Gluten-Free Almond Torte Recipe

Gluten free almond torte.

Almond torte with raspberry topping.

Ingredients for Almond Torte:

  • 1 ½ cups raw Almonds
  • ¼ cups Maple Syrup or Agave Nectar
  • 3 large Eggs
  • 1 teaspoon Almond Extract
  • ¼ teaspoon Vanilla Extract
  • ¼ teaspoon  Sea Salt (Celtic is best)
  • Optional: ¼ teaspoon pure Anise Flavor

Almond Torte Toppings:

  • ½ pint Fresh Raspberries or other fruit
  • Agave Nectar to taste
  • Lemon Juice to taste
  • 2 Tablespoons toasted, chopped Almonds

Directions: Heat oven to 375. Using an 8-inch round pan put a circle of parchment paper on the bottom. Grind the 1 ½ cups of raw almonds in your food processor until they are like flour but not sticky. Measure maple syrup, eggs, extracts and salt into a measuring cup. Mix well to break up eggs then pour batter into the prepared pan and bake for 20-25 minutes or until the top is lightly golden and the center is just set. Be careful not to let the torte bake too long. Remove from oven and prick all over with a skewer, brush on lemon juice, top with toasted almonds. Let set until cool. Enjoy.

This recipe is super easy and delicious.  It freezes well if there are any leftovers.

Nutritional Info:

8 Servings/Torte  Total Fat: 10.9 gm   Total Cholesterol  69.5mg   Sodium  68.8mg    Total Carbs: 10.7g   Dietary Fiber 2.1 gm   Protein: 6.1 gm

This Almond Torte recipe was submitted with love for all of us gluten-intolerants by Kathleen Selleck, a long-term client. Thanks Kathleen!

Helpful Links and References:

Dr. Denice Moffat, Naturopath & Medical Intuitive
Telephone Consultation Services
(208) 877-1222  (Pacific Time)
(208) 877-1969 Consult line

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