Best Almond Rhubarb Cake Gluten Free Low Gi Recipes
RHUBARB ALMOND CAKE {GLUTEN FREE}
Provided by Ann
Time 1h45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 F. Spray a 7 to 9-inch springform pan with cooking spray and set aside.
- In a small bowl, beat the eggs with an electric mixer till frothy, then add the butter in a slow drizzle, beating constantly, till all the butter and eggs are nicely mixed. Add the yogurt and vanilla and stir gently with a spoon to mix.
- In a medium mixing bowl, stir together the sugar, almond meal, rice flour, baking powder, and salt until all is well mixed, working out any clumps. Toss in about 3/4 of the rhubarb, saving a bit for the top, then stir in the egg mixture until everything is nicely mixed into a soft, gooey batter.
- Pour the batter into the prepared pay, top with the rest of the rhubarb and the sliced almonds.Sprinkle with raw sugar.
- Bake at 325 for about 1 - 1 1/2 hours or a little longer (I lost track of time, so be prepared to check it a few times) or until a wooden pick inserted in center comes out clean. It is a very moist cake, but the pick should still come out with barely a crumb on it.
ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)
This dessert is so easy to make and is delicious with a scoop of ice cream! If you don't have rhubarb, you can also use apples or berries.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 9-inch round cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
- In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
- In another bowl, place all the dry ingredients from almond meal to salt and mix.
- Add wet ingredients from sour cream or yogurt to almond extract and mix.
- Fold in the rhubarb mixture and mix gently.
- Pour the batter into the round baking pan and top with almond slices.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- When the cake is no longer hot, remove it from the pan and cool on a wire rack.
- Infuse love, slice and serve with a scoop of ice cream (if you wish)!
Nutrition Facts : Calories 161.6, Fat 13.1, SaturatedFat 2.8, Cholesterol 54, Sodium 194.8, Carbohydrate 6.9, Fiber 3, Sugar 1.8, Protein 6
APPLE RUM RAISIN CAKE (GLUTEN-FREE, LOW-GI)
I used a gugelhupf pan here, but you can just use a round 7-inch cake pan. If you'd like to lower the glycemic index, you can omit raisins and replace coconut sugar with erythritol or xylitol. This cake is pretty moist and does crumble a little when you slice it, so please don't make the batter too loose by adding too much applesauce. This cake is good with ice cream (vanilla, rum raisin, salted caramel, dulce de leche, etc.). Fore more healthy, gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch round cake, 6 serving(s)
Number Of Ingredients 18
Steps:
- In a small sauce pan, place apple pieces, lemon juice, raisins, sugar, cinnamon, and water and cook under medium heat for about 10 minutes until the apples become soft.
- Add rum and mix. Turn off heat and set it aside.
- Preheat oven to 350ºF/180ºC degrees and spray the cake pan with oil.
- In a bowl, combine almond meal, coconut flour, sugar, and baking powder.
- Add beaten eggs, melted butter, apple sauce, and almond extract and mix.
- Add the apple and raisin mixture and walnut pieces (if using) and mix.
- Bake for about 40 minutes.
- When the cake is no longer hot, remove from the pan and cool on a wire rack. Dust with powdered sugar (optional).
- Infuse love, slice and serve.
Nutrition Facts : Calories 301.9, Fat 21.1, SaturatedFat 8.4, Cholesterol 92.5, Sodium 89.6, Carbohydrate 23.3, Fiber 4, Sugar 14.3, Protein 6.1
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In today’s world, the need for healthier diet alternatives has become a necessity. With the increasing awareness of gluten allergy and concerns regarding high glycemic index foods, many people have been shifting towards gluten-free and low GI diets. In this article, we will be discussing a delicious dessert recipe that fulfills both these dietary requirements, an almond rhubarb cake that is gluten-free and low GI.
Gluten-Free:
Gluten is a protein found in wheat, barley, and rye that can cause digestive problems and allergic reactions in some people. Those who have celiac disease or are sensitive to gluten should follow a gluten-free diet to avoid unpleasant symptoms. This diet necessitates that alternatives to traditional wheat flour be utilized in recipes. In this almond rhubarb cake recipe, gluten-free flour shall be used to replace wheat flour.Low Glycemic Index:
The glycemic index (GI) ranks carbohydrate-rich foods according to their impact on blood glucose levels. Foods with a higher GI score can cause a rapid increase in blood sugar levels, which can prove detrimental in the long run. A low GI diet can help to control blood sugar levels by choosing foods that have a low GI ranking. In our recipe, we are incorporating rhubarb, which has a low GI score, making this cake a healthier dessert option.Ingredients:
For the crust:
- 1 cup almond meal - 2 tablespoons almond butter - 2 tablespoons coconut oil - 1 tablespoon honey - 1/4 teaspoon saltFor the filling:
- 1 cup chopped rhubarb - 2 cups almond flour - 2 tablespoons coconut flour - 1/4 cup honey - 3 eggs - 1/4 cup almond milk - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - Pinch of saltMethodology:
1. Preheat the oven to 180°C and prepare a 9-inch cake pan by lining the pan with parchment paper. 2. In a mixing bowl, combine the almond meal, almond butter, coconut oil, honey, and salt. Mix well and press the mixture evenly into the bottom of the prepared cake pan. 3. Bake the crust for 10 minutes, then remove it from the oven and let it cool down. 4. In another mixing bowl, combine the almond flour, coconut flour, honey, eggs, almond milk, vanilla extract, baking powder, baking soda, and salt. Mix well until a smooth consistency is achieved. 5. Add the chopped rhubarb, mixing well. 6. Pour the mixture over the cooled down crust and spread the cake batter evenly with a spatula. 7. Bake the cake for 30-40 minutes or until a toothpick inserted in the center comes out clean. 8. Remove the cake from the oven and allow it to cool for 10-20 minutes. 9. Cut the cake into slices and serve it warm.Conclusion:
This almond rhubarb cake recipe is a delicious dessert option that is both gluten-free and low GI, making it an ideal option for those who are looking to follow a healthier diet. Incorporating rhubarb into the cake recipe reduces the GI rating of the dish, making it an excellent choice for low GI diets. This recipe exemplifies that healthier options can also be delicious and enjoyable.
When it comes to creating a delicious and healthy dessert, an almond rhubarb cake is a great choice. Not only is it naturally gluten-free, but with a few adjustments it can also be made low GI. Here are some valuable tips to keep in mind when creating your own almond rhubarb cake.