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Yesterday was our anniversary. My husband had gotten home late the night before, but he still showed up at breakfast with a box of candy and a card for me. I always try to bake him a cherry pie, his favorite dessert, on his birthday, Valentines Day, and our anniversary, but I have been so busy I hadn’t been to the store and didn’t have any cherries.

I’ve been putting together a small booklet for the EZ-Sweetz company and it includes a recipe for an apple torte from Jennifer Eloff that looked really good, so I decided to make that instead. One problem: I also didn’t have any apples. I did find two partial bags of frozen peaches way down in the bottom of the freezer and decided to give that a try. I already had some of Jennifer’s Gluten-Free Bake Mix in the fridge, so it was a snap to get it mixed up and in the oven. (Improvising with whatever is on hand happens a lot around here. I planned to make tuna salad for lunch today, but we had “Tuna Surprise” instead~the surprise was that it didn’t have any tuna in it. What I thought was a can of tuna turned out to be smoked salmon. Some of my favorite recipes have been the result of happy mistakes.)

The torte in the picture above is Jennifer’s Apple Torte, but mine looked just the same. I cooked down the juice from draining the peaches, added some xylitol, liquid sugar substitute, and cinnamon, and served the torte warm with a drizzle of peach syrup and heavy cream. Pure heaven!

Jennifer’s Gluten-Free Bake Mix is the only flour substitute that I know about that is both low-carb AND gluten-free. It makes baked goods that taste exactly like they were made with regular wheat flour. (The recipe for the Bake Mix is here: She has lots more recipes that use it on her blog at

I’m going to try making this torte with cherries next time and then with rhubarb. Thanks, Jennifer, I love this recipe!

BUTTERY APPLE TORTE  Recipe by Jennifer Eloff
This is simply a delightful, delicious dessert that is sure to please.

– 14 tablespoons Gluten-Free Bake Mix

3/4  teaspoon baking powder
1/8 teaspoon salt
– 4 medium-sized apples, peeled, cored and cut into 1-inch pieces or   a bit bigger
– 2 tablespoons water
– 2 eggs
3/4  teaspoon EZ-Sweetz, equal to 3/4 cup sugar
– 2 tablespoons granulated erythritol
-1 tablespoon rum
1/2 teaspoon vanilla extract
– 1/2 cup butter, melted

Preheat oven to 350 degrees F. Line an 8-inch springform pan with parchment paper.

In medium bowl, combine Gluten-Free Bake Mix, baking powder, and salt.

Place prepared apples in casserole dish, sprinkle water over apples, replace lid and microwave on high 2 minutes. Apples will be almost tender. Pour into a colander placed over a bowl and drain apples. Pat apples lightly with paper towels to remove excess moisture.

In food processor, process eggs. Add EZ-Sweetz, erythritol, rum and vanilla extract; process.  Add half dry ingredients and half melted butter; process. Repeat. Fold in apples, so that fruit is coated. Scrape into prepared pan. Bake 30 minutes, or until golden brown.
If desired, serve with whipped cream sweetened with EZ-Sweetz or serve warm with low-carb vanilla ice cream. This torte is also wonderful served cold or at room temperature. 

Makes 10 generous servings. Calories: 173; Protein: 3g; Fat: 13.5g; Fiber: 0.9g; Net Carbs: 8.7g

Recipe used by permission.

(c) 2012, Judy Barnes Baker

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