alive logo

Raspberry Almond Torte (gluten free)


    This new torte recipe has a densely satisfying almond base and is covered with a thick, sweet raspberry topping.


    Raspberry topping

    1/2 Tbsp (7 mL) arrowroot powder
    1 1/2 Tbsp (22 mL) freshly squeezed lemon juice
    1 1/3 to 1 1/2 cups (330 mL to 350 mL) frozen raspberries
    3 Tbsp (45 mL) unrefined sugar
    Couple pinches sea salt

    Torte base
    1 1/2 cups (350 mL) almond meal*
    1/3 cup (80 mL) brown (or white) rice flour
    1 1/2 tsp (7 mL) fresh lemon zest
    1/4 tsp (1 mL) sea salt (rounded)
    1/3 cup (80 mL) unrefined sugar
    1 Tbsp (15 mL) arrowroot powder
    2 Tbsp (30 mL) nondairy milk
    1/4 cup (60 mL) pure maple syrup
    1 tsp (5 mL) pure vanilla extract
    1/2 tsp (2 mL) pure almond extract

    *You can buy almond meal or make your own by pulsing whole almonds in a food processor until very crumbly (avoid overprocessing as they turn to a paste).

    Preheat oven to 350 F (180 C).

    In small bowl, mix arrowroot and lemon juice. In small saucepan over medium heat, combine arrowroot mixture, raspberries, sugar, and salt. Cook until mixture slowly bubbles and thickens, stirring frequently. Once thickened, turn off heat.

    In bowl, combine almond meal, flour, lemon zest, salt, and sugar.

    In another bowl, combine arrowroot with milk until smooth, then add maple syrup and extracts; stir well. Add wet mixture to dry; stir to combine well.

    Lightly oil bottom and sides of round cake pan, then line bottom with a circle of parchment paper to prevent sticking. Transfer mixture to pan and press in to evenly distribute. Pour raspberry mixture over top.

    Bake for 25 minutes, then transfer (still in pan) to cooling rack. Serve wedges with vanilla nondairy ice cream. Serves 6.

    Each serving contains: 349 calories; 9 g protein; 19 g total fat (1 g sat. fat, 0 g trans fat); 40 g carbohydrates; 7 g fibre; 110 mg sodium

    source: "Wheat-Free Holiday Treats", alive #326, December 2009


    Raspberry Almond Torte (gluten free)



    SEE MORE »
    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.