Fructose is contained in most sweeteners that are used in traditional desserts. Refined sugar, honey, maple syrup – all contain fructose. Fortunately, it is recognised now that sugar is the main source of fat that build up in the human body. Spikes in blood sugar and insulin levels may also cause dysfunctions of organs.
Since I discovered Brown Rice Malt Syrup, I have been really enjoying it in my recipes. Rice malt syrup is fructose free, it is made from 100% brown rice. Australian brands make organic Brown Rice Malt Syrup that reduces arsenic to hardly detectable levels. This is good information to be researched for those who consume rice regularly.
The malt syrup is made through fermenting rice to break down the starches and then transforming it into syrup through cooking. The syrup contains soluble complex carbohydrates, maltose and glucose. Rice Malt Syrup is a lower GI product in comparison to fructose and it takes more than an hour to digest.
I suggest two variations of the recipe below, where you can replace Rice Malt syrup with Xylitol (Birch Sugar) or any other sugar substitute.
So, here you are, for milk, fructose and gluten intolerances I have a chocolate dessert for you!
Fructose Free Chocolate Cake
350ml/12oz coconut cream
4/5 cup Xylitol or 3/4 cup rice malt syrup, warm
5 large eggs, separated
3/4 cup pure cocoa or raw cacao
2 tbsp coconut oil
2.5 cups white ground almonds (almond meal/almond flour)
Also required: a 23 cm removable cake spring form, 2 bowls and an electric mixer.
Optional (Cherries contain fructose): 1 cup Morello cherries (frozen or fresh), stones removed.
1. Preheat oven to 180C/356F degrees. Make a single layer of baking paper for the base of the springform and double layer wide to cover the sides.
2. Combine coconut cream, sweetener and cacao well to get a smooth and shiny mixture.
3. Melt coconut oil in the measuring cup without heating it too much and fill it up with the chocolate mixture. Then transfer this mixture into another dish, and whisk until consistent. Save it in a fridge for later use when the cake will be ready.
4. Using an electric mixer beat egg yolks until creamy. Gradually add and continue mixing all the remaining chocolate mixture then almond flour until well incorporated.
5. Place the egg whites in a second bowl and let the mixer run until soft peaks form.
6. By dividing egg whites into three portions, gradually and gently fold the egg whites into the prepared chocolate-almond mixture through in a figure of eight movement with a large spatula.
7. Pour the cake dough into the middle of prepared tin, and if the cherries are used, mix them in during this step. Bake for 30 mins at 180C/356F in a fan forced oven. Then turn off the fan and bake for another 15 minutes at 160C/320F.
8. Let the cake cool approximately to the body temperature before removing it from the form. Once cake is on the platter, spread the saved coconut chocolate on top of the cake. It should melt and run through the sides of the cake.
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