Rated 5 out of 5 based on 1 votes
- 3/4 cups pure maple syrup
- 8 x eggs
- 1 cup gluten free flour
- 1 tspn gluten free baking powder
- 2 tspn vanilla extract
- 1 cup light coconut milk
- 1 cup light soy milk, or skim milk
- 3 Tbls extra pure maple syrup
- 1 Tbls corn flour
- 1 kg fresh cherries
- 1/2 cup good quality brandy
- 1/4 cup natural yoghurt or dairy free yoghurt
- 1/4 cup coconut cream
- 1 Tbls agave nectar or maple syrup
- 1/4 cup almond flakes
- 1/4 cup coconut flakes
This healthy trifle can also be made egg free and suitable for vegans. Replace eggs with 1/2 cup of apple puree for the sponge and replace eggs in the custard with vegan custard powder.
Mix 4 eggs, 3/4 cup of maple syrup, and 1 tsp of vanilla in a bowl. In another bowl combine the baking powder and gluten free flour. Mix this into the wet ingredients and whisk to combine. Line a 25 cm cake tin with baking paper and grease well. Bake in a 160 degree Celsius oven for 30 minutes. Allow the cake to cool in the tin, before carefully removing and sprinkling with a ¼ cup of brandy.
Whole Egg Light Coconut Custard
This is the best custard recipe. Using whole eggs it’s lower in fat and calories, and higher in protein than egg-yolk custard. It’s also free from refined sugar as it’s sweetened with pure maple syrup. You also benefit from the metabolic boost that the coconut provides. This custard can be made with soy milk, rice milk or dairy milk – depending on your preference.
Heat the coconut milk and soy milk in a saucepan to warm, until no more than 45 degrees celisus, as the egg will cook and scramble. In a heat proof mixing bowl whisk 4 eggs with 2 tbs of maple syrup, 1 tsp of vanilla and cornflour. Slowly add the warmed milk to the egg mixture, whisking as you do so. Then add the whole mixture back into the saucepan, stirring with a wooden spoon over a low heat until thickened and coats the back of the spoon. Refrigerate for 2 hours before using in your trifle.
No need to use canned or jarred cherries, as these lack flavor and are more often than not full of added sugar. Use fresh cherries; de-seeding them is not too difficult at all. They’re free from added sugar, lower in calories, and the plump goodness of the cherries is just so delicious.
De-seed your cherries with a cherry pitter or like we did with a plastic straw. Rinse the cherries in a colander and one by one, remove the stem and push the straw through the cherry so that the stone pops out the bottom.
Transfer the cherries to a saucepan, add a 1/4 cup of brandy and top up with water. Cover and allow to simmer, over low to medium heat, for 15 to 20 minutes. Leave these in the fridge for 2 hours or overnight to chill and ready to be used in the trifle.
Mix light natural yoghurt (meredith sheeps milk yoghurt is extra delicious) and coconut cream with a 1 tbs of agave nectar or maple syrup.
Almond and Coconut Flakes
For a crunchy layered hidden through the trifle toast, almond flakes and coconut flakes until golden. Toast them in a non-stick pan over medium heat, taking care not to burn them and set aside until ready to be used in the trifle.
In a trifle dish spoon out a thin layer of custard for a base. Then add a layer of the squares of sponge cake, cut 5 x 5 cm. Add layers of cherries – almond and coconut flakes flakes – custard – coconut yoghurt – sponge cake squares – cherries with a little remaining cherry juice – almond and coconut flakes – custard – coconut yoghurt – and remaining flakes and cherries for a pretty and decorative top layer. Chill in the fridge or eat it right away!