Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Flourless Walnut Cake

hayley3

Recommended Posts

hayley3 Contributor
hayley3
Posted

I couldn't believe how good this turned out. The texture was amazing considering it was made out of ground walnuts and eggs. It tasted like a walnut brownie.

I made it for Thanksgiving and my daughter was a little suspicious of it, but I let her sprinkle some confectioners sugar on it and she liked it. There's just a little sliver left.

I got the recipe out of the book "Going against the Grain".

Are there any other recipes that use nut meal that I'm missing?

I got my Coconut Book and the other book with the almond flour recipes today. Haven't tried any yet, but both books look great. I'm really excited! :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Yellow Rose Explorer
Yellow Rose
Posted
I couldn't believe how good this turned out. The texture was amazing considering it was made out of ground walnuts and eggs. It tasted like a walnut brownie.

I made it for Thanksgiving and my daughter was a little suspicious of it, but I let her sprinkle some confectioners sugar on it and she liked it. There's just a little sliver left.

I got the recipe out of the book "Going against the Grain".

Are there any other recipes that use nut meal that I'm missing?

I got my Coconut Book and the other book with the almond flour recipes today. Haven't tried any yet, but both books look great. I'm really excited! :)

So give on the recipe. I want some too.

Yellow Rose

irish daveyboy Community Regular
irish daveyboy
Posted

[quote name='hayley3'

Are there any other recipes that use nut meal that I'm missing?

I got my Coconut Book and the other book with the almond flour recipes today. Haven't tried any yet, but both books look great. I'm really excited! :)

hayley3 Contributor
hayley3
Posted
  • Author

I hope it's okay to do this.

It's from the book by Melissa Diane Smith and the book is called Going against the Grain.

Chocolate Walnut Cake

2 1/2 cups ground walnuts

1/2 cup unsweetened cocoa powder

5 large eggs

1 cup maple sugar (I used organic sugar, as I wasn't sure what maple sugar was)

Confectioners sugar (optional)

I ground the walnuts with some of the sugar so it didn't turn into walnut butter.

Her instructions:

Preheat oven to 350. Oil an 8 inch nonstick cake pan and line bottom with parchment paper (I used wax paper and I used a 9 inch pan) Mix the ground nuts with the cocoa powder. Add eggs one at a time and mix well and then add sugar. When all eggs are added, beat well. Spoon into cake pan and place on the middle or upper oven rack, and bake for 25 to 35 mins or until a toothpick inserted into the center comes out clean. ( I cooked mine 35 mins and there was still a bit of chocolate on my toothpick, but I went ahead and took it out anyway) Let it cool 10 mins and turn out of pan and remove paper.

When I took it out of the pan, I let it cool a bit before I turned it over into a plate and then added the confectioners sugar.

She has some other recipes in the book that look really good. I've had the book awhile and never tried the recipe section til now.

[

Emily Elizabeth Enthusiast
Emily Elizabeth
Posted

Thanks for sharing your recipe! I think its okay that you posted it since you sited where you got the recipe from. It looks wonderful! I like the fact that it doesn't call for flour since gluten free flour can get expensive. I can't wait to try it!

I hope it's okay to do this.

It's from the book by Melissa Diane Smith and the book is called Going against the Grain.

Chocolate Walnut Cake

2 1/2 cups ground walnuts

1/2 cup unsweetened cocoa powder

5 large eggs

1 cup maple sugar (I used organic sugar, as I wasn't sure what maple sugar was)

Confectioners sugar (optional)

[

hayley3 Contributor
hayley3
Posted
  • Author

Thanks David!

I checked out your recipes and that Chocolate Dream Dessert looked wonderful. Too bad I can't get a hold of mascarpone cheese. I don't even know what double cream is.

Sounds yummy though.

[

hayley3 Contributor
hayley3
Posted
  • Author

I figure as long as I don't post all the recipes she is at least getting advertising, in a way.

I hope you like the recipe, I did. It would go well with some chocolate icing too, I just left it off because I didn't need the extra calories.

Thanks for sharing your recipe! I think its okay that you posted it since you sited where you got the recipe from. It looks wonderful! I like the fact that it doesn't call for flour since gluten free flour can get expensive. I can't wait to try it!
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


wowzer Community Regular
wowzer
Posted

I thought this recipe looked interesting, but I'm not sure about saffron threads or what you could use in place of them. (Any ideas?)

ALMOND SLICES (makes 8)

3 eggs

2/3 oz. ground almonds

7 oz. dried milk

7 oz. sugar

1/2 tsp. saffron threads

3 1/2 oz. unsalted butter

flaked almonds to decorate

1. Beat the eggs together in a bowl and set aside.

2. Place he ground almonds, dried milk, sugar and saffron in a large mixing bowl and mix well.

3. Melt the butter in a small saucepan over low heat. Pour the melted butter over the dry ingredients and mix well until thouroughly blended.

4. Add the reserved beaten eggs to the mixture and mix well.

5. Spread the mixture in a shallow 9' square pan and bake in a preheated oven 325 degrees for 45 minutes or until a fine metal skewer comes out clean.

6. Cut the almond cake into 8 slices. Decorate with flaked almonds to serve. Serve hot or cold.

irish daveyboy Community Regular
irish daveyboy
Posted
Thanks David!

I checked out your recipes and that Chocolate Dream Dessert looked wonderful. Too bad I can't get a hold of mascarpone cheese. I don't even know what double cream is.

Sounds yummy though.

Hi 'hayley3',

Mascarpone cheese is a soft Italian cheese and is used a lot in Italian type desserts like 'Tiramsu' etc,

it comes in a tub and you should be able to find it at the deli or cheese counter of your local

Supermarket or large Convenience Store.

.

Double Cream is a high fat content cream or Thick whipping cream ( Cholesterol City here we come!).

Best Regards,

David

kschauer Rookie
kschauer
Posted

I just made this and I love it! I used almond meal instead of walnuts as my dh doesn't like walnut. It is great, it does taste a lot like a brownie to me. I drizzled icing over top (the icing from the pumpkin bars, cream cheese, butter, icing sugar and vanilla) and it's very pretty and tastes wonderful. Thank you so much for posting this recipe. After my Thanksgiving pie and cookie disasters I was sure I wouldn't be able to pull off a decent dessert again! :D :D

hayley3 Contributor
hayley3
Posted
  • Author

I'm glad you liked it! Next time I'll try it with some icing too. Yum.....

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

Wow sounds wonderful! I wonder if I could make it egg free and use egg replacer since that is alot of eggs to replace ;) ?

Thank you david and wowzer too, they look so good.

sickchick Community Regular
sickchick
Posted

Mascarpone is a TRIPLE cream cheese it is HEAVEN!!! :ph34r: lol

PaEMS Newbie
PaEMS
Posted
I couldn't believe how good this turned out. The texture was amazing considering it was made out of ground walnuts and eggs. It tasted like a walnut brownie.

I made it for Thanksgiving and my daughter was a little suspicious of it, but I let her sprinkle some confectioners sugar on it and she liked it. There's just a little sliver left.

I got the recipe out of the book "Going against the Grain".

Are there any other recipes that use nut meal that I'm missing?

I got my Coconut Book and the other book with the almond flour recipes today. Haven't tried any yet, but both books look great. I'm really excited! :)

Could you post the recipe for this PLEASE, Thankyou

hayley3 Contributor
hayley3
Posted
  • Author

If you look up at post #4 of this thread, you'll see where I posted the recipe already.

Could you post the recipe for this PLEASE, Thankyou

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,900
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.