Flourless Chocolate Torte

Flourless Torte with Paleo Buttercream

Flourless Torte with Paleo Buttercream

Living Gluten and Grain Free is thrilled to be attending the Paleo-Primal-Price Foundation (aka P3) Inaugural Conference this weekend and working in an advisory role.  Their mission and vision is to “Bring Together Real Food Communities”, something that I personally stand behind.  The flourless chocolate torte will be the featured desert at the  banquet on Saturday evening, topped with beautiful rosettes of Paleo Buttercream Frosting….YUM!  I’ll be working with a veteran pastry chef so I will post photos of the finished product on the Living Gluten and Grain Free Facebook Page.  If you are interested in learning more about the organization visit their website:  https://ffnw.org

This torte is a rich, fudge-like cake sure to satisfy any chocolate cravings.  Please note that if you like a sweeter cake you can use a semi-sweet chocolate or 73% dark chocolate instead of the unsweetened 85% baking chocolate.

Originally created by Detoxinista.com …tweaked by Amanda Love, Barefoot Cook.com, and tweaked again by Living Gluten and Grain Free.  Lots of love has gone into this recipe….enjoy!


Flourless Chocolate Torte

Flourless Chocolate Torte


  • 4 oz. unsweetened organic baking chocolate or 85% dark chocolate
  • ½  cup coconut oil  (or grass-fed butter)
  • 3 large pastured eggs
  • ¼ cup organic cocoa powder (or raw Cacao)
  • 6 Tablespoons maple syrup, (raw honey)
  • 2 tsp finely ground organic coffee
  • 1/4 tsp sea salt
  • 1  Tablespoon vanilla extract
  • 1 teaspoon organic ground ginger
  • 2 1/2 teaspoons organic ground cinnamon
  • 2 teaspoons organic chocolate extract (optional)


  1. Preheat the oven to 350F, and grease an 8″ spring-form pan generously with coconut oil.
  2. Melt the baking chocolate and coconut oil together in a small saucepan or double boiler, stirring until completely smooth then remove from heat.
  3. Whisk eggs, cocoa powder, maple syrup, coffee, sea salt, vanilla and optional chocolate extract, cinnamon and ginger.
  4. Combine the melted chocolate/coconut oil mixture with the egg mixture and whisk well until a smooth batter forms (you can use an electric hand mixer for this step).
  5. Pour the batter into the greased pan, and smooth the top with a spatula.
  6. Bake at 350F for 18-20 minutes, the center is still slightly soft, but knife or toothpick inserted comes out clean.  It will firm as it cools.
  7. Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.


Recipes, Sweets and Treats

Grain Free Pumpkin Praline Cookies

Pumpkin Spice Praline Cookies

Pumpkin Spice Praline Cookies


2½ Cups Blanched Almond flour
2 Tablespoons Coconut flour
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Cardamom
Pinch of Sea Salt
1/3 Cup Maple Syrup or Honey
½ Cup Pumpkin Puree
1 Pastured Egg
3 teaspoons Vanilla Extract

praline cookies 3


Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Combine dry ingredients in a small bowl.
In the bowl of a food processor, add the maple syrup, pumpkin, egg, and vanilla and pulse.
Add the dry ingredients into the wet while the food processor is running on low till combined.
Scoop balls of dough (approximately 2 tablespoons) and place on cookie sheet.
Press down lightly with your palm to flatten.
Bake for 18 to 20 minutes.
Cool cookies completely on the cookie sheet.

Praline Ingredients:
1/3 Cup Coconut Cream (or Heavy Cream)
3/4 Cup Chopped Pecans
1 Cup Maple Syrup
1 Tablespoon Pastured Butter
2 teaspoons Vanilla Extract
Pinch of Sea Salt

Praline Directions:
While the cookies are cooling make the praline topping
In a large heavy bottomed pot boil the coconut cream, maple syrup and salt over medium heat until your candy thermometer reaches 240 degrees.
Remove the pot from the heat.
Stir in the vanilla and whisk until creamy.
Stir in pecans, and working quickly top the cookies with spoonfuls of the mixture.
Leftover praline mixture can be spooned onto a parchment lined cookie sheet until dry (30 minutes) then wrapped in parchment paper and stored in an airtight container.

Recipes, Sweets and Treats

Grain Free Chicken Marsala

Cooler weather drives me to cook, especially comfort foods.  Last Friday was no exception, it was foggy and a cold rain was falling; it felt more like late November than early October on the mountain.  Grandpa was coming to visit and would be joining us for dinner,  I wanted to create something special, and I decided on Chicken Marsala. The D-Man suggested that since Chicken Marsala was an Italian dish we serve it on a bed of Cappello’s Gluten and Grain Free Fettuccine, and so we did.

Grain Free Chicken Marsala

Grain Free Chicken Marsala


1 3/4 Cups Chicken Bone Broth or Organic Broth
2 Tablespoons Finely Chopped Organic Shallot
5 Tablespoons Unsalted Pastured Butter
10 oz Organic Mushrooms, thinly sliced
2 Tablespoons finely chopped Fresh Sage
2 Tablespoons finely chopped Fresh Rosemary (more for garnish)
1/2 teaspoon Sea Salt
Freshly Ground Black Pepper

1 Cup Tapioca, Cassava, or Arrowroot Flour (seasoned with ground organic spices: sage, ginger, smoked paprika, onion powder, sea salt, freshly ground pepper)

4 Boneless Skinless Organic Chicken Breasts
2 Tablespoons Oil (olive, coconut or avocado)
1/2 Cup plus 2 Tablespoons Dry Marsala Wine
2/3 Cup Full Fat Organic Coconut Milk or Heavy Cream
1 Tablespoon Fresh Lemon Juice


Even the kitty's were drawn by the smells coming from the kitchen.

Even the kitty was drawn by the smells coming from the kitchen.


Put oven rack in middle position and preheat oven to 250°F.

Cook shallot in 3 tablespoons butter in a heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute.

Add mushrooms, fresh chopped sage, fresh chopped rosemary, salt, and pepper and cook, stirring occasionally, until liquid has evaporated and mushrooms begin to brown, (approximately 6 to 8 minutes).

Remove Mushrooms from heat and set aside.

Put flour in a wide shallow bowl, or a gallon sized plastic bag and season the flour with the spices noted above in the ingredients.

Using a large cutting board, gently pound chicken breasts to 1/4 inch thick using the flat side of a meat pounder or rolling pin.

Pat chicken dry and dredge in the bowl of seasoned flour, or alternately you can use the gallon sized bag to mix your flour and spices, I find this easier and a little less messy.

Place one breast into the seasoned flour to coat the chicken breast, shaking off excess flour mixture.

Place the chicken breast on a plate, clean cutting board or waxed paper.

Continue the same procedure with a the rest of the chicken breasts.

Heat 2 tablespoons of oil and 2 tablespoons of butter in a heavy skillet over medium heat.

Sauté the chicken breasts, turning over once, until golden and just cooked through, about 3 minutes each side (longer cooking times may be required if the chicken breasts are thicker than 1/4 to 1/2 inch).

Transfer cooked chicken to a baking sheet, and place in the oven to keep warm.

Add 1/2 Cup of Marsala to the skillet and bring boil over medium high heat, stirring and scraping up brown bits, approximately 30 seconds.

Add broth, coconut milk (or heavy cream), and the cooked mushrooms.

Reduce heat and simmer, stirring occasionally, until sauce is slightly thickened, (6 to 8 minutes).

Add lemon juice and remaining 2 tablespoons of Marsala (or a little more) and 1/2 teaspoon sage.

Remove chicken from the oven, plate the chicken, and spoon sauce over the cooked chicken.

Serve plain or over a bed of your favorite gluten or grain free pasta.

Main Courses, Recipes