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.
Pistachio Black-Raspberry Mini Cakes (GF/DF/Paleo)
|Prep time||20 minutes|
|Cook time||30 minutes|
|Total time||50 minutes|
|Meal type||Breakfast, Dessert|
- 1/2 cup coconut palm sugar
- 2 Large eggs (or 2 tbsp egg replacer to 1/3 cup water)
- 4 tablespoons coconut oil (melted)
- 1/3 cup canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup almond meal flour
- 1/4 cup tapioca starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 1/2 cup raspberries (fresh or frozen)
- 1 1/2 cup blackberries (fresh or frozen)
- 1/2 cup pistachios (chopped)
- 1 scoop ice-cream (dairy-free)
|In large mixing bowl, mix together eggs or egg replacer, coconut palm sugar, coconut milk, melted coconut oil, and vanilla on medium speed for three minutes.|
|In separate mixing bowl blend almond meal flour, tapioca starch, baking powder, and sea salt.|
|Slowly mix dry ingredients into wet ingredients and blend until fully incorporated.|
|Gently fold berries into the blended batter. Do not over stir.|
|Pour batter into four non-stick sprayed ramekins, 3/4 full.|
|Sprinkle chopped pistachio nuts evenly over each ramekin.|
|Place ramekins in a preheated 375 degree oven for 25-30 minutes. Let cool 10 minutes before serving.|
|Top with a scoop of dairy-free vanilla ice cream.|
This recipe has also been shared on the following blogs: GlutenFreeHomemaker, SweetBellaRoos, VegetarianMammas, SnippetsofInspiration, RealFoodForager, Titus2Tuesday, You’reGonnaLoveItTuesday, LadyBehindTheCurtain
These cakes look amazing! I love pistachios and they pair so well with the raspberries.
Thank you, Carol! I’m so ready for spring & summer to arrive, I had to bust out the raspberries!
These cakes look delicious and I love the fact that I can make them for a family dinner and satisfy my gluten-free daughter and Paleo son. Yay! Not to mention how much I like pistachios and berries. lol Thanks for sharing on Gluten Free Wednesday.
You’re welcome, Linda! Thank you for hosting. 🙂
Great recipe, thanks for sharing and linking up with us at the #WWDParty.
Laurie, this looks amazing! I can’t wait to try them on our guests this week!
Thanks, Teresa! I think they would also be good with a little coconut whipped cream. If you have never done that, stick a can of full fat coconut milk in the fridge for 24 hours. Cut the can open and place the hardened milk fat in a stainless steel bowl and whip just like you would whipping cream.
These look divine! Love the idea of pistachios! Yum!
Fantastic recipe! Thank you for sharing! I would love to make these for my kids this coming weekend.
Thank you for your comment. I’m so glad you love and enjoy my recipe!