Double Chocolate Raspberry Tofu Torte With Raspberry Coulis

“This gluten-free, dairy-free torte will surpass your expectations.  It did mine.  It is rich, flavorful and absolutely delicious. It’s perfect for vegans as well as those of us who can’t tolerate gluten or dairy. A sensational, show-stopping dessert.” — Patricia Rain


1 cup almonds, finely ground
1/4 cup cocoa powder, sifted
1/2 cup granulated sugar
2 tablespoons safflower or sunflower oil
1 tablespoon Rain’s Choice pure vanilla extract
1 tablespoon raspberry liqueur or wine
1/4 teaspoon salt
4 ounces 65% high quality chocolate such as Guittard, Scharffen Berger, Callebaut, etc.
1/2 package silken tofu
1 cup fresh raspberries
Raspberry coulis (see recipe below)


Preheat the oven to 350ºF. Line an 8-inch cake or spring form pan with parchment paper.

Purée the tofu in the food processor, until very smooth, then add the sugar, oil, cocoa, vanilla, raspberry liqueur, and salt. Pour into a large bowl.

Using a glass bowl or a double boiler, heat water to a simmer in the lower pan to gently melt the chocolate. Pour the melted chocolate into the tofu mixture, mixing just enough to fully incorporate ingredients. Fold in the ground almonds, using a rubber spatula.

Pour half of the batter into the prepared pan, then evenly sprinkle the raspberries over the top. Cover the raspberries with the remaining batter.

Bake for 45 – 50 minutes or until the sides have cracked and the center is just firm.

Cool the cake completely in the pan or refrigerate until serving.

To serve, run a knife around the edge and release the sides of the pan.

Dust with confectioners sugar and serve with a raspberry coulis or crème Anglaise if desired.

Raspberry Coulis


1 pint fresh raspberries or 1 package frozen raspberries
2 – 4 tablespoons sugar (to taste)
1 tablespoon raspberry liqueur or wine


Place berries and sugar in a heavy, medium saucepan over medium heat. Cook until berries begin to release juices. Press berries down to release more juices.

Remove from heat, add liqueur, and run through a sieve to remove seeds.

Spoon a tablespoon or two of coulis on plate and place slice of torte on top. Top torte with a raspberry or mint leaves.

YIELD: Serves 6

SOURCE: Patricia Rain, The Vanilla Company

Gluten-Free Coconut Chocolate Chewies

Kind of a cross between a macaroon and a drop cookie, these gluten-free treats are delicious.


2 oz. unsweetened cocoa powder, about 1/2 cup plus 3 tablespoons
11 oz. powdered sugar, about 2 3/4 cups
1/4 teaspoon salt
3 egg whites, at room temperature
1 teaspoon vanilla extract
1 cup dried, unsweetened coconut


Preheat oven to 350°. Line baking sheets with parchment paper.

Combine cocoa powder, powdered sugar, and salt together in a stand mixer bowl fitted with a whisk attachment.

On low speed and add egg whites one at a time. Add vanilla extract and turn mixer on high for about 2 minutes, until the batter has thickened. Gently fold in the coconut — don’t mix it in completely.

Drop batter (about the size of a rounded measuring tablespoon) onto baking sheet. Bake for 13-15 minutes. Cookie should be puffed and cracked. Allow the cookies cool on the cookie sheet or remove them and let cool on a wire rack.

Gluten Free Chocolate Coconut Chewies



1/2 cup plus 3 tablespoons cocoa (Valrhona is excellent)
2 3/4 cups confectioners (powdered) sugar
1/4 teaspoon salt
3 egg whites, at room temperature
1 teaspoon vanilla extract
1/2 – 1 cup dried, unsweetened flaked coconut


Preheat oven to 350°F. Line baking sheet with parchment paper.

Stir cocoa, powdered sugar and salt together in mixing bowl of a stand mixer fitted with whisk attachment. On low speed, add egg whites one at a time. Add vanilla extract and turn mixer on high and whip mixture for 2 minutes, or until the batter has thickened.

Remove bowl from mixer. By hand, gently and briefly fold in the coconut.

Drop batter about the size of a rounded measuring tablespoon onto parchment lined baking sheet. Bake for 13-15 minutes. Cookies will be puffed and cracked. Allow the cookies to cool briefly on the cookie sheet before moving them to wire rack to cool completely.

Gluten Free Flour: Make Your Own Blend

This excellent gluten free flour formulation comes from King Arthur Flour, America’s oldest flour company in Vermont. Special diets, such as the gluten free diet required for celiac disease, can be very challenging especially if you enjoy traditional baked goods and breads.

Tested, reliable formulations using quality ingredients to replicate traditional baked products (which use wheat flour) are the hallmark of KAF’s R&D team. “Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.”

Gluten Free Flour Blend

The following make-at-home blend from King Arthur Flour, features stabilized brown rice flour and tastes better than a blend using regular brown rice flour.

Whisk together:

6 cups (32 ounces) King Arthur stabilized brown rice flour
2 cups (10 3/4 ounces) potato starch
1 cup (4 ounces) tapioca flour or tapioca starch

Store airtight at room temperature.

Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).

Gluten Free Pie Crust



This tender and delicious crust holds together beautifully, perfect for making sweet pies or even savory quiches. With millet flour and almond meal, it has tons of flavor, too.


1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten


Preheat oven to 375°F.

Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine.

Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.

Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable.

Using your fingertips, press dough into a 10-inch circle.  Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.

Makes 1 (9-inch) crust

SOURCE: Recipe and photo courtesy of Whole Foods Market, a sponsor of Monterey Bay Certified Farmers Markets

Nectarine Cake


4 to 5 nectarines
1 cup water
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder


Preheat the oven to 375˚F. Butter and line an 8-inch springform pan with parchment paper. Set aside

Place the nectarines in a casserole dish with 1 cup water, and roast for 30 minutes. Remove, let cool, and discard pits and stems.

Place the nectarines in a food processor and puree the nectarines and their skins until smooth.

In a small bowl, beat the eggs; then and add the sugar, ground almonds, and baking powder. Stir to combine and add the pureed nectarines. Pour the mixture into the prepared springform pan and bake at 375° for 1 hour, or until a skewer inserted in the center comes out clean. Keep an eye on the cake as it cooks – it may need to be covered with foil to prevent burning.

Remove from the oven and let it cool in the pan on a rack. When the cake is cool, remove from the pan. Serve with dollop of whipped cream and light dusting of confectioners’ sugar.

SERVINGS: Serves 6-8

SOURCE: Adapted from recipe by CUESA’s Market Chef, Shanti Wilson.