VERSION EN ESPANOL ABAJO WUHUUU. I have been perfectioning this recipe for weeks and am so happy to finally share it with you. It's authentic, baked, glutenfree cheesecake that convinces even the greatest scepticts, I swear.
2 Comments
VERSION EN ESPANOL ABAJO
Ok so it is about time for some cookies, don't you think? These almond butter chocolate cookies are my favourite treat to satisfy a little chocolate craving and you don't even have to feel guilty about having one or two, awesome right? Of course everything sweet should be consumed in moderation, but if you are in the mood for a little treat that apart from being delicious also contains some nutrients, this is the cookie for you. Version en Español abajo Cake. Who doesn't like cake? I think I don't know anybody. Personally, I have always been a great fan of cake, but normally avoid it since I try to eat healthy. But what if I tell you that this cake is not only delicious, but also good for you. Awesome, right? I mean, I am not saying you should have this entire cake for breakfast every day. But you can definitely enjoy a slice once or twice a week without feeling guilty at all since all the ingredients are wholesome and beneficial. If you haven't tried combining blueberry lime before, you are definitely missing out. It is one of those combinations made in heaven, trust me. Especially for spring and summer, it is one of my absolute favourites. The cake is perfect to satisfy your little sweet tooth after a meal or you can bring it to a dinner party, a bbq (vegan of course) or any other event. Just bare in mind that the cake tin I used is a 4" (10cm), so if you want to make a bigger cake you have to multiply the recipe. So let me describe this little buddy a bit more in detail. It is: rawvegan glutenfree refined sugarfree satisfying fresh nutty sweet guiltfree BLUEBERRY LIME CHEESECAKE Prep time Time in the freezer Total time 20 mins 4 hours 45 mins Serves: 4" cake (10cm) Ingredients Base: 50 g glutenfree oats 15 g amaranth 70 g dates Filling: Lime Layer: 1 cup cashews (135 g) 1 tbsp coconut oil 100 ml almond milk 1 tbsp organic agave honey juice of 1 lime Blueberry Layer: 60g blueberries 1 tbsp almond milk 1 tsp coconut oil juice of half a lime more blueberries to top and decorate Instructions Base
Filling
Version Español
|
AuthorHey, I am Franziska! I have been passionate about cooking and baking since I was a child and I am thrilled to pass on some of my favourite vegan recipes. Archives
June 2019
Categories
All
|