alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Raspberry Almond Torte (gluten free)

    Share

    Raspberry Almond Torte (gluten free)

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

    Advertisement

    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

    Advertisement

    Raspberry Almond Torte (gluten free)

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.