Recipes

Lower Carb Russian Tea Cakes

0 Comments 08 July 2010

Lower Carb Russian Tea Cakes

Since adapting my gluten and dairy free diet to be lower in carbs, my craving for sweets and my waistline has dropped severely. Though my craving for something bready has not, so I thought I’d give Russian Tea Cookies a try. There have been a few adaptations now. Best when eaten cold with a mug of hot tea it makes for a really nice breakfast or snack. There is more fat in these than the biscuits, but with a base of coconut, garfava and almond flours, I’d bet they’re still pretty healthy.

Ingredients:

  • 3/4 cup gluten-free garfava flour
  • 3/4 cup coconut flour
  • 1/4 cup blanched, slivered almonds, finely ground
  • 3/4 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 cup coconut oil (melt to liquid if solidified)
  • 1/4 cup Earth Balance buttery spread (melt to liquid)
  • 3/4 cup warm water
  • 3 large eggs
  • 6-8 packets of sweetener (I like to use NuStevia, it’s the only stevia I like)
  • 1/3 cup chopped pecans
  • 1 teaspoon vanilla extract

Begin by setting the oven to preheat at 350. Then grease a square cake pan and set aside.

Start by grinding the almonds by pulsing in a coffee grinder to a fine powder, but stop before they begin to turn to butter. Mix all dry ingredients in a bowl and set aside (hold off on pecans, add those in last).

Mix the egg, water, extracts, sweeteners, EarthBalance and coconut oil in a separate bowl on medium-high with a mixer for one minute, then stir in the dry ingredients. Then mix in crushed pecans.

Empty dough into cake pan and press, then sprinkle with a mixture of 1 TB coconut flour, 1/2 pkt. of NuStevia.

Bake for 20-23 minutes or until the center feels slightly firm to the touch. Cool and store in an airtight container, or wrap individually in foil for some filling, protein and fiber packed snacks to go. They are good cold, or heated for a few seconds in the microwave and topped with low-carb chocolate (EarthBalance, NuStevia and Unsweetened Cocoa) or low-carb syrup.

- who has written 106 posts on Gluten Free Fox.

Kristen Campbell and her "wonder dog" Waylon are both severely intolerant to gluten. Celiac? Perhaps. But they've never had the endoscopy to tell (human or dog--does that exist?). Fortunately, they found each other! When Kristen isn't busy at work, she loves mixing up natural, gluten-free beauty products under her self titled line, spending time with her favorite "wonder dog" and catching up with friends.

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