It seems our gluten challenged friends are usually left out of the fun recipe category so I took matters into my own hands and did a little creative, well – creating!
Let’s go into the kitchen and see what we came up with. I am giving you the ingredients and directions as I first made them. I will then follow up with notes and adjustments if needed.
Tropical Trifle ingredients:
Ripe banana – mashed with 1 drop lemon juice
Heavy whipping cream with powdered sugar and vanilla added (1 cup cream + 1 TBS sugar +½ tsp vanilla).
Other fresh fruit if desired
Tropical trifle directions:
Before you get anything out – put the bowl you will use to whip the cream in the fridge to get cold.
Chop pecans and set aside. I ground some in a mini grinder for the bottom “crust” and to sprinkle on top and chopped the remainder for the layer inside.
Mash banana in a bowl with the addition of 1 drop of lemon juice. Be sure to mash well so your cream will be smooth. Set aside.
Measure out about a 1/2 cup of the coconut into a bowl and set aside for assembly.
Beat (with a hand mixer) cream, powdered sugar and vanilla. Whip to a stiff peak.
Gently fold the mashed banana into the whipped cream and set aside.
Time to assemble! I used custard cups as containers for the mini trifles. Assemble as follows in layers: nuts, coconut, cream banana mixture, nuts, coconut, cream banana mixture and end with a sprinkle of ground nuts and coconut on top. Cover and freeze or refrigerate for 2 hours prior to serving.
What we would change:
I think I would add more banana (maybe another 1/2). I like pronounced flavor!
The cream was plenty sweet for me but if you have a sweet tooth you may want to add an additional 1/2 tablespoon of sugar.
The best part of this recipe? The flavors can be changed soooo easily! This would be wonderful with key lime and coconut but be sure to watch the liquid content with the cream so it doesn’t end up runny.
Since I was thinking Gluten Free I searched the internet for an easy to make Gluten Free cookie and this is what I found: These little (yes, they are very small) cookies should come with a warning – they are that good, irresistibly good! These cookies are shown on the featured photo of this article.
Coconut flour bites
from The Coconut Mama
3 Tbs. coconut flour
2 Tbs. cold butter
1 Tbs. raw honey
Pinch of sea salt
- Preheat the oven to 365 degrees and line a baking sheet with parchment paper.
- Pulse all ingredients together in a food processor or blend with a pastry blender.
- The dough will be soft and slightly sticky.
- Divide into 8 small balls and flatten slightly on the baking sheet.
- Bake until the edges are light golden, about 9 minutes.
- These over bake quickly, so keep an eye on them.
- Let the cookies cool completely before removing from the baking sheet or they will crumble.
The above recipe was copied directly from the website link shown above.