Ingredients
Scale
- 1 cup blanched almond flour
- ¼ cup arrowroot flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- pinch of salt
- ⅓ cup molasses
- 1/4 cup ghee, melted
- 2 eggs
- 1 teaspoon vanilla extract
- Dairy Free Whipped Cream
- 1 ½ cup raspberries
- ¾ cup blackberries
- ¾ cup blueberries
Instructions
- Preheat oven to 350 degrees and line an 8×8 glass pan with parchment paper.
- In a medium bowl mix together almond flour, arrowroot flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and salt.
- Once the dry ingredients are combined, add in molasses, ghee, eggs & vanilla and stir to combine.
- Pour the batter in the pan and bake for 20 minutes or until cooked through.
- Let cool for at least 10 minutes then cut into about 50 small squares (i cut 49 exactly, 7×7)
- In an individual trifle bowl (or any bowl you like), layer together cake, berries, whipped cream, then repeat!