Take in this glorious Raspberry Almond Torte for a moment…
Isn’t it lovely? A little slice of the summer sweetness in a vegan recipe!
I’m sharing this Raspberry Almond Torte today because, well, first, I really wanted to. 😬
Second, it’s a bit of a teaser of what’s to come.
And what’s to come is a big ol’ reprisal of recipes from Let Them Eat Vegan! 📣 🎉
But first, there’s a story behind this announcement…
The Long Story: Let Them Eat Vegan
Now, I know many of you don’t have this vegan cookbook. It’s perhaps my poorest-selling cookbook (and please don’t go purchase a copy – keep reading).
And yet, whenever I post about a recipe from LTEV (that’s ‘let them eat vegan’), I have someone chime in with “that’s my favorite cookbook of yours“.
Every.
Time.
So why hasn’t it sold more copies?
Well, vegan cookbook/book sales are about a lot more than the quality of the recipes.
In present day, they are about social media presence. Big accounts drive big sales.
It’s also about marketing buzz. What a publisher can create for the book, as well as agents and publicists.
And sometimes, it’s about filling a niche and the “look” of the book. As when I published Plant-Powered Families (my best-selling cookbook to date – mind you, it’s small relative to other vegan/cookbook titles).
And with LTEV? Well, I had little social media presence (social was just gaining ground then). But more importantly… my publisher did not do this book justice. It received little attention from media, and they printed it with mistakes. After years of work, It was a disappointing release, to say the least.
But, I accepted that part of this was on me. See, I agreed to work with this publisher and agreed to the terms of the design (a mere photo insert rather than a full-color book with full food photography).
I didn’t own that I deserved better – that my work was worthy – at the time.
Acceptance.
But what I’m not accepting?…
A couple of years ago it was brought to my attention from a reader that her copy of Let Them Eat Vegan was printed in full black and white. Yes, everything. The text, and the food photography – in black and white. 😢
My publisher skirted the issue when I contacted them, and I realized that the dollar was the only issue for them, and this lowered their printing costs on a book they had no real investment in.
But I was invested in it. And I still am. Because I still love so many of the recipes in that book, as you do.
So, I decided to take charge of the situation.
This fall, I will be releasing two ebooks, one savory, one sweet. All recipes are revisions of favorites in Let Them Eat Vegan, AND…
The recipes are ALL photographed!
ALL recipes are now also oil-free!
The recipes are made even easier!
… and finally, all recipes do not use coconut milk or coconut butter (I’m not against consuming some coconut in our diets, quite honestly, I’m tired of getting hammered about having coconut in my recipes when I’ve designed them that way to be nut-free and also a little more luxurious)
Raspberry Almond Torte: the recipe
And today, I want to share one of the recipes from the sweets collection, this vegan, gluten-free, oil-free (& coconut-free) Raspberry Almond Torte.
You’ll find this new and improved version of the recipe much easier to make, you can bring it together in about 10-15 minutes, then into the oven. And, your choice to make a topping from scratch using fresh or frozen raspberries, or take the shortcut! We all love a cooking shortcut, right?
I think you’ll love this new version of a favorite vegan recipe.
Let me know in the comments – and, if you have LTEV and love it, please let me know your favorite recipe. Chime in below, I’d love to hear. 🥰 x Dreena
p.s. be in the know, sign up for for when this new collection lands!
Raspberry Almond Torte
Ingredients
Raspberry topping (see note for shortcut, I usually use the shortcut!)
- ½ tbsp arrowroot powder
- 1 ½ tbsp freshly squeezed lemon juice
- 1 1/3 – 1 1/2 cups frozen raspberries or fresh
- 3 tbsp unrefined sugar
- Couple pinches sea salt
- 1/2 cup sliced fresh strawberries or whole fresh raspberries optional, see note
Torte Base:
- 1 ½ cups almond meal
- 2/3 cup oat flour
- 2 tbsp ground chia seed (not whole seed)
- 1 1/2 tsp fresh lemon zest
- ¼ tsp sea salt (rounded)
- 1/3 – 1/2 cup pure maple syrup
- 1 – 1 1/2 tbsp non-dairy milk if using less maple syrup, see note
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract
Instructions
- If preparing the topping (see note for shortcut): In a small bowl, stir together the arrowroot and lemon juice. In a small saucepan over medium heat, combine raspberries, arrowroot mixture, sugar and salt. Cook until mixture starts to slowly bubble and thicken, stirring frequently. Once thickened, turn off heat.
- Base: Preheat oven to 350 degrees. Prepare a small cake pan (or small pie plate) with a couple of strips of parchment paper. In a bowl, combine almond meal, oat flour, chia, lemon zest, and salt and stir through. Add maple syrup, milk, and extracts and work through the dry ingredients until you have a soft dough-like consistency. Transfer mixture to the pan and lightly press in and even out. Top with the jam or prepared raspberry mixture. Bake for 25 minutes, then transfer to a cooling rack to cool completely. Slice into wedges, and serve.
Kim Baker says
I will make this today if I can find ingredients. It is Preparation day to ready for Sabbath. And, on Sabbath it is nice to have something special.
Honestly , Dreena, I am so sorry people hammer you about your work. You are one of my favorites regarding recipes and I am grateful for your support.
I have 3 of your cookbooks, although I use ppf most. My LTEV book is in color.
I also want to say , I like ‘ your voice’ on the blog. It is a good read.
Bravo for you ! We have choices and I think this a good one.
Dreena Burton says
What a sweet note, thank you Kim. I appreciate your readership, and hope you enjoy this recipe when you have time to try it out. 🙂
Lauren says
I got LTEV when it first came out and absolutely love it for the sheer number of recipes! I even love the little section where you give tips and ideas for green smoothies. I love the salad dressing recipes, smashed sweet and gold potatoes, curried kale slaw, 3 bean salad, artichoke white bean rosemary dip, beans and greens soup, tomato soup, French lentil soup with smoked paprika, cashew cheese, Thai chickpea curry, jerk chickpeas, nofu love loaf, festive chickpea tart, raw brownies, chocolate granola, three’s company pie, and the raw strawberry pie! These are just the ones I can come up with off the top of my head, and I’m sure there are more I’m forgetting about! Dreena’s food is the best vegan food hands down. Oh and the quinoa nicoise and falafels too! So much goodness.
Dreena Burton says
How special to read all of this, thank you Lauren. Does my heart good!
Susan says
I thoroughly enjoy LTEV! It is my second favourite of your books (because Eat Drink & Be Vegan has no. 1 spot in my heart, and it gave my family that indespensible potato squashers recipe that we make all the time). But I have made a bunch of stuff from LTEV. Such a shame that the publisher let you down so much with it. I am very excited to see you taking back control! Let Them Eat Vegan (Dreena’s Version). Also excited to see that the new version will be coconut free, as I have a coconut fat intolerance.
Dreena Burton says
Hi Susan, thanks for this kind note. And… hmmm… “Dreena’s version” is so timely! I’m going with that!!
David Pickering says
Dreena,
We have really loved some of the recipes in LTEV–our family’s most favorite recipe is the Pan-fried Falafel Patties (I just made them tonight, in fact)! I’ve found that cooking them in an air fryer is just a dream! We also love the Pumpkin Chickpea Cauliflower Curry, Thai Chickpea Almond Curry, and the Too-Good-to-Be-Tofu Burgers. We’ve also loved the Almond Cauliflower and Rawnch Dressing recipes! I must admit that I have found some fantastic cake recipes! The Fresh Orange Cake, Pumpkin Cake (which I found online before I had the book), Lemony Luscious Almond Cake (just divine!), and the Blueberry Coffee Cake with Cinnamon Walnut Crumble Topping (I made this recently for a family reunion and people really liked it!). For the cakes, I’ve just subbed applesauce for the oil (with the exception of more pumpkin and milk like you’ve recommended in the pumpkin cake recipe).
Dreena Burton says
Thanks so much, David, those are favorites of mine as well – and many of those will be re-released!
Michelle says
How exciting! I have the LTEV book with the color inserts, but haven’t utilized it as much as I should because of the lack of pictures and some recipes had oil. I look forward to updated recipes and color pictures. I will be purchasing the ebook when it comes out!
Dreena Burton says
Wonderful to read, thanks Michelle!