March 13, 2011
High Tea and Raw Vegan Lemon Cheesecake
This post should actually be my mom's post, because she's the one who prepared all this delicious food.
She did so much baking and put a huge amount of time into preparing every single item of food we had today. And it all tasted great! Plus, we had a really good time having this high tea while talking about travelling and sharing our next holiday plans.
Here's what she made: (everything's grain free, dairy free and sugar free)
- Cashew vanilla 'clotted cream'
- Apple cinnamon cupcakes
- Blackberry vanilla muffins
- Breakfast bars
- Flaxseed bread sandwiches (with garlic mayo, tomato, cucumber, egg and/or ham)
- Cranberry scones
- Chocolate cake with chocolate date frosting
And then there also was some nougat, marzipan and chocolate covered candied orange.
Of course, we weren't able to finish all of it. I was so full, and even felt a little sick. (I ate most of the 3 of us) It's about 7 hours since we ate all of this and I'm still full!
I guess I won't feel like eating any more nuts for the next few weeks..
The best pie we had, however, was the one she served me yesterday evening. Wow! A raw, vegan, lemon cheesecake. Best pie ever!
She adapted this recipe from Gluten Free Krums.
Of course I just have to share my mom's version as well:
Raw Vegan Lemon Cheesecake (serves 8)
- 1 cup macadamia nuts
- 1 cup walnuts
- 12 medjool dates, pitted
- 1/4 cup dessicated coconut
- 1/2 tsp cinnamon
1. Put all ingredients in a foodprocessor and process until a coarse, sticky mixture.
2. Transfer the mixture to a tart pan and divide over the bottom and press firmly to create the base.
- 3 cups cashews (soaked overnight)
- 1 cup almond flour
- 2/3 cup lemon juice
- zest of 1 lemon
- 1/3 cup agave
- 2/3 cup coconut oil
- 1 tsp vanilla
1. Put all ingredients in a foodprocessor and process until smooth.
2. Pour the mixture onto the base and put the cheesecake into the freezer for approx. 3 hours.
3. Cut into 8 pieces, serve and enjoy!