CRUNCHY NUT CHEESECAKE WITH LEMON CURD AND MERINGUE

CRUNCHY NUT BAKED CHEESECAKE WITH LEMON CURD AND MERINGUE

Serves 8 – GF DF* P SF – 3 hours

BASE
1 cup oats or LSA mix
1 cup almonds or pistachios/hazelnuts (use another but other than almonds here if you used LSA above)
120gms coconut oil or butter
1 cup desiccated coconut

2 Tbs rice malt syrup

pinch of salt

dash of cinnamon

CHEESECAKE FILLING
2 Tbs Greek yoghurt

4 Tbs Full fat coconut cream

1 cup cream cheese

1 cup ricotta cheese
1 egg
1 Lemon juiced and zest
1/2 cup rice malt syrup
1 vanilla bean

LEMON CURD
1/2 cup coconut oil
2 whole eggs
6 egg yolks (save the whites)
Juice and zest of 2 lemons
3 Tbs rice malt syrup
1 tsp stevia

MERINGUE
6 egg whites
2 Tbs rice malt syrup

METHOD:

Preheat oven to 160 degrees Celsius.
Line or spray a deep pie / tart tin.

Place the ingredients for the crust in a food processor and process until combined. The more you blend the more the oils from the nuts are released. Add more butter or coconut oil if necessary. Take out and press into a lined cake or tart dish working your way up the sides. Remember it is not just a base but a crust for the filling so make it deep!
Place crust in the oven for 8-10 minutes until lightly browned. Set aside to cool.

Meanwhile combine the cheesecake ingredients in a clean food processor. Careful not too over process. You just want the lumps gone and watch out for any lemon pips whilst squeezing!
Pour the cheesecake filling into the cooled tart crust. Place in oven for 20-30 minutes until it bakes and goes hard or set like jelly. Don’t over cook!

For the lemon curd, melt the coconut oil on the stove. Add the rice malt and lemon juice/zest. Slowly add the eggs and yolks whilst whisking. Careful not to over boil the curd otherwise you will end up with lemon scrambled eggs! When it begins to thicken lift it off the heat and whisk in mid air. Add back to the heat if necessary. Leave to cool. Pour over the cheesecake layer and set aside.

For the final layer of this epic cake / pie / tart you need to make the meringue. Either with some good old elbow grease or electric beaters beat the egg whites and rice malt until it starts to go white and glossy. You want it to hold its form and make peaks. About 3-5 minutes. Slop the meringue mixture onto the lemon curd layer. When it is covered use the whisk or a spoon to create some peaks for aesthetic purposes.
Place the whole cake into the oven for 6-8 minutes until the meringue has browned at the tips. Careful not to burn or grill it! Just a light browning it will do.

Take out and place in fridge to set for 2 hours or overnight! When it’s time to eat it take it out and sprinkle with some matcha green tea powder if you have it!

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Serve huge slabs of this beauty and enjoy! I couldn’t believe how amazingly yum and sweet this cake was. The perfect amount of savoury creamy lemony ricotta and tangy sweet curd, crunchy base and fluffy top ahhhhhhh just make it! You can even freeze any left over slices (left over… Is there such a thing?)

K

LEMON COCONUT PROTEIN BALLS

LEMON COCONUT PROTEIN BALLS 

1 cup desiccated coconut (extra for rolling)

1/2 cup almond meal 

2 scoops vanilla protein powder (vegan or whey it doesn’t matter)

1 tsp vanilla extract 

1/4 cup coconut oil melted 

1/2 cup cashew or almond butter 

Juice and zest of 1 lemon 

2 Tablespoons rice malt syrup 

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Blend everything in a food processor.

Roll into golf ball size balls. If it’s too dry add a dash of water. Roll in extra coconut. Place in fridge for 30 minutes to set! 1-2 balls per serve
ENJOY

MANDARIN CAKE

MANDARIN AND POPPYSEED CAKE

2 cups almond meal
1/4 cup coconut flour
6 small mandarins peeled and de-pip if needed
1/2 cup coconut oil
4 eggs
1/2 cup honey or rice malt syrup
2 tsp baking powder
sea salt
3 Tbs poppyseeds

METHOD
Preheat oven to 180. Line cake tin.
Blend the peeled and de pip mandarins with eggs, oil and honey. In a large bowl add the dry ingredients. Pour mandarin mix into dry bowl and stir. Pour into cake tin and bake for 40-45 minutes. Leave for 10 minutes to cool.
If you want to ice it (tastes great on its own) I make my simple greek yoghurt icing. 1 cup greek yoghurt, 2 Tbs coconut flour and 1 Tbs honey. Ice the cake and decorate with mandarins. Leave in fridge until ready to serve. ENJOY

LEMON COCONUT LOAF CAKE

I made this lemon coconut cake for Easter this year and it was absolutely divine. I love lemon and I love coconut so I was really happy with this creation.


LEMON COCONUT YOGHURT LOAF CAKE
2 lemons juiced and zested
3 eggs
1/2 cup coconut oil melted
1 cup greek yoghurt or coconut yoghurt for dairy free option
1 tsp vanilla extract
1 and 1/4 cup oat or almond flour
1/2 cup natvia sweetener or honey
2 tsp baking powder

ICING
3/4 cup greek yoghurt
1 Tbs honey
1 Tbs coconut flour

METHOD
Preheat oven to 180 degrees and line loaf tin.
In a large bowl combine dry ingredients. In a separate bowl whisk the eggs, honey, oil, vanilla and lemon juice. All yoghurt. Add wet to dry ingredients and stir. Pour into tin and bake for 35-40 minutes until golden brown. Can check the inside with a knife or skewer.
Combine icing ingredients together. When cake is cooled, ice with yoghurt icing and leave in fridge until ready to serve. Happy baking
K

VEGAN PROTEIN COOKIES

I started off making almond protein balls and then thought if I made cookies I wouldn’t eat them as fast. WRONG! They are mourish. Try them!

VEGAN PROTEIN ALMOND COOKIES
makes about 10 cookies

1/2 cup almond flour
1/4 cup desiccated coconut
2 TBS rice malt syrup or maple syrup
1/2 cup vegan protein powder. I use True Protein at the moment
2 TBS coconut oil melted
3 Tbs almond butter
sea salt

METHOD:
Preheat oven to 180c. Line baking tray. Mix the dry ingredients. Mix the wet ingredients separately. Add wet to dry and stir until combined into cookie dough. Roll into balls and flatten on baking tray. Bake for 12-14 minutes until browned. Leave for 5 mins to cool.
ENJOY !

WALNUT CHOCOLATE PALEO BROWNIES

This brownie recipe is easy, paleo and just FAB … plus turns out even true sugary brownie lovers love them. Full of healthy omega 3 fatty acids and antioxidants, it’s a wholesome nutritious winner.

WALNUT CHOCOLATE PALEO BROWNIES
makes 12

INGREDIENTS
1/2 cup almond butter
1/2 cup peanut butter (can use just 1 Cup total almond butter instead)
2 eggs
1/2 cup coconut oil
1/2 cup almond milk
3 Tbs cacao powder
3 Tbs coconut flour
1 cup pitted dates
Handful walnuts
vanilla extract
salt
2 tsp baking powder
2 Tbs honey or maple to make it extra sweet if you like. The cacao can be bitter if you aren’t used to it


METHOD:

Blitz dates, melted coconut oil, almond milk, vanilla and honey in food processor into a paste. Add nut butters and eggs and whip. In a large bowl add cacao and flours. Make a well in the middle and pour the wet ingredients in. Mix. Add walnuts. Pour into lined brownie tin. Bake for 25-30 minutes at 180 degrees. Careful not to overbake you want them gooey. Sit in pan for 10 mins before transferring to wire rack before slicing.

Enjoy
K