Blueberry Cheesecake

INGREDIENTS

Crust
1/2 cup pitted dates
1/2 cup almonds 
pinch of salt 

Filling
3/4 cup cashew nuts, soaked in water overnight then drained
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk
1-3 tbsp maple syrup
1/4 cup (25 g) fresh or frozen blueberries

Topping
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut 
Edible flowers 

INSTRUCTIONS
Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms. Press mixture into a 5-inch pan. Put the pan in the freezer while you prepare the filling. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water and dry off before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

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Breakfast Oat Bake

Ingredients

150 rolled oats - about 1 1/2 cups 

60g walnuts, roughly chopped - 1/2 cup (or more to taste)

60g - 80g fresh (or frozen) raspberries - about 1/2 cup (or more to taste)

1 tbsp flaxseed powder (optional)

1/2 tsp baking powder

pinch salt

200 -250ml skimmed milk - about 3/4 - 1 cup  (more or less as needed) 

1 tsp vanilla or almond extract

1 large ripe banana

2 tbsp virgin coconut oil, melted

1 tsp cinnamon

1 large egg

3-5 tbsp agave syrup (or maple syrup) or to taste 

1-2 tbsp demerara sugar (optional)

Greek yoghurt, honey and fruit to serve

Instructions

1. Preheat your oven to 190C/375F . Put the oats, walnuts, flaxseed & baking powder, salt, cinnamon and raspberries in a large bowl and gently mix together. Put the oat mix in a small ovenproof dish.
2. Put the milk, banana, coconut oil, extract, agave syrup and egg in a food processor and blitz together till well combined. Carefully pour this over the oats making sure they are evenly covered. Sprinkle with the sugar if using and bake for about 45m to an hour.
3. Serve warm (heat in microwave for 50 secs) with low-fat Greek yoghurt, raspberries or chopped banana and drizzle with honey. 

* You can mix all the ingredients in a large bowl and then pour them in your baking dish. That way you can judge how much milk to add. The batter should resemble slightly runny porridge. The thicker it is, the less time it will need in the oven - around 30 minutes. 

 

Enjoy it!

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