Trifle is a dessert that brings back very fond memories for me. It was my Nanas favourite dessert and she was always the nominated bearer of trifle at any family celebration. and always at Christmas time. I haven’t eaten trifle in a very long time, but I have been asked by a few readers to come up with a healthy, intolerance friendly trifle so here it is.
Traditional trifles vary from the very, very bad (those made with processed ingredients like jelly, ready to eat custard and those horrendous 30+ ingredient jam rolls with a shelf life of many years), to the not so bad with each of the ingredients being homemade, albeit loaded with refined sugar.
My trifle is all made from scratch, a little finicky but certainly not at all difficult. I have endeavoured to cover most of the main dietary intolerance’s but feel free to add any I’ve missed (in the comments below).
It’s certainly nourishing without scrimping on deliciousness. Without further-a-do, a Well Nourished Trifle…
Makes one large bowl or 6 – 8 individual servings
2 cups of hot water, from the kettle
85 grams (1/4 cup) of sweetener (maple syrup or rice malt syrup)
2 cups of raspberries (defrosted if frozen), pureed and pushed through a sieve to remove the seeds
2 tablespoons of grass- fed gelatin (I only use Changing Habits Organic Gelatin). Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading. Find out more or shop for it here.
I used my Vanilla Bean Cup Cake recipe (gluten, grain, dairy, nut and fructose-free option) and baked it in a 20-30cm tin, lined with baking paper. I think it was perfect for the job (as it contains egg, it is not vegan).
Or my basic healthy cake recipe (gluten, grain, dairy, legume and fructose-free option) here.
Traditional gluten-free custard (with dairy-free option)
500ml (2 cups) milk (for dairy-free replace half nut/coconut milk)
2 tablespoons sweetener (maple or rice malt syrup)
2 free-range or organic eggs
2 tablespoons gluten-free cornflour (or arrowroot for grain-free)
1 tablespoon of vanilla powder or extract
Vegan, dairy, gluten, egg and grain-free custard
Traditional gluten-free custard
Choose rice malt syrup as your sweetener and low fructose fruits.
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