Archive for July 2013 | Monthly archive page

Our family LOVES cheesecake. I guess you could say we are connoisseurs of different cheesecakes!  We have been experimenting with different recipes for as long as I can remember. I now can say that for our family we finally have perfected a recipe that has no refined sugar and no gluten!! This recipe has come from bits of 3 different recipes, and some made up. Every time we have made it the creaminess, sweetness and crunch of the crust gets lots of “Mmmmm, this is the best cheesecake”!! Plus it is actually very easy (as far as cheesecakes go)!  I served this one with a cherry almond sauce.  You could also do rhubarb or any other kind of fruit sauce. The possibilities are endless! So if you are ready for the most amazing cheese cake ever, with a yummy crunchy crust,  let’s make this!!

Honey Cheesecake with Gluten Free Crust

Crust:

2  and 1/3 cups mixed nuts chopped ( my favorite is pecans and walnuts)

1/3 cup sucanat or coconut sugar

4-5 TB melted butter

1/2 tsp cinnamon

Put all ingredients except butter in blender. Blend until nuts are chopped. In small bowl mix in butter. Then press into bottom of the spring form pan.

 

Filling:

4 (8oz) packages cream cheese softened

2 TB organic cornstarch

3/4 cup raw honey

1/4  tsp salt

Mix until smooth on medium speed

3 egg whites

1 tsp vanilla 

1 tsp almond or lemon (optional) depending on what you want

Mix on high until smooth put in spring form pan and make smooth

Preheat oven to 325F.  When heated, bake cheesecake for 55 minuets. Turn oven off. Crack open door to oven and leave cheesecake in the oven for 1 hour. This step is very important. Do not skip it! Refrigerate for at least 4 hours or overnight. 

 

Sundays are a busy, busy day for me. I feel like I am going full steam from the time I step out of bed until the time I fall in! So for breakfast I need something that is easy, fast, and yummy….. since on Sundays the kids seem to want to eat VERY slow or not want to eat at all. And between running through the house getting clothes ready, food ready and everything packed; I don’t have time to sit there and make sure they eat. As for the hubby, (never have to worry about him eating) he eats everything in sight! When we had an oven I would make this every Sunday. Our kids would call it “cake” and they where so excited for it! I usually half this recipe for our family of 4 but since the kids are getting bigger appetites, I will be doing the full batch.

 

Sunday Baked Oatmeal

3 cups oat

3 TB keifir or yoghurt

mix with small amount of water you don’t want it to be to runny just enough to mix

let sit on counter over night

Add

2 eggs

1/2 cup coconut oil

3/4 cup sucanat or coconut sugar

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

dash of salt

1/2 cup raisins or chopped apple

1/2 cup chopped nuts (optional)

 

Bake in 9×13 pan at 350 for 30 minuets serve warm with milk

Refrigerate any leftovers

   We are very excited about “cake” and we love love it! Can you tell??

 

I hope your family enjoys this breakfast as much as ours!!

                                                                                Dusty

 

This cake is one of the easiest cakes ever. It’s real name is Sloppy Joe because you just slop it together and it turns out perfect every time!! It is moist and not too much chocolate with some coffee thrown in ! I usually top this cake with a  caramel pecan frosting, which I think is the best tasting frosting ever. And it is made with honey!! You can have it with coconut in it or without.  Either way it is yummy. I soaked my cake with kefir. I think, for soaking any kind of baked goods, it turns out the best with kefir but yogurt also works great. I cooked mine on the grill as I don’t have a working oven at this time and it turned out great. So, another dish that can be cooked on the grill!! I had to watch it very close as the time was different. Sorry about the lack of photos. The lighting was not working for me that night=((

Soaked Chocolate Cake

2   1/4 cups kamut flour

1 cup kefir or 2 TB of yogurt and enough water to equal 1 cup

Soak for 8 hrs or overnight

Add:

1 cup sucanat or coconut sugar

1 tsp baking powder

2 tsp baking soda

1/2 cup cocoa powder

1/2 cup coconut oil

1 cup strong coffee

1 tsp vanilla 

2 eggs

Mix well. I did mine in my kitchen aid, since the soaked dough was stiff at first. There is no right or wrong way to add ingredients. Throw it together and mix well! Oil and flour a 9×13 cake pan and bake at 350. Check with a toothpick after 30 minuets. When toothpick comes clean from inserted in the middle, it is done. Keep checking as you don’t want to get to dry.

 

Caramel Pecan Frosting

1 cup cream

3/4 cup honey

3 egg yolks

1/2 cup butter

1 tsp vanilla

1    1/3 cups shredded unsweetened coconut (optional)

1 cup chopped pecans

Combine cream, honey, egg yolks, butter, and vanilla in saucepan. Cook and stir over medium heat stirring constantly until thick around 12 minutes. Add pecans and  coconut. Do not over-cook or it will crystallize.The thickness is very subtle.  Pour over warm cake. Poke holes with tooth pick so frosting will seep into cake.

                                                                          Dusty

 

 

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