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Whoever engages their taste buds with this delicious torte will surely not be disappointed. Easy to prepare, this cake can be cooked by anyone with a basic culinary knowledge, and the consistency of the result is also very stable. I’m so into almond flour (meal) these days, and in case you have not explored this specialty I encourage it with an enthusiast smile. Gluten-free, low in carbs, this flour is high in fibre and packed with protein. Because there is also no sugar, it’s not moreish. One slice will keep your gluttony satisfied for an entire day!

Time: 40 minutes

Cuisine: Multi-cuisine

Serves: 8

Moderate Carb: 20-50 grams per day

Ingredients

  • 200 gr raw almonds
  • 80 gr maple syrup
  • 3 eggs
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 tablespoon lemon zest
  • 16 gr tablespoons unsweetened coconut flakes, toasted
  • 20 gr almonds, toasted and chopped

Instructions

  1. Preheat the oven to 190°C. Line an 8-inch pan with parchment paper; cut to fit the bottom.
  2. Place almonds in a food processor and grind until the consistency of the almonds is like flour, it takes about 4 minutes. If the mixture starts sticking to the sides, run a spatula around to loosen it.
  3. In a small bowl add the syrup, eggs, extracts and salt. Mix well to fully incorporate the eggs. With the food processor running, pour the egg mixture through the feed tube and continue to process until it gets smooth. Add the lemon zest and coconut and pulse to combine.
  4. Pour the batter into the pan and bake for 25–30 minutes. When the top is lightly golden brown and the center is just set, the torte is ready. If the top browns too quickly, tent with foil.
  5. Remove from oven and allow to cool. Garnish with toasted almonds.

 

And for another healthy but sweet recipe, try these delicious Grain-Free Apple Cinnamon Muffins!

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Lisa is an Anglo-Italian writer, editor and New Media entrepreneur who founded the global business network and publishing company, (GVPedia.com) in 2004. Previously she worked as a development writer for the Bay of Bengal Project, a UN Food & Agriculture Organisation (FAO) project based in Chennai, India. After moving to the Middle East in 2001, Lisa was editor of several consumer magazines in the region such as Aquarius, Jumeirah Beach Magazine and Property World Middle East. She was the editor-in-chief of NewYou, the region’s premier monthly publication dedicated to Integrative Health, Medical Aesthetics, Holistic Healing and optimal longevity and is now heading wellnessworld.blog. a portal dedicated to similar topics. Lisa has spent over 20 years living in emerging economies and has published over 30 books within the ‘Best of...’ annual series of publications across five continents.