up in my newsfeed one day, I knew I was on my way to making a dessert that our whole family could enjoy without triggering any food sensitivities. It produces a spongy cake, a little more dense than a traditional angel food cake, with a caramel-y flavor.

Enjoy!

Alison

Grain Free Berry Trifle Ingredients

Grain Free Berry Trifle Berries

Grain Free Berry Trifle

Grain Free Angel Food Cake

Ingredients

1/3 cup coconut flour
1/3 cup plus 2 TBL arrowroot powder (tapioca starch or corn starch can be used also)
1 1/2 cups sustainably sourced coconut or palm sugar
1 1/2 cups egg whites (about 12)
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla
1/2 tsp almond extract
1/4 tsp sea salt

Instructions

Run coconut or palm sugar through the food processor to achieve a fine texture.   Mix coconut flour, arrowroot powder, and 3/4 cups coconut or palm sugar in a bowl with a wire whip and set aside.

In a second bowl, whip egg whites, cream of tartar and salt until foamy but not stiff. Slowly add (2 TBL at a time) remaining coconut sugar. Whip until stiff peaks form. Fold in vanilla and almond extract.  With a rubber scraper or whisk, carefully fold the flour mixture into the egg whites mixture adding 2-3 tablespoons at a time.

Put into tube pan.  Bake at 375F for 30-35 min or until the top of the cake springs back when lightly touched.

Remove from oven and invert to cool.

Grain Free Berry Trifle

Ingredients

  • 1 grain free angel food cake (recipe above)
  • 1 lb of strawberries – rinsed, hulled, and sliced
  • 1 quart of blueberries - rinsed
  • 1 pint of whipping cream
  • 1 tsp of coconut sugar
  • 1 tsp of vanilla

Instructions

  1. Bake the cake as directed below and let cool
  2. Slice the strawberries and sprinkle with 1 tsp of coconut sugar. Toss to coat.
  3. Whip cream with vanilla
  4. Once it is completely cooled, cut the cake into 1 in cubes.
  5. In a trifle dish, put a layer of 1/3 of the cake, top with ½ of the strawberries and juice from them. Cover with a layer of whipped cream (about 1/3 of the cream) then ½ of the blueberries.
  6. Add the 1/3 of the cake, the rest of the strawberries (less a few slices for garnish), but not the juice, 1/3 of the whipped cream, and the other ½ of the blueberries (minus a few for garnish).
  7. Add the last 1/3 of the cake, top with the rest of the juice from the strawberries, the remaining whipped cream, and add the slices of strawberries and remaining blueberries as garnish.
http://downhomehealth.com/grain-free-berry-trifle/

 

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