Raspberry and banana trifle

A few weeks ago we celebrated a family birthday. We had a festive breakfast with lots of nice things. I decided to make something that wasn’t only gluten-, dairy- and sugar- free but would also taste great so that everyone could enjoy it! At first I wanted to do a simple fruit salad as that is always a big hit with my family. But then I decided I would spice things up and do something totally different. I did want to use fruit though. I decided to go with raspberries and banana and go from there. I like having yoghurt in the morning and I like something crunchy in my yoghurt. That’s when I thought of a trifle! This recipe combines the fruit, crunchy biscuits and yoghurt. It was a big success and there was nothing left after breakfast!

 

 

Recipe for 4 people

 

200 g gluten free plain biscuits (I used Dr. Schar’s butterkeks)

300 g raspberries

2 bananas

500 g plain soy yoghurt

50 g whole linseed

 

♥ Place the biscuits in a Ziploc bag. Roll over the bag with a rolling pin until the biscuits have formed crumbs.

♥ Chop up the banana into neat slices.

♥ Put half of the raspberries in a bowl and mash these up with a fork.

♥ Take a pretty glass (I used whisky glasses) and start with a layer of the raspberry sauce, then add the biscuit crumbs and banana and finish of with the soy yoghurt. Repeat this to form a second layer.

♥ Garnish the trifle with some banana slices, raspberries and linseed.