What is your favorite Fall family recipe? I have too many to share but one is my Grandma Brogger’s layered cranberry dessert recipe! Her original recipe was amaaaazing but contained many unhealthy ingredients like processed sugar, conventional dairy and wheat/gluten. Because I am fighting Lupus (and it is a fight I intend to win), it is extremely important to avoid such inflammatory ingredients. So I have recreated her recipe using all organic ingredients, a homemade coconut whipping cream instead of dairy, coconut sugar instead of processed sugar, and some gluten free rice/seed crackers instead of the saltines she used. And I have to say it’s really good! The best part is I can still enjoy it and the memories it brings and also know I’m putting something healthy in my body that will make me feel good!
GRANDMA’s CRANBERRY DESSERT RECIPE:
2 packages fresh organic cranberries
1 cup water
1 cup organic coconut sugar
5 – 5.4 oz cans organic coconut cream
1 tsp vanilla
Gluten free crackers
Organic pecan pieces
For the cranberry part, combine the 2 packages of organic fresh cranberries with 1 cup of water in a saucepan and bring to a boil. Once boiling, stir in the coconut sugar. Let cook on low for about 15-20 min or until all the cranberries have cracked open and are jellied. Allow to cool/jelly in the fridge overnight.
The next day, to prepare the coconut whipped cream…Combine 5 – 5.4 oz cans of organic coconut cream (only use the solids and discard the liquid if there is any), 1 tsp organic vanilla extract and stevia to taste (I used about 20 drops) in a medium mixing bowl. Blend together until fluffy!
In a pretty glass dish, layer the jellied cranberry, some gluten free crackers (I used Back to Nature brand gluten free multi-seed rice thins), coconut whipped cream and organic pecan pieces.
Chill until ready to serve! .