- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- dash ginger, if desired
- 1 cup almond milk
- 1 Egg
- dash sea salt
- 1/4 to 1/2 cup xylitol or coconut sugar
- 3 to 4 oz good baking chocolate (I used unsweetened 100% cacao Ghirardelli)
- 2 T Butter (organic, preferably)
Heat oven to 400 degrees.
Melt chocolate and butter over hot water.
In bowl, mix buckwheat flour, baking powder, sweetener and spices. Add almond milk, egg, and salt and mix well. Mix in chocolate mixture and stir well. Divide into 12 cupcake paper liners or a sprayed loaf pan. Cook cupcakes for about 10 minutes or loaf pan for 20 minutes at 400 degrees.
Note: spices are optional
Also, for additional yumminess, cook muffins 5 minutes and then put a chunk of chocolate in center and continue to bake.
If you can’t get fresh blueberries, frozen ones will work. If you don’t have blueberries, strawberries, raspberries or blackberries may be used
- 2 cups blueberries (I used frozen and slightly thawed in micro)
- 1/2 cup lemon juice
- 4 tablespoons xylitol or coconut crystals (I used xylitol)
- 3 tablespoons arrowroot powder
- 1/4 teaspoon himalayan salt
- 1-1/2 cups almond flour
- 1/4 cup softened organic real butter
- 1 teaspoon cinnamon
- Almond slices, to taste (I chopped up about 1/2 cup
- Small amount of coconut nectar
Preheat oven to 350.
Add all filling ingredients to mixing bowl and stir until combined.
Place filling in baking dish and spread evenly.
In separate bowl, combine almond flour, butter, cinnamon and almond slices. Mix until crumbly.
Sprinkle topping over filling.
Drizzle just a little coconut nectar or honey on top.
Bake for 20-25 minutes or more until filling starts to bubble and is thickened a little. If the topping is getting too brown, cover with aluminum foil.
Let cool for 10 minutes and serve warm.
I’ve made this cake before and it’s awesome. Would be a good Holiday cake. This recipe takes a long time to make, but it’s worth it.
Have all ingredients about 70 degrees. Preheat oven to 325 degrees.
Beat until light:
- 6 egg yolks (keep whites) from free-range chickens
- Add 3/4 cup ***xylitol gradually and beat until well blended.
Grind nuts in food processor:
- 3/4 cup finely chopped organic raw walnut meats
- 1/2 cup finely chopped organic raw pecans
Add rest of ingredients:
- 1 tablespoon organic coconut flour
- 1 tablespoon organic almond meal (or almond flour)
- 2 tablespoons water, or coffee
- 1/4 cup grated unsweetened organic chocolate
- 1/2 teaspoon double acting baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves (or a dash)
- 1/8 teaspoon nutmeg (or a dash)
Whip until stiff, but not dry:
Fold lightly into cake batter. Bake in ungreased 9-inch round removable-rim pan (spring form) about 1 hour. Let cool for about 10 minutes. (It helps to place greased parchment paper in bottom of pan to assist in removing cake. Spread warm cake with Chocolate Butter Icing below:
Chocolate Butter Icing: (makes about 1-1/2 cups)
- 1/2 cup ***xylitol (pulverize in blender until it looks like powdered sugar)
- 4 oz. organic unsweetened chocolate (try to use 70% or more cacao)
- 4 oz. organic butter
- 1/4 cup cream OR coffee
- 1/8th teaspoon sea salt
- 1 teaspoon vanilla
Melt chocolate over very low heat. Add butter and stir until melted.
Remove from heat and add the cream OR coffee and salt. Gradually sift in the powered ***xylitol along with vanilla extract.
Ice the warm torte with a spatula dipped frequently in hot water for a glossy finish.
NOTES: You can get xylitol, organic chocolate, almond meal and coconut flour at any Health Food Store.
***Also, when using xylitol, please be aware that it is poisonous to dogs. Do not feed to animals. If you don’t want to use xylitol, coconut sugar is a good substitute.
- 5 T organic butter, softened
- 5 T xylitol
- 1 cup organic Spelt flour
- 1/4 t sea salt
- 1/4 cup finely chopped pecans
- 12 oz. full-fat organic cottage cheese
- Two 8-oz packages softened organic full-fat cream cheese
- 3/4 cup xylitol or coconut sugar
- 3 organic eggs
- 1 t vanilla extract
- 1 t almond extract
- 1 cup kefir cheese or organic sour cream
- 1 cup unsweetened Greek Yogurt
- Fresh strawberries, blueberries or raspberries (optional)
Cream the butter and the 5 tablespoons xylitol together until fluffy. Stir in the flour, salt, and pecans. Butter the bottom and sides of one large springform pan or two smaller onesl. Press about half of the crust dough on the bottoms of the pans and up the sides about 1 inch (or all of it in the larger size). Bake at 350 degrees for about 10 minutes or until light golden. Remove from oven and let cool completely.
Cream the cottage cheese in a food processor or blender until smooth. Beat cream cheese and 3/4 cup xylitol together until fluffy and add the creamed cottage cheese and mix. Add the eggs, one at a time until just blended. Stir in the vanilla and almond extracts. Combine the kefir cheese or sour cream with the yoghurt and then gently fold into the cream cheese mixture.
For a flavored swirl, puree either strawberries, blueberries or raspberries. Pour half of the filling into the 2 pans. Add a few dollops of fruit on top of batter all the way around and in the middle. Top with remaining batter. Using a wide knife, draw it through the batter creating swirls for marbeling effect.
I baked this at 300 degrees for 1-1/2 hours. When time is up, turn off oven and slightly prop oven door for an additional 30 minutes. Take out of oven and let it sit on the counter for an additional 30 minutes. Refrigerate for at least 8 hours or overnight.
Remove cheesecake from fridge and let it set to warm up a bit. It will be easier to get out of the pan. Carefully remove sides of pan. Run a flat and wide knife around the bottom of the pan all the way around, cutting away from you. Slide the cheesecake onto a serving platter or just slice and serve. Top with additional fruit when serving. I used frozen, thawed and crushed blueberries. Makes a pretty cheesecake.
You can also just make it plain without the fruit, if desired.