Living a life less toxic…

by Faith Canter


Leave a comment

Raw Vegan Lemon & Blueberry Layered Cheesecake

Crust
1 cup pecans or macadamia nuts

1/2 cup walnuts

1/2 cup dates (pressed down)

1/4 cup desiccated coconut 

¼ tsp of Himalayan salt

 

Lemon Cheesecake layer

2 cups cashews (soaked for 2-4 hours and then drained)

3/4 cup lemon juice

2 tbs lemon zest (are unwaxed, organic lemons)

¼ cup of algave nectar or maple syrup

3/4 cup coconut oil

1 tbs vanilla extract

 

Blueberry layer

1 cup cashews (soaked for 2-4 hours and then drained)

1 cup blueberries

1/4 cup coconut oil

¼ of algave nectar or maple syrup

½ cup of fresh blueberries to serve

 

Directions

  1. Put all ingredients for the crust except for the dates in a food processor and blend until the ingredients are all crumbly.
  2. Now add the dates and blend well.
  3. Press into the mixture into the bottom of a cake tin and place in the freezer whilst preparing the other layers.
  4. Wash out the blender and then place all the lemon layer ingredients into your food processor and blend until fairly smooth.
  5. Pour the lemon layer ingredients over the crust layer in your freezer and then place in the freezer until the next layer is ready.
  6. Wash out the blender again and place all ingredients for the blueberry layer into the food processor and blend until smooth.
  7. Pour the blueberry layer on top of the lemon layer, add the remaining blueberries and pat down slightly and return to the freezer for a couple more hours.
  8. Place in the fridge for an hour or so before serving to soften enough to cut.

Note: If you want a small cake use a small cup throughout, if you want a larger cake use a larger cup. Don’t worry about exact measurements with recipes like this as they always taste delicious regardless.

 

Here’s some other raw cake recipes you might like:

Raw Strawberry Cheesecake, click here.

Double Chocolate Hemp Brownies, click here.

Thick Raw Lemon Bars, click here.

Raw Apple Pie, click here.

What’s your favourite raw cake or cake of any type for that matter?


3 Comments

Nice and Simple Sourdough Recipe

The Benefits of Sourdough:

Due to the natural yeasts and bacteria in the sourdough starter and amount of time the bread dough it is allowed to rise for it means that any gluten in the dough are eaten up.  During this process the starches are predigested which means the dough become much easier to digest.  This along with the increase in lactic acid and natural preservatives makes for a yummy, healthy and easier on the digestive system loaf.

Ingredients:

480g of flour (I prefer spelt flour)

100g sourdough starter

220ml of fresh water

1 tsp salt

1 tsp sugar

 

Directions:

  1. Mix 100g of sourdough starter with 300g of flour and 220ml of water well in a bowl and cover for 8 – 10 hours (at this stage you can add herbs, chillies and sundried tomatoes).
  2. Add the remaining 180g of flour, sugar and salt and knead well and cover and allow to rest for another 2 – 3 hours.
  3. Knead again and pop into a lightly oiled bread tin or proof basket and leave in a warm place covered for 1 – 2 hours (you can make slices in the top of the dough at this stage if you want to).
  4. Preheat your oven on a medium heat (around 180) and add a bowl of boiling water to the bottom of your oven.
  5. Place dough in its baking tin/basket into the upper oven and cook for 30 – 35 mins.
  6. Remove from the tin and allow it to cool slightly before cutting into it.

 

Notes:

Your sourdough starter needs to be fed once and week and should live in your fridge until the day before you want to use it.

To fed your sourdough starter add 50g of flour (I use spelt flour) and 50ml (or grams) of filtered water. Mix well and pop back in the fridge until you want to use it.

Your starter will separate (with the hooch laying on top), this is absolutely fine and it just needs stirring back in each week when you fed it.

 

Sourdough Starter Recipes:

The Kitchn: How to Make a Sourdough Starter, click here.

Nourished Kitchen: How to Make a Sourdough Starter, click here.

Paul Hollywood: Sourdough Starter, click here.

BBC Food: Sourdough Starter, click here.