Lemon and Ginger Raw Cheesecake Slice

This cheesecake is a bit of an homage to my lovely mother (aka. 'Love Chunks', aka 'Mother Bean' etc.). Lemon and ginger are two of her favourite flavours and being the conniving little scamp that I am I decided to use this to my advantage in my life quest to 'hippify' her.

Throw a bunch of ginger and lemon into a sweet and creamy filling, spoon it onto a crispy but also chewy base (also dusted with ginger) and let the magic happen... mwahahaha how could she resist?!

I am actually also a huge fan of lemon and ginger, especially in the summer where the flavours and a bit lighter and more refreshing than something like chocolate. This slice is very rich given the high nut/fat content but it is also sweet, tart and refreshing - the perfect snack for a summer afternoon! 

Give it a go and let me know what you think!

Lemon and Ginger Cheesecake Slice

Makes between 12-16 serves

For the Base:

1 1/4 cup oats
1 cup desiccated coconut
1 cup pitted dates
1 tsp vanilla extract
2 tbsp maple syrup
2 tsp ground ginger
1/2 buckwheat grouts
1 tbsp coconut oil

For the Filling:

4 cups raw cashews, soaked overnight in water (don't discard the water!)
2 tsp vanilla extract
1/4 cup maple syrup
zest and juice of 1 lemon
2 cm piece of ginger, peeled and finely grated
1/2 tsp mixed spice (optional)


To make the base simply throw all the ingredients in a food processor and blend until becomes combined and dough-like. Press into the base of a square 20cm tin lined with non-stick paper and refrigerate while you make the filling.

For the filling, wipe out your food processor and blend all the filling ingredients. If you think the mixture is to thick add a some of the cashew soaking water (or normal water if you forgot to save it...) until you get the right consistency. It should be thick and stick to you spoon but also loose enough to be spreadable. 

Pour over the top of the chilled base, smooth the top and refrigerate until set. 

Eat as it is or decorate with lemon rind, glace ginger, raw nuts or whatever else tickles your fancy! 

Sugar Free Lemon Drizzle Cake

Celebrating a birthday or simple want a sweet afternoon treat that won't spike your blood sugar? Please keep reading. 

This Lemon Drizzle Cake is sugar free so its the perfect option for diabetics, though this doesn't necessarily mean it's low in calories (it's crazy how many people seem to just make this assumption!). All things in moderation people!

I was hunting around for birthday cake recipe ideas for my Grandad (type 2 diabetes represent yo!) and came across this one on the BBC Good Foods site. It follows the basic formula for most cakes but replaces sugar with the sweetener Xylitol.

For those who don't know, xylitol is a sugar alcohol which is extracted from a range of plants including corn and birch bark. It has about 40% less calories that sugar (when compared teaspoon v teaspoon) but more importantly for the diabetic community it won't raise your blood sugar levels like the usual sweet stuff. If you don't particularly like this type of sweetener you could probably swap it for Natvia or whatever other type you prefer, just check the quantity conversion so you don't overload with sweetness!

I decided to swap the vegetable oil in the original recipe for grape seed oil and topped it with some cream cheese whipped with lemon juice and a little extra xylitol for sweetness. I then topped it all with some chopped pistachios and walnuts, lemon zest and some freeze-dried pomegranate seeds.

Let me know what you think!

 

  

It's a DIY Christmas!

 

There really is something special about fresh fruit in summertime.

Whether its bright red cherries a top a pavlova or the sweet flesh of a mango making faces and hands sticky - everything just looks, smells and tastes more alive!

As I've mentioned previously, I love to give my family homemade food gifts at Christmas time, and in Australia this means fresh summer fruits are in abundance! Heaven!

When scouring the Internet looking for inspiration I happened to come across this recipe from In Sonnet's Kitchen and as a lover of zesty citruses I simply couldn't pass it by.  

I made a couple of adjustments from the original recipes and now, making their Christmas debut, little jars of this delicious Citrus Sea Salt will be taking pride of place in my families' gift hampers, ready to season whatever meats or vegetables they desire in the new year.

 

 Citrus Sea Salt

3 cups Sea Salt 
2 lemons, zested
3 oranges, zested


Preheat oven to 110 degrees C

Combine all of the ingredients in a bowl and mix to combine. Spread the mixture evenly over a baking tray and bake for 2 hours to dry it out, stirring halfway through.

Allow the salt to cool completely and then pour into individual jars.   

Voila! The perfect gift done and dusted!