Pistachio & Black-Raspberry Mini Cakes are a great little dessert when you have guests over that have food allergies. This recipe is gluten, dairy and grain free, so for all you paleo fans out there, it’s a good one! If you have never heard of the paleo diet, eating like the caveman, click here for a quick overview. Originally I wanted to name this recipe Pistachio & Black-Raspberry kuchen, but not many know what a berry kuchen is. You can click here to find out. I like serving individual cups as opposed to serving a large scoop or slice to my guests because the presentation is much nicer. Every dessert is the same size, which completely eliminates the problem of serving one too large and the next too small. And what happens if you didn’t portion control just right and everyone ends up with a good size portion except the last person, which would probably be you? And if you’re like me, I want to enjoy this gluten-free masterpiece, maybe even more than my friends! Making individual pistachio & blackberry mini cakes in their own little ramekins solves the issue completely. I used blackberries and raspberries, but you could substitute any fruit. I have made this recipe with plums, peaches, Asian pears, and blueberries; all were equally delicious. Use what you have on hand, and enjoy these scrumptious pistachio & blackberry mini cakes with your favorite fruit and dairy-free ice cream.
Speaking of portion control, years ago a friend of ours who had three children, would serve dessert to them. Two of his children would receive a larger portion than the third, but the siblings never knew which one would receive the smaller portion. Upon receiving their dessert, they were not allowed to complain. He wanted to teach his children that life is not always fair, and they should be thankful for whatever they receive. I would love to hear your thoughts on this. Certainly it does all of us good to be more thankful under all circumstances. I am thankful for the myriad of gluten-free options now available to us. Living gluten-free forty years ago, well, let’s just say, I wasn’t as thankful as I could have been.
If you are interested in turning your pistachio & black-raspberry cake into a cobbler, a crisp, a crumble, a buckle, or a slump, click here to know the difference. You may also want to check out another gluten/dairy free recipe of mine using fresh fruit: GF/DF Orange Raspberry Scones.
Berries are so good for you; full of vitamins and anti-oxidants. My problem is having enough for the recipe after I’ve eaten half of them! If you don’t have fresh berries on hand, frozen will do just fine. Here is a list of the many benefits of these juicy beauties.
This recipe makes a wonderful dessert, but you can easily serve it warm for breakfast. It resembles the texture of coffee cake.
I used pistachio nuts, but here again, you could use just about any nut from almonds, walnuts, to macadamia nuts.
Even though it seems the nuts would end up getting baked right in, they stay right on top, cooking to a golden brown.
This recipe has also been shared on the following blogs: GlutenFreeHomemaker, SweetBellaRoos, VegetarianMammas, SnippetsofInspiration, RealFoodForager, Titus2Tuesday, You’reGonnaLoveItTuesday, LadyBehindTheCurtainGoogle+