vegan, vegetarian, macrobiotic & healing foods
vegan, vegetarian, macrobiotic & healing foods
YUM - Cheesecake - another one of my favourite desserts. While I am still experimenting to find the perfect lemon filling, here is one that works well. The original recipe came from the macrobiotic kitchen of Tineke Tomme who runs the restaurant Avalon in Gent, Belgium.
INGREDIENTS:
For the base:
3/4 cup roasted nuts (hazelnuts, almonds, brazils nuts)
1/2 cup glutenfree oat flakes or millet flakes
1/2 cup millet or other glutenfree flour (avoid buckwheat for this recipe as its flavour is too dominant here)
1/4 cup grapeseed oil
1/4 cup maple syrup
Pinch of sea salt
For the Filling:
1 block of tofu (always make sure to use GMO free tofu, for this recipe I use Cauldron's 400g)
4 tbsp Lemon juice
Zest of 3 lemons, finely chopped + extra zest for decorating
1 cup of rice syrup
3 tbsp arrow root
1 tsp lemon essence
Pinch of sea salt
You will also need:
Roasting tray
Food blender
Cling film
Round cake tin
Blind baking beans
METHOD:
Preparing the base:
Toast the nuts in the oven, some nuts may take longer than others so I suggest you roast them on separate roasting tins. I use hazelnuts with their skin so definitely roast them on a different tray and once nicely toasted, rub them between your hands or under a tea towel to remove the skin.
Place oat flakes into blender and give it a quick buzz, remove from blender. Place nuts in a blender and mill into a flour like texture but not too fine.
Depending on the nuts, the roasting and blending process the consistency of the nut flour will differ and you might find it becomes quite oily in which case I add some extra oat flakes to the dough at the end.
Mix oats, nuts, flour and salt.
Add syrup and oil and combine to a crumbly texture.
Place the dough in a lightly oiled round cake tin, roughly spread out and cover with cling film. It will be easier to work the dough evenly under the cling film. Remember to pull up the sides along the edges by about 1.5inch. With a fork pierce the dough a few times, cover with blind baking beans and bake in the preheated oven for 15min at 180°C. I do cover the base with aluminium foil for those 15min.
Remove from the oven and leave to cool.
Preparing the filling:
Try and squeeze as much water out of the tofu as you can, place all ingredients apart from lemon rind in the blender and mix to a fine, smooth consistency. Add lemon rind and pour into the base.
Bake in the oven for another 20min. The filling might still be a little soft when you take out the cake but it will settle as the cake cools down.
Keep refrigerated.
Share & Enjoy !!!!
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