Sugar-free pine nut cakes
6 servings
30 minutes
These exquisite pastries with pine nuts are a true find for health food lovers. Sugar-free but with the natural sweetness of erythritol and rice syrup, they are perfect for those who appreciate flavor without extra calories. Almonds add a delicate nutty note, while pine nuts provide a subtle resinous aroma characteristic of Mediterranean cuisine. Thanks to olive oil and almond milk, the texture of the pastries remains soft and moist, while semolina flour adds a light crumbly quality. These pastries pair wonderfully with morning coffee or evening tea, revealing rich nutty tones with a hint of caramel sweetness from the syrup. The simplicity of preparation makes them an ideal choice for those who want to enjoy homemade baking without sacrificing health benefits.
1
Preheat the oven to 180 degrees. Line the baking tray with parchment.
2
Mix flour, baking powder, and salt. In a pot, combine olive oil, almonds, erythritol, and syrup, and heat over medium heat. Cook, stirring, for about 3 minutes until smooth. Remove from heat and add almond extract.
- Coarse-ground flour: 1 glass
- Semolina flour: 1 glass
- Baking powder (raising agent): 2 teaspoons
- Sea salt: pinch
- Olive oil: 0.3 glass
- Ground almonds: 1 glass
- Erythritol: 0.5 glass
- Dark rice syrup: 2 tablespoons
- Almond extract: 1 teaspoon
3
Mix the almond mixture with the dry ingredients and stir well. Add almond milk and knead again. Roll small balls with wet hands, then lightly press and place on a baking sheet, adding a few nuts in the center, and bake for about 18 minutes. The pastries should be soft when you take them out of the oven. Immediately transfer from the parchment to a plate.
- Pine nuts: 1 glass
- Almond milk: 0.3 glass
