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.
So, here you are, for milk, fructose and gluten intolerances I have a chocolate dessert for you!
Fructose Free Chocolate Cake
270ml coconut cream
3/4 cup rice malt syrup, warm
4 large eggs, separated
1/2 cup pure cocoa or raw cacao
1 tablespoon coconut oil, melted
2 cups white ground almonds (almond meal/almond flour)
Also required: a 20 cm removable cake tin (spring form), 2 bowls and an electric mixer.
Optional (Cherries contain low fructose): 1 cup morello cherries (frozen or fresh), stones removed.
1. Preheat oven to 180c degrees. Make a single layer a piece of baking paper for the base of the springform and a double layer wide to cover the sides.
2. Combine coconut cream, syrup and cocoa well in a bowl using a spoon to get a smooth and shiny mixture. Save about 1/3 cup of this chocolate mixture, combine with coconut oil and put it in a fridge for later use when the cake will be ready.
3. Using an electric mixer beat egg yolks until creamy. Add all the remaining chocolate mixture and continue mixing on the medium speed until completely incorporated.
4. Place egg whites in a second bowl and let the mixer run until soft peaks form.
5. Add almond meal to the bowl with the chocolate mixture and combine to get a consistent mixture by using a large silicone spatula.
6. Dividing 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 25 mins at 180 degrees in a fan forced oven. Then turn off the fan and bake for another 15 minutes at 160c.
8. Let it cool approximately to the body temperature before removing from the form. Once cake is on the platter, spread the saved 1/4 cup of chocolate on top of the cake. It should melt and run through the sides of the cake.
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