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: http://low-carb-news.blogspot.com/2012/05/splendid-gluten-free-bake-mix-always-on.html.) She has lots more recipes that use it on her blog at http://low-carb-news.blogspot.com/.
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
I think the small amount of gluten-free oat flour would disqualify it as strictly Paleo. Oats are grains, but perhaps the most innocent of them all. Low carb, sugar-free, and gluten-free are good enough for me.
This is paleo?
In that case, Thank You very much, Jennifer!
LOL You and I are so alike. I meant your recipes are great from a technical point of view. 😉
Hi Jennifer. Thanks for all the kind words. Not sure I can live up to your opinion, especially the part about being technically fantastic! I fight with my computer every day and don't always win and I can't even figure out how to use my cell phone–as a PHONE! But I keep trying.
The booklet will feature 25 recipes from 5 of the best low-carb food writers in the world (Well, four of the best and me.) George Stella, Dana Carpender, Jennifer Eloff, Laura Dolson, and yours truely. I've only had a couple of weeks to put it together, but it looks really good at this point. It will be part of the launch of this new zero-carb, zero-calorie liquid sweetener in stores nationwide and in Europe in a few weeks. Stay tuned for more info.
P.S. I LOVE all the variations you have planned for this and the peach one – that's sounds over-the-top good the way you served it! Lucky husband! Congrats on your anniversary, you and Dean. 🙂
Ooh, I have a silly big grin on my face right about now. lol Thank you, Judy. You're such a good friend and it's such an honor to work you on the next cookbook and on the Ez-Sweetz booklet which is in your capable hands. You are so talented in a gazillion ways – not just with recipes, but being an artist and producing cookbooks that look like a work of art as well as being technically fantastic!
Sooooo, tell us more about this booklet. :0)
I’m going to try this recipe with Bob’s Red Mill Paleo Flour. Maybe I’ll add a little thickener of some kind.