Super-Delicious Mystery “Cheese” Cake

September 2nd, 2013

                                       

Laura Taylor and Karen Bryson teach whole foods cooking classes in Los Angeles, and they have concocted some amazing recipes over the years.  Here is a their “cheese” cake which has pleased every single palate it has crossed.  Gluten-free, soy-free, it is remarkably satisfying and delicious.  YOU MUST TRY IT.  

¾ cup millet, soaked overnight in

2 ½ cups water

1 pinch salt

¾ cup cashews, pinenuts, or macadamia nuts, soaked in water to cover overnight and drained in the morning

½ cup lemon juice

2 tsp. lemon extract

2 tsp. vanilla extract

¼ cup maple syrup

¼ rice syrup

 

Filling:

In the morning, cook the millet in the soaking water with a pinch of salt for 50 minutes.

While the millet is cooking, drain the nuts and place in blender with lemon juice, lemon extract, vanilla and sweetener.  Process until very creamy.

Make crust.

 

Crust:

2 cups toasted nuts (almonds, walnuts or any combination)

OR for a lower fat version,

1 cup toasted nuts & 1 cup toasted gluten-free oatmeal

¾ cup dates, (soaked for 30 minutes if dry)

1 pinch salt

Grind nuts and a pinch of salt into a coarse meal in food processor. Do not over-process.

Add pitted dates to nut meal in food processor while running, one date at a time.  When it holds together it is done.  Press into bottom of spring-form pan. 

Cool cooked millet only slightly and add to ingredients in blender.  If you let the millet cool completely it won’t blend well.  Process until very, very smooth. Check sweetness and adjust if necessary.  Pour into crust in a 9" spring-form pan and allow to set-up at least 4 hours.

 

Fruit topping:

1 cup fruit-sweetened jam (strawberry or blueberry are both delicious)

 

OR, if you’d like to make a topping from scratch:

2 cups of fresh berries

1 cup apple juice 

½ cup maple syrup or brown rice syrup

Sea salt

2 tablespoons kuzu 

 

If you are making it from scratch…

Place 1 cup of the berries, juice and sweetener in saucepan with a pinch of salt.  Bring to a boil.  Reduce heat and simmer for 5-10 more minutes, letting the fruit break down a little.  Dilute kuzu in cold water and whisk in, bringing it back to a boil for a minute.  Reduce heat.  Add the remaining berries and stir in, so you have a combination of well-cooked berries and almost fresh ones. 

 

After 4 hours or when ready to serve, top with the fruit jam or your homemade fruit topping.

When the cheesecake is cool, spoon the topping over the cheesecake or onto individual servings.  

 

Serves 6-8

For more delicious recipes like this, check out my latest book, The MILF Diet or visit my other website, milfdietbook.com

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