At the beginning of the year, I promised to prepare some of the recipes that you proposed, so after a survey on my Facebook page, we have a winning recipe: the cheesecake, probably one of the most popular desserts in the world.

The cheesecake has an origin older than we think, in fact already in Ancient Greece there were sweet cakes based on cheese. Over time this recipe has evolved and changed in each country until in the nineteenth century, it crossed the Atlantic. Around the year 1872, a cheesemaker from Philadelphia tried to create a soft cheese, ideal for this type of preparations, and thus the famous Philadelphia cheese was born, indispensable for the cheesecake. But it was only in the twentieth century when the New York cheesecake was born as we know it today, created by Arnold Reuben.

The version that I propose today is a vegan and gluten-free version, prepared with nuts and oats. Despite not containing diary-cheese it has the original cheesecake texture and is really delicious.

Try it also with this jam of rhubarb and ginger.

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All my recipes are suitable for FMD!

New York Cheesecake, vegan and gluten-free

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Phase 3 Serves: 4 Prep Time: 20 min. Cooking Time: 45/55 min.

Ingredients

• For the base:
• 1/2 cup of raw old fashioned oats
• 1/8 cup of raw almonds
• 1½ tablespoons of coconut oil
• 2 tablespoons of birch xylitol or Stevia to taste *
• 1 pinch of salt
• Cloves powder to taste
• For the filling:
• 1/2 cup of cashew nuts (cashews) raw
• 1/4 cup of coconut milk in cardboard **
• 3 tablespoons of sunflower oil
• 1 tablespoon tapioca starch or arrowroot
• 3 tablespoons of birch xylitol or Stevia to taste *
• 2 tablespoons of lemon juice
• Topping:
• 1 cup of raspberries or other F3 fruit
• Rhubarb and ginger jam

Instructions

1. Put cashews (cashews) in a bowl and let them soak in cold water overnight
2. Preheat the oven to 350ºF (180ºC).
3. Put all the ingredients to make the base in a processor and crush them until there is a homogeneous mass.
4. Line a mold with baking paper and distribute the dough at the bottom of the mold and level with a spoon.
5. Bake the base for 15 minutes. Take it out of the oven.
6. Meanwhile, make the filling: put in a processor the cashews soaked all night, coconut milk and sunflower oil and crush until a smooth and homogeneous cream. It may take a few minutes.
7. Add the xylitol or stevia, and one tablespoon of lemon juice beat again. Add the second spoonful of lemon juice and beat again.
8. Add the sifted tapioca flour and beat again until it is fully incorporated.
9. Pour the cashew preparation into the mold and bake for 30/40 minutes at 320ºF (160ºC).
10. Wait for it to cool and put in the fridge. Unmold only when completely cold and serve with raspberries for breakfast or rhubarb and ginger jam for dinner.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 4 healthy fat servings for <20 pounds but ONLY 2 grain serving for <20 pounds.

The winner is: Mr. Cheesecake was last modified: November 25th, 2018 by Eloisa Faltoni

Notes

* I do not write an exact amount of stevia because there is usually much difference between one brand and another, some sweeten more and others less. ** This recipe uses 1/4 cup of coconut milk as a condiment. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbology

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Today I want to propose an easy recipe that gives excellent results. It is a vegan cheese spread, made with cashew nuts. Its preparation is the simplest, but its taste and texture are astounding.

It is an ideal recipe to accompany with vegetable crudités, rye toast or with this delicious flourless bread. I await your opinion! 

New FMD recipes every week

All my recipes are suitable for FMD!

Raw & Vegan cashew cheese spreads

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Phase 3 Serves: 4 Prep Time: 5 min. Cooking Time: 0 min.

Ingredients

• 1 cup cashew nuts
• 1/8 cup of water
• 2 tablespoons of lemon juice
• 2 tablespoons of nutritional yeast
• 1 garlic clove
• Fresh thyme
• Dry rosemary
• Dry oregano
• Salt

Instructions

1. Soak the cashews in a bowl with water for at least 8 hours
2. After 8 hours, rinse the cashews, drain and put them in the blender
3. Add the rest of the ingredients and beat until there is a homogeneous and a little thick cream
4. If you want a less dense cheese, more water can be added to obtain the desired texture

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 healthy fats servings for <20 pounds.

Raw & Vegan cheese spread was last modified: November 25th, 2018 by Eloisa Faltoni

Notes

Saving this vegan cheese in a tightly closed bottle in the fridge, you can keep it up to a week without problems. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

The post Raw & Vegan cheese spread appeared first on Cooking with a Cat.

Christmas is, without a doubt, my favorite party. Families and friends gather, the streets are illuminated with lights, the houses are filled with decorations and smells of sweets and cookies are smelled in the kitchens. This year, I will celebrate Christmas Day at my home with my family, so I have already begun to experience tasty but healthy recipes to propose to my guests.

New FMD recipes every week

All my recipes are suitable for FMD!

Christmas pastries with cashew and orange custard

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Phase 4 Serves: 2 Prep Time: 40 min Cooking Time: 30 min

Ingredients

• 1/2 cup of Spelt flour
• 35 ml of water
• 35 ml oat milk
• 1/8 cup of coconut butter
• 1 pinch of salt
• 4 tablespoons of birch xylitol
• 2 eggs
• 1/2 cup of raw cashews
• 4 tablespoons of sunflower oil
• 1/2 orange

Instructions

1. The first thing to do is put the cashews in soaking in cold water for at least 3 hours (better 6 hours)
2. Meanwhile, you have to make the choux paste: in a non-stick pot, you heat the water, the oat milk, and the coconut butter, stirring constantly
3. Add also one tablespoon of xylitol and the pinch of salt, keep mixing
4. When the butter is melt, put the fire to the minimum and add all the flour
5. Continue mixing continuously with a wooden spoon until the dough unstick
6. Transfer the mixture into another container and add one egg at a time, beating vigorously with the wooden spoon
7. It will not be necessary to add another egg if the precedent is not perfectly integrated with the mass
8. Preheat the oven to 428ºF – 392ºF if ventilated (220ºC – 200ºC if ventilated)
9. When the dough is ready (it has to be thick, but not rigid), put it in a pastry bag and form the pastries  on aluminum foil (better aluminum foil than baking parchment)
10. Bake the pastries for 10 minutes, after this time lower the temperature to 392ºF – 356ºF if ventilated (200ºC -180ºC if it is ventilated) and leave them until golden brown (The total cooking time is approximately 30 minutes, 20 if the oven is ventilated, but may vary slightly from oven to oven)
11. When the pastries are, turn off the oven but do not open it completely, only lightly (you can put a wooden spoon between the door so that it is just ajar), let it rest for 20 more minutes
12. After this time, you have to pick a pastry with a toothpick, if it is cook, let the pastries dry in the oven
13. To make the custard, you have to drain the cashew nuts correctly and grind them in a powerful blender
14. When they are almost creamy, add the oil, three tablespoons of sugar and the orange juice and keep beating until there is a homogeneous cream
15. When the cupcakes are cold, put the custard in a pastry bag and fill them through the base (as the cupcakes I made I made them smaller than the habitual I opened them in half and filled them with cream like this)

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 4.

Christmas pastries with cashew and orange custard was last modified: November 23rd, 2017 by Eloisa Faltoni

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