Gluten Free Trifle ~ The Healthier Option

Trifle is a dessert created with layers upon layers of creams, cakes and fruits, but if you are looking for a healthier option with the same delicious flavours this is the recipe for you.


For the chocolate pudding ~ ¼ cup cornstarch • 3 cups milk • ¼ cup pure cocoa (or to taste) • 1 tsp. pure vanilla • ¼ cup pure maple syrup (if you like it sweeter add more maple syrup)
For the pecan layer ~ 2 cups pecans • ¼ cup pure maple syrup • 1/4 cup dark rum or (Kids option 1 tbsp. pure vanilla) + 1 tbsp. GF buckwheat flour
For the cream layer ~ 1 cup fresh whipping cream • 3 cups GF strawberry Greek yogurt
For the fruit ~ 2 cups fresh organic raspberries • 2 cups fresh organic blueberries • 4 mandarin oranges (or kiwis) • Fresh mint for garnish


For the chocolate pudding ~ Combine cornstarch and cocoa in a medium saucepan slowly whisk in the coconut milk so that lumps don’t form place over medium-low heat and keep stirring as it starts to thicken, take off the heat add maple syrup and vanilla
For the pecan layer ~ Preheat oven to 375 F. Place all pecan layer ingredients into a food processor and process until grainy. Sprinkle pecan mix on a baking sheet lined with parchment paper and bake for 8 minutes, cool and crumble
For the cream layer ~ whip the cream and add yogurt. Gently stir to create a creamy consistency
In a trifle bowl or a glass serving bowl arrange half the mandarin oranges on the bottom of the bowl, add half the chocolate pudding, half the blueberries, half the pecan crumble and half the raspberries then repeat layers again and Finish with the creamy layer on top, garnish with some berries and mint.
Refrigerate for 2 hours or overnight before serving

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