This cheesecake has no refined sugar and obviously no diary products. Also the curst is gluten free which is great from those who are on a gluten free diet. I’m not. But having a gluten free dessert is not bad at all.

If I haven’t tempted you enough yet. Let me say that this cake is easy to make and almost fool proof. So what are you waiting for? Give it a go and you won’t regret it.

A detailed video recipe in English is here:

Ingredients:

For the crust:

• 1/2 cup almonds
• 1/2 cup walnuts
• 7 pitted dates
• 2 tbs coconut oil
• dash of salt

For the filling:

• 2 1/2 cup soaked raw cashews
• 1/2 cup coconut milk
• 1/4 cup coconut oil
• 1/2 cup maple syrup
• 2 tbs lemon juice
• zest of 1 lemon
• 1 tbs vanilla essence
• 1 cup frozen blueberries

Tips:

• Make sure all the nuts you are using are not salted or toasted
• The cashews need to be soaked for at least 4 hours and preferably overnight to make sure you’ll get the creamy texture at the end.
• You can adjust how many dates you are using depending on the variety and size of them. I used medium sized ones.
• You can adjust how much maple syrup you want to add depending on how sweet you like it.
• You can use fresh berries if you want. But be mindful of its water content so as not to ruin the thickness of your filling.
• You can use other kind of berries if you wish to.
• The cheesecake should be placed in the freezer for at least 4 hours and preferably overnight so that it will firm nicely.
• You need to take the cheesecake out and leave it for half an hour at room temperature before serving it.
• You can serve the cake frozen, half frozen or even thawed.
• You can put the remaining cake back in the freezer or in the fridge if you don’t want a frozen texture.

I used almonds, walnuts, cashew nuts and pistachios. And I’ve used dates, dried apricots, sultanas and raisins roughly chopped. And for spices I used cinnamon, caraway seeds and cloves all grounded.

This bread is very moist. You can have it for breakfast, brunch or afternoon tea. It is just perfect.
To know how to make it please watch the video:

Ingredients:

medium sized pumpkin to get 1 cup of cooked pumpkin

• 1 3/4 cups A/P flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/3 cup milk
• 2 eggs
• 1 cup mixed nuts roughly chopped
• 1/2 cup mixed dried fruits roughly chopped
• 1 tsp cinnamon powder
• 1/2 tsp caraway seeds grounded
• 1/8 tsp cloves grounded
• 1 tsp salt
• 1 1/2 tsp baking powder

For garnish “optional”

• 1 cup icing sugar
• 3 tbsp milk or as needed
• pappita seeds.

Tips:

• Cook pumpkin in a  preheated oven at 180 C for 45 – 60 mins or until it is cooked.
• We only need 1 cup of the pumpkin. The rest can be kept in the freezer for future recipes.
• You can use canned cooked pumpkin. But the fresh option is a better option.
• You can use which ever nuts, dried fruits or spices you like.
• Bake the bread in a preheated oven at 180 C for 3-45 mins or until it is done.
• Leave the bread to cool before icing it.
• Add the milk gradually to the icing sugar to get the right consistency.
• You can garnish the bread as you wish.

There are two key points to keep in mind when making the perfect pie. First, you have to pick the right kind of apples. You should be looking for hard apples with a bit of tart to them Granny Smiths are the most perfect ones. But you can also use Pink Lady or Royal Gala. Second important point is the pastry. It has to be short for and that you need to use cold butter and water. And you have to use as little water as you can get away with. And you shouldn’t over work the dough as we don’t want those gluten strands to over develop.

To make my pie even more extra special I add crushed walnuts to the mix and use brown sugar to give a caramel taste to the filling. Of course you can choose not to do so if you wish.

To know how to make apple pie my way please watch the following video:

Ingredients:

Filling:

• 7 apples
• 1/2 up brown sugar
• 45 grams butter
• 1 tbsp corn starch
• 1 tsp cinnamon powder
• Juice of 1 lemon
• 1/2 cup crushed walnuts (optional)

Dough:

• 2 1/2 cups AP flour
• 1/2 cup white sugar
• 215 grams cold butter cubed
• pinch of salt
• 1 cold egg
• Around 100 ml chilled water

Tips:

• It’s better to use hard apples as they will hold their shape after cooking and baking and not turn into a mush.
• You can use white sugar instead of brown sugar in the filling
• You can add any kind of nuts you want like walnuts, almonds, hazelnuts. You can also use any kind of spices you want like cinnamon or cloves.
• When making the dough make sure that everything is really cold; butter, egg and water.
• Don’t overwork the dough as this will stop the dough becoming short and melt-in-your-mouth.
• Leave the dough to rest int he fridge before rolling it.
• Before baking you can brush the pie with an egg wash and sprinkle with sugar.
• Bake the pie in a preheated oven at 180C for 45 mins or until the pie becomes golden.
• You can eat apple pie warm with a scoop of vanilla ice cream.