Vegan Torta al Vino
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
50 g Cookin' Greens Chopped Kale, steamed20 g seedless (preferably wine-making) grapes12 oz low fat silken tofu1/4 cup olive oil1 tsp vanilla3/4 cup dry, full-bodied red wine1/2 cup sugar12 packets Krisda stevia1 cup flour1 cup spelt flour1 cup ground almonds1/2 tbsp baking powder1/2 tsp baking soda1/4 tsp sea salt1 1/4 cups small sweet (preferably wine-making) grapes, divided1/2 cup slivered almonds
Preheat the oven to 375F and grease a 10" springform pan.
In a blender or small food processor, puree the kale and 20 g of the grapes until smooth.
Add the tofu, oil, vanilla, wine, sugar and stevia, puree completely.
Whisk together the flours, almonds, baking powder, baking soda and salt.
Add the pureed mixture and mix until smooth, then fold in 1 cup of the grapes and the almonds.
Scrape into the pan and top with remaining grapes.
Bake 55 minutes, until tests done.
Cool in the pan 30 minutes before unmoulding.
Serving Size: 1 slice (1/12)
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a blender or small food processor, puree the kale and 20 g of the grapes until smooth.
Add the tofu, oil, vanilla, wine, sugar and stevia, puree completely.
Whisk together the flours, almonds, baking powder, baking soda and salt.
Add the pureed mixture and mix until smooth, then fold in 1 cup of the grapes and the almonds.
Scrape into the pan and top with remaining grapes.
Bake 55 minutes, until tests done.
Cool in the pan 30 minutes before unmoulding.
Serving Size: 1 slice (1/12)
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 246.6
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 26.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.1 g
- Protein: 7.3 g
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