Another dairy free, vegan, gluten free cheesecake miracle! This one is a little simpler, fresher and more pink than my other cheesecake slice. An oat and almond base is topped with strawberry cashew ‘cheesecake’ filled with chunks of fresh strawberry and a swirl of strawberry puree. It’s delicious and very pretty.
This recipe was inspired by a free form berry tart recipe from the master of all baked things, Margaret Fulton. However I wanted to use a wholegrain pastry, decrease the sugar and use a fruit that was currently in season: persimmon. As I was asking this my housemate questioned my fruit choice as he thought they were savoury, more like a tomato, it goes to show that this golden fruit is not getting the love it deserves! Persimmon’s might not have the biggest fan club which is kind of surprising, because when very ripe they are sweet, low in acidity and so delicious.
I’ve been trying to perfect a recipe for double chocolate buckwheat and almond cookies for a couple of weeks now but it hasn’t been going to plan. The first batch was too shortbread like once cooled and the next was to cakey. I wanted them to be a fudgier texture. So I made these instead. Peanut butter, molasses, maple syrup and coconut sugar add to the texture. The coconut, buckwheat and roasted almonds add a nutty flavour profile (along with the peanut butter) and the chocolate chips because chocolate chips.
Pie. I love all kinds of pie, but I’ve been looking for a way to make it a little bit healthier. It’s actually a great vehicle for all kinds of vegetables and fillings but the traditional crust doesn’t add a lot of nutritional value! I’ve used a super simple spelt and olive oil pastry here. I find it’s best if you pre cook the crust, it doesn’t rise much so there is no need to weigh it down. You don’t have to pre cook it but it tends to disintegrate a bit if you don’t! This filling is also great with mushrooms instead of potato if you want to cut down on the starch, but I love potatoes and my boyfriend hates mushrooms (he’s pathological about it, crazy man) so this is the version i went with. The kabana sausage is also completely optional, it adds a lovely smoky flavour.
I have a problem. I really like baked goods. Especially in the afternoon, anything sweet really, although fruit just hasn’t been cutting it lately. I need more. But when I eat too much processed food and sugar I sleep really badly; then I’m tired; and then I want more sugar in the afternoon to stay awake. It’s a sugary, circular battlefield. To solve this ‘problem’ (really I’m using that term in a pretty fast and loose way – my problem is on the pathetic side!) I’m trying to find low fructose, whole food solutions that are free of refined sugar to stop this cruel circle. Saving lives over here, solving world problems and the like haha.
I am sitting on my bed with the sun streaming through the window eating ‘off cuts’ of these while I write this. Well if I’m being honest I actually finished eating while I waited for my computer to start up….
This is so delicious. I made this a month or so ago but sometimes I dream about it. It fills the house with such a delicious smell. And slathered in peanut or almond butter – or just plain butter – it is ridiculous. This also passed the boyfriend test and he is both a lover of sweet things and banana bread so I feel that speaks volumes.
This cake tastes as delicious as it looks. it’s not overly sweet and the berries on top of the cake go a little bit jam like and tacky. You don’t have to bake it in a bundt tin (see note at bottom) I just like that this tin gives you more crunchy cake crumb around each piece.
These could be called chocolate, date, almond, coconut bliss balls as they are rather coconutty too. But then I would just be listing ALL the ingredients. Well almost. Super simple to make and a delicious snack. For whatever reason they taste better after they’ve rested in the fridge for a bit. I don’t know how long this phenomenon occurs for though as they only lasted 2 days in my house!
I love baking. And cakes. I often go through cookbooks looking for inspiration and for recipes that I can adapt, and make a little bit healthier by removing refined sugars and flour and adding ingredients that have a little more nutritional value. That way I can eat more cake.
