Yes, a vegan, gluten-free chocolate and hazelnut torte! There’s no better way to start my 21 days celebrating free-from christmas recipes. Yup I am celebrating the season in which everyone has a little indulge in delicious treats. My plan is to post a lovely free-from recipe/tip a day, starting today with this very fine, über rich torte.
This is the time of year where there is a huge focus on food, and I think it is really important to try and be as inclusive as possible. I know that catering for people with allergies can seem intimidating or scary as the risks are so great if there is anaphylaxis lurking in the past. But hopefully over the coming days in the lead up to the delightful day you will realise how doable and fun it can be too!
So I am starting my 21 days of christmas recipes with this stunner. Every year my field trip partner from Uni (who is also a big foodie) comes over before Xmas with a challenge to bake something seemingly impossible, without it’s eggs, dairy, soya and gluten. This year she gave me an old Italian torte recipe which had 6 eggs separated and the eggs whites whisked then folded in. Utterly impossible I thought – but I messed about with it and my basic Egyptian nut cake recipe and came up with this. She was amazed as apparently it has the same texture as the 6-egg recipe. HOORAH!
What I would say is that this torte tastes most spectacular about 20-30 minutes after it’s come out of the oven. It needs to be eaten straight away! Luckily it is very more-ish, but only make what you are going to eat on the day.