Healthy and Delicious Almond Flour and Gluten-free Recipes: Desserts
Over the last couple of weeks, we’ve been sharing gluten-free almond flour recipes. You can check out part one for appetizers and part two for entrees. In this final article, our friends at the Almond Board of California provide us with some sweet treat recipes: Gluten-Free Spring Fruit and Herb Crumble and gluten-free California Almond Sacher Torte.
Gluten-Free Spring Fruit and Herb Crumble
- 1/2 cup almond meal or almond flour
- 2 tbsp. unsweetened coconut flakes
- 2 tbsp. slivered almonds
- 2 tbsp. (raw, turbinado or white) sugar
- 1/2 tsp. allspice
- 1 tsp. ground cinnamon
- 2 tsp. fresh orange zest, divided
- Pinch of sea salt
- 1/3 cup coconut oil*
- 1 tsp. almond extract
- 1 lb. fresh strawberries, sliced
- 1 lb. fresh raspberries
- 1 tbsp. finely chopped fresh basil
- 1 tbsp. finely chopped fresh mint
- Preheat oven to 375˚ F. Spray an 8-inch square baking dish with nonstick cooking spray.
- In a large bowl, combine almond meal or almond flour, coconut flakes, slivered almonds, sugar, allspice, cinnamon, 1 teaspoon of the orange zest and sea salt. Add coconut oil and mix well to combine. Place in the refrigerator for one hour.
- In a large mixing bowl, combine almond extract with strawberries and raspberries; gently toss to combine. Transfer to the prepared baking dish.
- Remove almond mixture from the refrigerator. Using your fingers, crumble the mixture and place it on top of the strawberries and raspberries, covering the surface.
- Bake for 45 minutes. Remove from the oven and set aside to cool for five minutes before serving. Sprinkle with fresh basil, mint and the remaining teaspoon of orange zest. Serve warm.
*Vegetable oil can be used in place of the coconut oil.
Gluten-free California Almond Sacher Torte
Makes 1 single or split double layer 10″ frosted cake.
- 6 large eggs, separated
- 1/2 cup white sugar
- 1/2 cup butter, sweet unsalted (1 stick)
- 1 tbsp. almond extract
- 1 cup confectioners’ sugar
- 6 oz. bittersweet chocolate, melted
- 3 tbsp. cocoa powder
- 1 tsp. baking Powder
- 1 scant tsp. xantham gum
- 1/2 cup potato starch
- 1/2 cup almond flour
- 1/4 tsp. sea salt
- 12 oz. 60% chocolate
- 1 cup heavy cream
- 2 tbsp. agave syrup
- 2 cups almond slices
- Preheat oven to 350°F. Lightly butter a 10-inch spring form pan and dust with almond flour; set aside.
- In the large bowl of an electric mixer, whip egg whites to soft peaks, add in white sugar and continue to whip into a firm meringue. Set aside.
- In the large bowl of an electric mixer, cream the butter, almond extract and confectioners’ sugar until the mixture is smooth and light in color. Add the melted chocolate and mix until fully incorporated. On a lower speed, add egg yolks, one at a time until fully combined. Fold the butter mixture into the meringue. In a separate bowl, sift together cocoa powder, xantham gum, potato starch, almond flour and sea salt.
- Add dry ingredients to the chocolate-meringue mixture and mix thoroughly on medium speed until fully incorporated. Pour batter into spring form pan and bake for 30 to 35 minutes. Remove pan from oven and allow to cool for 10 minutes before removing spring form.
- Meanwhile, prepare the frosting: Place the 12 ounces of 60% chocolate and agave syrup into a bowl. In a saucepan over high heat, bring heavy cream to a boil and pour cream over chocolate, whisking until smooth and completely melted. Remove from heat and set aside.
- To finish, brush cake with favorite liqueur, like an amaretto, if desired. This helps keep the cake moist and adds a little extra flavor. Spread a small amount of frosting on all sides of the cake and refrigerate for 10 minutes to set. Frost entire cake, from the top down, and press sliced almonds into the sides for a beautiful finish.