A few weeks ago a fellow food blogger, Audrey Snowe aka The Unconventional Baker, who I admire immensely, instigated a little interactive Instagramming to encourage some social chitchat and engagement (albeit on a virtual level).
The cost of entry was to post a re-make of one of her recipes. Now, I have had Audrey's page bookmarked for what seems like forever and it was the perfect impetus to bunk it up to the top of my endless To-Do list.
The problem was, despite my determination, it so happens that I am in the midst of the school holidays and consequently completely time-starved! Cutting to the chase, my re-enactment became more of a total overhaul as I was forced to make so many substitions and alterations! No strawberries; sub blueberries. No lime; sub lemon. Digestively intolerant to sugar even of the unrefined type; omit all sweetener. You get the idea.
Anyhow, this Blueberry Lemon Parsnip Cheesecake is the unworthy offspring of the original delectable and gloriously photographed version which can be found over on The Unconventional Baker's website Strawberry Lime Parsnip Cheesecake
Enormous thanks and virtual hugs, Audrey, for kindly allowing me to post this recipe! x
Blueberry Lemon Parsnip Dairy Free Cheesecake
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 1 small 5" cake (double or triple amounts for a larger cake)
Ingredients:
Base:
3/4 cup (95g) raw unsalted pumpkin seeds
2 soft pitted dates (25g after stones removed)
1/2 tbsp coconut oil
pinch of sea salt
water if needed
Filling:
1 cup (135g) frozen blueberries
2 tbsp lemon juice (1/2 lemon)
1 cup (135g) steamed parsnip, cooled
2 tbsp coconut oil
1 tsp vanilla extract
pinch sea salt
1 tbsp coconut yogurt
Toppings:
pumpkin seeds, edible flower petals
Instructions:
1. Line a loose based 5" cake tin with baking paper on the bottom.
2. In a food processor, make the cake base by processing pumpkin seeds, pitted dates, salt and coconut oil, until well combined and forms a sticky dough when pressed.
3. Press base mix firmly and neatly into lined cake tin and transfer to freezer to set.
4. In a clean food processor, make the filling by blending all filling ingredients until smooth and creamy.
5. Pour filling over base. Smooth the surface and decorate with preferred toppings before returning to freezer for 2-3 hours or until set firm (or leave unadorned and garnish with fresh fruit just prior to serving). If frozen too solid it will be very difficult to cut!
6. Remove from tin and allow to defrost slightly at room temperature if frozen too solid.
7. Slice and store any uneaten cake in portion-friendly slices in the freezer.
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| Blueberry Lemon Parsnip Dairy Free Cheesecake |
The cost of entry was to post a re-make of one of her recipes. Now, I have had Audrey's page bookmarked for what seems like forever and it was the perfect impetus to bunk it up to the top of my endless To-Do list.
The problem was, despite my determination, it so happens that I am in the midst of the school holidays and consequently completely time-starved! Cutting to the chase, my re-enactment became more of a total overhaul as I was forced to make so many substitions and alterations! No strawberries; sub blueberries. No lime; sub lemon. Digestively intolerant to sugar even of the unrefined type; omit all sweetener. You get the idea.
Anyhow, this Blueberry Lemon Parsnip Cheesecake is the unworthy offspring of the original delectable and gloriously photographed version which can be found over on The Unconventional Baker's website Strawberry Lime Parsnip Cheesecake
Enormous thanks and virtual hugs, Audrey, for kindly allowing me to post this recipe! x
Blueberry Lemon Parsnip Dairy Free Cheesecake
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 1 small 5" cake (double or triple amounts for a larger cake)
Ingredients:
Base:
3/4 cup (95g) raw unsalted pumpkin seeds
2 soft pitted dates (25g after stones removed)
1/2 tbsp coconut oil
pinch of sea salt
water if needed
Filling:
1 cup (135g) frozen blueberries
2 tbsp lemon juice (1/2 lemon)
1 cup (135g) steamed parsnip, cooled
2 tbsp coconut oil
1 tsp vanilla extract
pinch sea salt
1 tbsp coconut yogurt
Toppings:
pumpkin seeds, edible flower petals
Instructions:
1. Line a loose based 5" cake tin with baking paper on the bottom.
2. In a food processor, make the cake base by processing pumpkin seeds, pitted dates, salt and coconut oil, until well combined and forms a sticky dough when pressed.
3. Press base mix firmly and neatly into lined cake tin and transfer to freezer to set.
4. In a clean food processor, make the filling by blending all filling ingredients until smooth and creamy.
5. Pour filling over base. Smooth the surface and decorate with preferred toppings before returning to freezer for 2-3 hours or until set firm (or leave unadorned and garnish with fresh fruit just prior to serving). If frozen too solid it will be very difficult to cut!
6. Remove from tin and allow to defrost slightly at room temperature if frozen too solid.
7. Slice and store any uneaten cake in portion-friendly slices in the freezer.
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