Our recipe for wellbeing
Strawberry Dreamcake Cheesecake
Tess Norton
Ingredients Method
Base 1 cup almonds 2 tbsp. coconut oil, liquefied 3 soft medjool dates 1 tsp. pure vanilla extract Cheesecake filling
2 cups raw cashews, pre-soaked for at least 2 hours or overnight
6 tbsp. coconut oil, liquefied Juice 1 lemon 1 tsp. pure vanilla extract
¼ cup liquid sweetener of your choice( maple syrup for example)
1 medium ripe banana 2 cups strawberries, hulled
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Place the base ingredients into a food processor and process until a coarse crumbly mixture forms. Transfer mixture into a spring form pan and press down to form a very thin layer and edging, I worked my mixture a little higher up the wall sides to create a rustic effect. Alternatively, you can also forget about the edging and just press the entire mixture down evenly along the base for a flat gluten-free cheesecake crust. Once the base in in place, place the pan into the freezer while working on the filling. Place all the cheesecake ingredients into a blender and process until the mixture is smooth and uniform. You may need to pause and scrape the sides down or stir the mixture a little to help it blend through. Transfer the mixture into the spring form pan onto the crust and spread out evenly, smoothing out the top. Place the cheesecake back into the freezer and freeze for 1-2 hours to allow the filling to set. Then transfer the cake to the fridge. Garnish with extra strawberries and enjoy!
Tip:
If you freeze this cake completely you will need to thaw it out a little to slice it, as it gets very hard when frozen. If kept in the fridge it should slice nice and easy.
Banana, Date and Coconut Muffins
Felicity Garreffa
Ingredients Method
½ cup coconut flour 2 tsp. gluten free baking powder 1 tsp. ground cinnamon ¼ tsp. pink salt flakes or sea salt 4 large free range eggs 1 banana, mashed 2 tbsp. raw honey
1 tsp. organic vanilla essence or paste
2 tbsp. shredded coconut 3 large medjool dates
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Heat oven to 190 degrees( 170 degrees fan-forced), line a 12 cup muffin tin with paper liners. In a bowl, whisk together coconut flour, baking powder, cinnamon and salt. In another bowl whisk together eggs, banana, honey and vanilla. Fold through the coconut and chopped dates. Mix wet ingredients into the dry and pour batter to fill three-quarters of each liner. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean. Cool on a wire rack.
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