Gluten Free Almond Torte

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.1
  • Total Fat: 10.9 g
  • Cholesterol: 69.5 mg
  • Sodium: 68.8 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.1 g

View full nutritional breakdown of Gluten Free Almond Torte calories by ingredient


Introduction

This 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: http://victorianroseteagarden.com/about_us
.htm. This 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: http://victorianroseteagarden.com/about_us
.htm.
Number of Servings: 8

Ingredients

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

Tips

Be careful not to let bake too long.


Directions

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.Remove from oven and prick all over with a skewer, brush on lemon juice, top with toasted almonds. Let set until cool. Enjoy


Serving Size: Makes 8 pie-shaped wedges.

Number of Servings: 8

Recipe submitted by SparkPeople user DENICE_MOFFAT.