2cupsfresh or frozen raspberries, thawed if frozen
2tablespoonchia seeds
1tablespoonmaple syrup, or sweetener of your choice
For the granola:
½cupjumbo oats, check label if gluten free
¼cupsliced almonds
2tablespoonthread coconut
1tablespoonmaple syrup, or sweetener of your choice
½tablespoonplain flavoured cooking oil, I used rice bran oil
For the rest of the trifle:
1can of peaches in natural juice
500gyoghurt of your choice, I used coconut yoghurt
4slicescake of your choice, (I used ginger loaf, you could also use another type of fruit loaf, banana bread, raisin toast, vanilla cake, fruit muffins or brioche - choose an option that meets your dietary needs)
Instructions
For the chia jam:
Mash the raspberries with a fork until very liquid (a few chunky bits is fine), stir through chia seeds and maple syrup and set aside for at least half an hour to thicken.
For the granola:
Preheat oven to 200C (390F).
Stir all ingredients together then spread out on a baking sheet. Cook for about 10 minutes, stirring occasionally, until golden brown. Keep an eye on it toward the end of the cooking time as the coconut in particular can burn easily.
Remove from oven and set aside to cool.
To assemble the trifles:
Assemble trifles in individual serving glasses or bowls, or in one large serving dish.
Start with a layer of cake. Spoon over a few peaches and a bit of juice from the can, then a dollop of raspberry chia jam, a dollop of yoghurt and a sprinkle of granola. Repeat all layers one more time - stopping with the yoghurt. If you'd like the granola topping to stay really crunchy it's best to add it directly before serving.