Gluten-Free Almond Torte
Almond torte with raspberry topping.
Ingredients:
- 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
- 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 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
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 and owner of the Victorian Rose Tea Garden & Gifts Restaurant in California. Thanks Kathleen! See her website at: https://victorianroseteagarden.com/about_us.htm.
Helpful Links and References:
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