No-Bake, Dairy and Gluten-Free, Lemon, Blueberry Cheesecake

Servings: 8–12
Preparation Time: 20–25 minutes active prep, plus soaking and wait time

Ingredients:

Gluten-Free Crust:

• 1/2 cup diced dried plums, or dates
• 1 cup walnuts
• 1/4 cup chia seeds
• 1/2 cup raw honey
• pinch salt

Filling:

• 1 1/2 cups raw cashews, soaked overnight in water then drained*
• 4 tablespoons fresh lemon juice
• zest from 1 large lemon
• 6 tablespoons Virgin Coconut Oil, melted
• 1/2 cup coconut milk**
• 1/2 cup raw honey
• 1/2 cup fresh blueberries

Optional Toppings:

• dried cranberry powder
• cocoa powder
• fresh blueberries
• shredded coconut
• edible or ornamental flowers

Directions:

Combine diced dried plums, walnuts, and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press the crust mixture into a 12-inch springform pan. Place the pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling over the crust and cover with plastic wrap, then freeze for at least 4 hours or overnight.

Allow the cake to thaw at room temperature for about 10–15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!

Einkorn Beer Cheese Bread

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 1 cup whole grain einkorn flour
  
• 2/3 cup all purpose einkorn flour
  
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon sugar or honey
• 1–2 cups shredded or chopped Cheddar cheese
• 11–12 ounces cold beer
• 2 tablespoons coconut oil, melted

Directions:

Preheat oven to 375 degrees F. Grease a loaf pan with extra coconut oil and set aside.

Whisk all dry ingredients together in a medium bowl. Add cheese, beer, and coconut oil and stir just a few times to moisten. Mix as little as possible; batter will be lumpy.

Bake in preheated oven for 40–50 minutes or until toothpick tester comes out clean. Run a butter knife along edges of bread after cooling for a few minutes to loosen and turn out onto a cutting board to slice and serve.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!