December 12, 2008

Coconut Almond Torte

With the holidays in full swing, there is an abundance of sugar going around! Of course you want to enjoy the holidays and all the yummy goodness that goes along with this time of year. But, it is easy to over do it at times. What to do?!
When it comes to food, the holidays can be tough for those who are gluten-free. First, it can be hard to find sweet treats that do not contain gluten. Second, once you do find yummy gluten-free treats, what about all that sugar?! When I came across this recipe about 6 months ago, I fell in love. Not only is it naturally gluten free, it does not contain refined sugar. Maple syrup is used to sweeten it and agave can actually be used to replace the maple syrup, if desired. It is light and just perfect for winter. This recipe is adapted from Rebecca Katz's cookbook "One Bite at a Time".

Coconut Almond Torte

Ingredients:
1 1/2 cups raw almonds
1/4 cup maple syrup
3 large eggs
1 tsp. almond exract
1/4 tsp. vanilla extract
1/4 tsp. sea salt
1 Tbsp. orange zest
1/4 cup unsweetened shredded coconut

Directions:
  • Preheat oven to 375.

  • In a food processor, grind the almonds until fine and flour-like, about 3 minutes

  • Mix the maple syrup, eggs extracts and salt in a small bowl. Mix well to break up the eggs.

  • While the food processor is running, pour the maple syrup mixture through the feed tube and process until smooth.

  • Add the orange zest and coconut, mix well.

  • Pour the batter into mini muffin tins and bake for approximately 8 - 10 minutes. They are ready when the top is lightly golden brown and the center is firm.

  • Let cool, remove from muffin tins and serve. Top with fresh fruit, if desired.

  • 3 comments:

    Carey said...

    So excited to taste this!!

    My Year Without said...

    Wow. That makes my mouth water. The only thing I tend to not like in my baked goodies is the orange or lemon zest....I wonder if I left that out?
    Also, I would be tempted to pour the batter into a small cake pan instead of muffin tins...Have you tried that?

    Thanks for sharing what looks like a wonderful recipe!

    Jennifer F Schloss said...

    You can absolutely leave the zest out. In fact, I have and it's still wonderful.
    I have made this into a small cake, as well. I found that an 8-inch springform pan works the best. Enjoy!

    Living gluten free... naturally