“Mouthwatering Paleo Cranberry-Orange Mini Trifles: A Delightful Scottish Dessert Experience”

Allergens

Nuts (almond flour)

Ingredients

• 1 cup fresh cranberries 1 orange (zest and juice) 2 cups almond flour 4 tablespoons coconut oil 1/2 teaspoon sea salt 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 cup honey or maple syrup (for the Paleo
• friendly option)

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 6 inch springform pans and set aside.
2. In a medium bowl, combine almond flour, coconut oil, sea salt, vanilla extract, and cinnamon. Mix until a dough forms.
3. Press half of the dough evenly into the bottom of each prepared pan, then bake for 10 12 minutes or until golden brown. Remove from oven and let cool completely.
4. In a small saucepan over medium heat, combine cranberries, orange zest, and 1/3 cup water. Cook until the cranberries burst and release their juices, about 8 minutes. Add honey or maple syrup and orange juice, stirring well to combine. Bring to a boil, then reduce heat and simmer for an additional 5 minutes. Remove from heat and let cool slightly.
5. Once the crusts have cooled completely, spread the cranberry mixture evenly over each crust.
6. Crumble the remaining dough over the top of the cranberry layer to create a crumbly topping. Chill in the refrigerator for 1 hour before serving.

Chef’s Insight

The combination of tart cranberries and sweet oranges creates a perfect balance of flavors that will impress your guests.

Notes

Make sure to use fresh cranberries for the best flavor and texture.