Endlich ist der Sommer da. Wie wär's mal mit diesem lecker leichten mexikanischen Gemüse mit Hähnchen und Chili-Dip? Schmeckt fast wie Urlaub. (Auch für den Grill bestens geeignet)Read More
Summer means cherry time and cherries call for cake. Especially cheesecake! The creamy and rich texture of cheesecake is such a good pairing with sweet and sour cherries. But wait..
Summer desserts are usually considered as „light“ and fresh and cheesecake isn’t necessarily my interpretation of „light“ since it contains besides a ton of cream cheese also a ton of heavy whipped cream and a pack of sugar.
So giving up on this summer treat? No way!
Try this healthified cheesecake version and there is no need to feel guilty afterwards.
Ingredients for the crust (9″ spring form baking pan):
- 80g shredded coconut
- 7 medjool dates
- 70g rolled oats
- 100g ground almonds
- 10 g coconut oil
For the cheese filling:
- 400g silk tofu
- 150g natural, non flavor yoghurt
- 40g vanilla protein powder
- 4 egg whites
- Lemon zest
- Natural vanilla
- Stevia or sweetener of your choice to taste
- Optional: cheesecake flavdrops
For the cherry sauce:
- 150g cherries
- Mix all the ingredients for the crust in a high-power food processor. You should receive a really sticky mixture.
- Add the mixture to your baking pan and press down with your fingers or a spoon. You should cover the entire bottom equaly.
- Now prepare your “cheese-layer”. Add all the cheese filling ingredients (except egg whites) in a high-power blender. Blend until you get a creamy texture.
- In a separated bowl whisk the egg whites until stiff
- Fold the stiff egg whites into your cheesecake filling
- Add to the baking pan
- Bake for about 30 minutes on 180 degree on the lowest rack
- Let cool down. Works best in the fridge over night.
- To prepare the cherry sauce, you first have to pit the cherries. Then simply blend them with a bit of sweetener.
- Add some more cherries and cherry-sauce before serving.
- Enjoy :)
By the way..do you know, what's the best part about writing recipes? I can eat everything afterwards haha
Maybe it’s because I am German and we have a huuuge bread culture back home, but I just looooove bread. If I see fresh made bread I just want to dig into it (pass me the dips, please)
But the most common bread types like baguette, bread rolls, toast et cetera are not healthy at all. So people generally consider bread as THE ENEMY without distinguishing the variety out there.
For me it’s not the bread itself, it’s just the ingredients which are used for the mentioned bread types (especially white flour). If you stick to whole grains or other healthy flours (soy, almond, coconut..) bread is rather a friend than an enemy. The only thing you need to know is how to make or where to buy them (I prefer option number 1)
Yesterday was meat free monday and I was in the mood for some nice and crispy bread for dinner. So I googled around for some recipe inspiration and found this amazing looking Grain Free Rosemary Garlic Flatbread on savory lotus. But after checking the ingredients, I got a little bit disappointed because I had neither tapioca flour (didn’t even know what that is, before I googled haha), nor coconut milk and I also ran out of coconut flour. But I was so tempted by the amazing looking pictures that I could almost smell the rosemary. Thanks for the inspiration ;)
And so I decided to transform this recipe into my own version, which turned out amazing.
- 130ml water
- 100g soy flour
- 50g gluten
- 25g Olive- or coconut oil
- 25g non flavor whey
- 15 psyllium husk powder
- 1 whole egg
- 1 egg white
- Garlic, salt and rosemary to taste
- Preheat the oven to 200 degree
- Mix all the ingredients with a hendblender but safe some olive oil and rosemary.
- Place the dough on a sheet of parchment paper. Spread and evenly shape with your fingers until it’s about 2-2,5 cm thick.
- Gently make some wholes with your fingers into the dough to get the typical „focaccia-surface“. I also used a fork to stab a few times into the bread, which makes it more fluffy and moist.
- Sprinkle the bread with the remaining rosemary and olive oil
6. Bake for about 15 minutes until crispy and golden brown . In the meantime, enjoy the nice smell ;)
I kept it in a random plastic container and just quickly toasted it the next day. Was still fluffy and fresh.
Tip: Serve with some fresh dips at the side, like hummus or pesto. Find some of my dip recipes here.