They say that the best way to get over one sweetie is to get into another…
…or something like that. 😉
I didn’t want to completely turn my back on my sweet tooth so last night I whipped up a batch of sugar-free tortes. My sister-in-law gave me a beautiful and delicious almond flour torte on Monday, made by The Crazy Baker, and it served as the inspiration for my latest kitchen experiment.
Sweet But Not Refined Chocolate Torte
Gluten free, refined sugar free, dairy free, rich, and delicious
- 1 banana
- 3 eggs
Blend together in a food processor or blender
- 1/3 cup almond meal or flour
- 2 tablespoons coconut flour
- 2 tablespoons cocoa
- pinch of stevia
- pinch of cinnamon
Grease 7 muffin tins with butter or coconut oil and fill each cup about halfway with batter, smoothing out the top.
Bake in a 350* oven for 12 minutes. Let cool before removing from cups. Top with chocolate ganache!
I snacked on wheat crackers and cheese while I made these dairy free, wheat free treats. It’s all about variety in the diet. 😉
Not a fan of banana with chocolate? I bet a half a cup of yogurt would work well in it’s place, you would but have to adjust the sweetness but adding more stevia or maybe a little honey.
Have a sweet and unrefined New Year!
lauren @ the talking kitchen
i see the use of a lot of ‘different’ flours in your baking, i am really interested in try this as i am not a huge fan of the gluten bloat i often feel. how does it compare? do you find yourself buying a bunch of different ones, or is there one main flour that works best for you? (i usually just use whole wheat pastry flour.)
I have recently started using more non-wheat flours than wheat flours and this is partly for the fun of experimentation and partly nutritional. I’ve been reading a lot about phytic acid and how it’s presence in many grains prevents us from fully absorbing nutrients. While I have no interest at this time in forgoing grains/wheat/gluten completely I feel like one way to make my food have higher nutritional value and get more diversity in my diet is to use alternative “flours”.
And now on to your actual question!
Using non-wheat flours is very different. There’s just nothing like gluten! I personally don’t really care too much about traditional texture for most baked goods (muffins, cookies, etc.) as long as they end up having a good texture.
Honestly, there are many blogs that do alternative flour baking better than I do (read my “I Cook” page disclaimer! 🙂 ). I am definitely still experimenting (I’ve learned coconut flours soaks up A LOT of liquid!). I just found a blog yesterday called Recipes To Nourish that looks awesome for sugar-free, wheat-free baking.
Hope that long-winded response sort of answers your questions!
love the look of this Faith! I need to get some almond flour, I’ve been seeing some awesome recipes with it lately.
Thanks! I got mine at Trader Joes and I think it’s technically almond meal. You could whip up your own in a vitamix or food processor too!
These look fabulous! Definitely something for me to bookmark and try soon.
Let’s eat these together in the new year. You make them, I’ll eat them 😉
Hi Faith – directed on your blog from KERF. This recipe looks AMAZING! One question: is there something I can sub coconut flour with? How bout potato flour/rice flour or would that be weird? Just that I have some leftover from my brother, and don’t fance buying another new cooking product for 2 tbs worth…suggestions? I can use “normal” flour, just wondered if the coconut flour added a specific flavour.
Thanks Faith – great blog!
Elle, Thanks for checking out the blog!
I would say just use almond flour for the whole thing. They may need to bake for an extra few minutes because the coconut flour really soaks up liquid but otherwise it should work beautifully. I used coconut flour because I bought a can of it and have really enjoyed experimenting with it, also it adds fiber and lauric acid.
If you are interested in baking with “alternative” flours I highly recommend getting some coconut flour. It does seem pricey at first but you use much less of it than other flours and it will last a long time in the fridge.
Have fun experimenting!
how is anything dairy free with eggs in it?
While eggs are sometimes classified as “dairy” they are not a by-product of milk (the definition of dairy). Eggs are really a category all their own because they are neither dairy not meat.
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Rebecca @ CoconuttySisters
Just made this and am eating it as I write this. It’s excellent. I added a little coconut nectar to the batter, because I am not a fan of stevia. I love it!