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Chef Cindy

Gluten-Free

Almond Torte with Chocolate Nut Butter Icing and Raspberry Coulis

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Almond Torte with Chocolate Nut Butter Icing and Fresh Raspberries

For all of the chocolate and almond lovers in the world, this is the dessert for you! Almond Torte with Chocolate Nut Butter Icing is a rich, flourless, chocolate & nutty, heavenly delight. Add a drizzle of raspberry coulis on the plate and it is sinfully delicious! What better dessert to serve guests, bring to a dinner party or to share with your loved one on Valentine’s Day!

Tips on making an Almond Torte

I recommend lining the bakeware with parchment paper. Most of the bakeware is make with a mix of materials that I do not want my food touching. Aluminum is my biggest concern, therefore any bakeware (including sheet pans), are always lined in my kitchen. I will share more detail on this in a future post 😉!

I typically use fresh almonds in this recipe but if in a pinch (which I was this time around), you can use almond flour. If you choose to use fresh almonds, blanch first, remove skins, then dry well and powder in food processor.

Note: If you are vegan, you can substitute the eggs with egg replacer, flax seed mix, or whatever your preferred egg substitute is for baking.

Make the raspberry coulis ahead of time so you can cool it in the refrigerator. While the torte is baking, make the icing and clean the raspberries (dry thoroughly). Let the torte cool in the pan a few minutes, detach pan and take off parchment paper. Transfer the torte to a serving plate by placing the plate on top of the cake and flipping it over. Let the pan cool to touch (about 30 min) and start icing.

It is best to pour the icing directly in the middle of the torte and just let it flow naturally down the side of the torte. You can use a spatula or flat side of the knife to help move it along to the edges.

Transfer the raspberry coulis into a pour bottle or measuring cup so that you can pour it onto the plates. Now’s your time to get creative and have fun decorating the plates!

Yay, the photo shoot is done! Time to dig into a piece …so delicious!!

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Almond Torte with Chocolate Nut Butter Icing and Raspberry Coulis

  • Author: Chef Cindy
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 minutes
  • Yield: 1 8 1/2 inch Torte
  • Category: Dessert, Gluten-Free
  • Method: Bake
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Description

Almond Torte with Chocolate Nut Butter Icing is a sweet, moist, chocolate & almond, heavenly delight. Add a drizzle of raspberry coulis on the plate and it is sinfully delicious!

Ingredients

Raspberry Coulis: 1/2 cup organic cane sugar 3 tablespoons water 12 oz bag of frozen raspberries Almond Torte: 3 cups of almond flour 6 eggs 1 cup maple syrup 1 teaspoons almond extract Chocolate Nut Butter Icing: 1 1/4 cups maple syrup 3/4 cup nut butter 3/4 teaspoon vanilla extract 3/4  cup cocoa, sifted Topping: 1 package fresh raspberries

Instructions

Raspberry Coulis

  1. Heat the sugar and water in a small sauce pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
  2. Put the raspberries and sugar water mix in a blender and puree.
  3. Strain the mix through a fine mesh sieve to remove any of the raspberry seeds. Let cool and refrigerate until ready to use.

Almond Torte

  1. Preheat oven to 350°.
  2. Add to food processor – almond flour, eggs, maple syrup and almond extract. Process until smooth.
  3. Oil and flour a 8 1/2 inch spring form pan. *You can also cover the bottom of the pan with parchment paper for easier removal.
  4. Bake for 20 minutes or until the torte is firm to touch and golden brown.

Chocolate Nut Butter Icing

  1. In food processor, blend until smooth – maple syrup, almond nut butter and vanilla extract.

Notes

Equipment needed: Food processor, 8 1/2 inch spring form pan

Keywords: almond torte, flourless, gluten-free dessert, raspberry coulis, almond nut butter icing

Gluten-Free Panzanella Salad

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Panzanella Salad

I love tomatoes & I love bread! Put the two together 🍅 & đŸ„– and we have Panzanella Salad 😋!! This is one of the easiest salads to make and is always a big hit with my family or friends. There are many variations of this Panzanella Salad, but I decided to make this one a Gluten-Free Panzanella Salad. But, you can use whatever bread you like for this recipe. Preferably, firm & crusty so it can still hold together when soaking up the juice of the tomatoes. Yum!

Panzanella Salad, originated in Italy “panmolle” and is a Tuscan chopped salad of soaked stale bread, onions and tomatoes. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Do I have to use “stale” bread to make Panzanella?

Definitely not! I actually prefer to use fresh bread and then toast it in an oven. That way, the bread is still soft on the inside but crispy on the outside, which in my opinion, tastes so much better!

How long is Panzanella good for and what can I do with the leftovers?

If you want to make it ahead of time, prepare and mix all of the ingredients except for the bread. I like to eat it within a half hour of mixing the bread in. It soaks in just the right amount of the juices without become too mushy but some people enjoy it even hours later. I haven’t tried this yet, but leftovers from the night before, can be blended in a food processor and probably be made into a delicious soup. I will give a link for that in the future, when I give it a try.

What other ingredients taste good in Panzanella Salad?

I have made many versions of Panzanella salad so here’s your chance to get creative also. You can mix in any of the following:

  • Red, Yellow & Green Bell Peppers
  • Capers
  • Sourdough, Italian, Ciabatta, French Baguette, Rosemary Bread, …
  • Chopped Greens – Spinach, Arugula, Dandelion, ..
  • Grated Parmigiano-Reggiano or Asiago Cheese

What can I serve with Panzanella Salad? Can Panzanella Salad be a meal?

Yes, Panzanella Salad can easily be a meal just by adding your favorite protein. My preference is to simply add garbanzo beans or to prepare a side protein such as a vegan sausage/burger. Of course – meat, poultry, seafood works also if you are not on a plant based diet!

How to make Panzanella Salad – Panzanella Ingredients

1- Start with fresh tomatoes!

I’ve waited all summer for the arrival of these organic, red & yellow juicy tomatoes from the CSA I belong to and they are finally here!!

2- Choose your bread!

This is a delicious gluten-free bread that is sold in most markets in the freezer section.

Cut your bread into cubes & toast in the oven until crispy.

3- Prep the rest of your salad ingredients!

Seed & slice the cucumbers.

Cut the red tomatoes into chunks.

Halve the cherry tomatoes, slice the red onions, chop the basil & garlic and mix all the ingredients together and you have Panzanella Salad!

Panzanella Salad
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Gluten-Free Panzanella Salad

  • Author: Cindy
  • Prep Time: 15 min
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4 – 6 servings 1x
  • Category: Salad
  • Cuisine: Italian
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Description

This is a twist on the traditional Tuscan salad recipe, Panzanella Salad, but made with gluten-free bread that is toasted. 

Scale

Ingredients

1 1/2 loaf of gluten-free bread (about 3 cups)

olive oil spray

1 tsp garlic powder

1/2 tsp salt & 1/4 tsp pepper

1/2 english cucumber

3–4 large ripe red tomatoes

1 cup cherry tomatoes (sungold)

1/2 red onion, sliced thin

20 leaves fresh basil, chopped

Dressing:

1 tsp fresh garlic, chopped

3 tbsp champagne vinegar

1/2 cup olive oil

1/2 tsp salt

1/4 tsp ground pepper

Instructions

  1. Preheat the oven to 325°.
  2. Cut the bread into cubes. Place on a parchment lined baking sheet. 
  3. Spray with olive oil and season with garlic, salt & pepper. Bake for 15 minutes until golden brown.
  4. While bread is toasting, prep other ingredients. Peel, halve, seed & slice the cucumber. Cut the tomatoes into large chunks.
  5. Halve the cherry tomatoes. Thinly slice the red onions. Chop the basil.
  6. Prepare the dressing by mixing all the ingredients together.
  7. Place all ingredients (except bread) in a large bowl and mixing thoroughly with the dressing. 
  8. When ready to serve, add toasted bread to the serving bowl and gently stir in the tomato mixture. It is best to serve within a half hour of mixing.

 

Notes

  • The traditional Panzanella is made with “stale” Italian Bread which is great also (no need to toast)
  • Capers & Bell Peppers are another great addition to the recipe

Keywords: Panzanella, Gluten-Free, Italian Tomato & Bread Salad, Vegan, Vegetarian

Vegan Collard Green Wraps

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Now that’s a wrap!

stuffed collard green wraps plated
A healthier twist on wraps!


Who says you need a tortilla to make a delicious wrap! For those of us that are trying to cut back on carbs or are following a gluten free diet, vegan collard green wraps are a healthy alternative. And what’s even greater about collard greens are you get an extra pow of nutrition because they’re extremely low in calories (just 49 calories in 1 cup of blanched collard greens) and they are rich in folate, calcium, dietary fiber, and vitamins E, A, K, and C. Thanks to its many nutrients, collard greens have been associated with cancer prevention, detox support, anti-inflammatory properties, heart health, bone health and digestive support.

Collard Greens vs Kale

Collard greens have 18% more calcium than a same size serving of kale and double the amount of protein & iron!

Setup on cutting board for collard green wraps
Organized setup makes preparation of wraps easy & fun!

Collard Greens are the new Kale!

How do I select collards?

Choose greens with firm, vibrant green leaves for maximum freshness and highest-quality nutrients. If wilted, that means they aren’t fresh!

How do I store collards?

Collards can keep for up to five days when wrapped in a paper towel and stored in a plastic bag in the refrigerator. They tend to hold longer if you clean when ready to use.

How do I prep collards?

Clean collards leaf by leaf or submerge in a salad spinner to remove any grit. Collards taste delicious raw in a salad or slaw. I love to “chiffonade” cut the collards (slice them into ribbons) and drizzle with lemon juice, salt & pepper, cherry tomatoes (vegetarian option – add a little asiago cheese). Collards are also great cooked – roasted, sautĂ©ed or braised with a little garlic and olive oil.

Freshly made roasted red pepper & garlic hummus boosts extra calcium, protein & flavor!

**Recipe soon to follow

But if short on time, there are many great brands of hummus sold in the market. My “go to” brands are usually Whole Foods or Cava hummus which have good ingredients and a decent creamy texture & variety of flavors.

These are some basic ingredients to add to your vegan collard green wraps but you can get as creative as you want with some of your favorite vegetables or condiments. I know in my family, a little kick of Siracha on top would be the finishing touch!

My personal favorite is marinated & roasted tempeh! Make sure to reserve a little extra marinate to drizzle on top of your “stuffing” before you roll it up!

** Recipe soon to follow

Collard Greens stuffed with Roasted Tempeh & Veggies
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Vegan Collard Green Wraps

  • Author: Cindy
  • Prep Time: 20 min
  • Total Time: 20 min
  • Yield: 2 servings 1x
  • Category: Lunch
  • Cuisine: Vegan
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Description

Vegan collard green wraps stuffed with hummus, peppers, carrots, cucumbers and microgreens 

Scale

Ingredients

1/2 large carrot

1/2 medium seedless cucumber 

1/2 red pepper

1/2 yellow pepper

1 tbsp chopped fresh cilantro

1/2 cup microgreens

4 collard green leaves 

4 tbsp hummus

Instructions

  1. Rinse, peel & cut the carrot and cucumber into thin strips.
  2. Clean, half & seed the peppers. Cut into thin strips.
  3. Rinse & dry cilantro and microgreens. Chop cilantro.
  4. Trim the stem and spine of the collard green leaves.
  5. Bring a quart of salted water to a boil and lower flame. Submerge the leaves (one at a time) into the simmering water for 20-30 seconds. Place the collard greens in a clean dish cloth (or between 2 paper towels) and pat dry gently and completely. 
  6. Measure hummus into a small bowl.  Place all the ingredients on a cutting board. You are now ready to wrap!
  7. Lay out collard green with de-stemmed section overlapping each other (with no openings). Stack in order – hummus, carrots, cucumbers, peppers, microgreens & cilantro. Now start rolling tightly and tuck in the sides to close the end openings. 
  8. Either slice in half or eat whole. Enjoy!

Notes

Collard green wraps hold very well for a packed lunch kept cool! 

Keywords: collard green wrap