Grain Free, Gluten Free, Sugar Free
1/4 cup Coconut Oil, (or butter) melted
1/4 cup Greek yogurt
6 tbsp coconut flour
1/4 cup almond flour
1 cup raspberries (fresh or frozen)
1/3 cup steviva blend (or 2/3 cup sugar, xylitol, etc)
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
1/4 cup cold butter
3/4 cup almond flour
2/3 cup chopped walnuts
1 tsp cinnamon
1/4 cup steviva blend (or 1/2 cup sugar, xylitol, etc)
*2 tbsp steviva blend (powdered) (or 1/4 cup confectioner’s sugar)
1/4 cup cream cheese
2 tbsp milk
*measure the steviva BEFORE powdering it.
Preheat oven to 350 degrees. Grease a square baking dish.
Combine all cake ingredients into one bowl. Use a hand mixer to make sure all lumps are gone. Pour into cake pan.
For the crumb topping. Put almond flour, cinnamon and steviva into a bowl. Cut in the cold butter. Mix in the chopped nuts. Sprinkle evenly over the cake batter.
Bake for 45 minutes. Remove from oven and make the glaze.
In a small bowl add cream cheese and the powdered steviva blend (use a nut or spice grinder to make it powdery). Use a hand mixer to blend. Add milk and combine. Drizzle over the warm cake and serve.
1 1/2 cups almond meal
1/3 cup coconut oil, melted
1 tbsp steviva blend (or 2 tbsp sugar)
pinch sea salt
1 package unflavored gelatin
2 tbsp water
3 cups raspberries
3 cups diced rhubarb
1/3 cup steviva blend (or 2/3 cup sugar)
1/2 cup cream cheese
1/4 cup milk
1 tbsp steviva blend (or 2 tbsp confectioner’s sugar)
Preheat oven to 350 degrees.
Combine crust ingredients. Press into a 13″ x 9″ baking pan. Bake for 10 minutes.
Sprinkle the gelatin over the water and stir. Set aside. Combine remaining filling ingredients and cook over medium heat until bubbling. Pour into blender and puree.. Pour mixture back into pot. Heat through. Add gelatin mixture and allow to cook for another minutes.
Pour into a bowl, and set inside another bowl that is full of ice. Allow to cool in the fridge while you prepare topping.
Beat cream cheese and milk together. Take the 1 tbsp steviva blend and powderize it in a nut or see grinder until it is a fine powder. Add to cream cheese mixture.
Spread the raspberry filling over the crust. Drop spoonfuls of the cream cheese mixture over the filling. Draw a butter knife through the cream cheese and raspberry filling to create a swirled effect.
Chill for about 3 hours.
OPTIONAL: Top with fresh berries.
Serving Size: makes 24 servings