Desperation becomes inspiration!
Since it’s cookout and barbecue season I’ve been a bit down about all of the foods I can’t eat. Cookouts and barbecues used to be some of my favorite times to connect with family and try foods that I might not often make at home. Pasta salad, baked beans, mac’n cheese, meatballs, pastry, tarts, trifles, I could go on forever!
Given how in love I am with food, attending gatherings where there are few grain free foods is quite difficult. People mean well, but it’s hard to understand what it’s like to have such delicious food in front of you and not be able to eat much of it. Sometimes they even ask if I can’t just “cheat once in a while”. Here’s the deal: when I eat grains, I get sick. My stomach gets those nasty cramps that most of us associate with the flu. They hang around for between two and four days. It’s not pretty and the same way no one ever looks forward to getting the flu, I do whatever I can to avoid grains.
The good news is that while God may not have given me much in the way of patience, but he made up for that when it came to creativity! Lately my favorite restaurant can be found right under my own roof! I’ve been trying to come up with grain free alternatives to picnic food and I’ve been doing pretty well. A few weekends ago, I came up with a trifle made with grain free cake, homemade whipped cream, and fresh fruit. Why bother to do all this? Because when I come up with grain free recipes that I can eat and share, it makes me feel normal. If they don’t taste grain free all the better. I’m tired of having to explain why I can’t try someone’s “to die-for” or “signature” dish.
Grain Free Fresh Fruit and Whipped Cream Trifle
1 14.5 oz can cannellini beans
1 stick butter
1 tablespoon vanilla extract
½ c sugar
½ t baking soda
1 t baking powder (I make my own so it’s grain free!)
1 pint whipping cream
1 t vanilla extract
¼ c sugar
2 cups fresh fruit chopped into half inch pieces
How to make Grain free cake-
Preheat oven to 350 degrees. Grease two round (8 inch) cake pans. Rinse and drain beans. In a blender or food processor puree beans. In a medium mixing bowl, whip butter until it is light and fluffy ( it will double in size). Although I love my stand mixer, because we’re only using one stick of butter, a hand mixer and
a medium sized bowl seem to work best for whipping the butter. Add in vanilla, sugar, and eggs one at a time. Blend until fluffy. Blend in beans, baking soda, and grain free baking powder. Pour into greased pans. Bake for 40-45 minutes. Cool on wire rack.
Using a kitchen stand mixer whip cream and sugar in a chilled bowl on high speed, being careful not to whip too much or butter will result.
Assembling the Trifle…
When cake has cooled, remove from pans and slice into one inch cubes. Place 1/3 of the cubes at the bottom of a deep bowl. Layer 1/3 of whipped cream filling on top of cake cubes. Sprinkle 1/3 fruit on top of cream filling. Repeat layering until bowl is filled with trifle goodness. (This usually requires layering about 3 times depending on the depth of the bowl.
Enjoy Grain-free Goodness!