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.

New FMD recipes every week

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

The post The winner is: Mr. Cheesecake appeared first on Cooking with a Cat.

New year’s eve is near, and I am sure you already have many exciting plans, celebrations with family and friends, great dinners and a lot of joy. In case you are still thinking about what to cook, I propose this recipe very simple but delicious as perfect snack or appetizer for these days.

Stuffed pumpkin flowers are a very typical recipe for Italy, the one I propose today is my version: healthier, lighter, vegetarian (optional) and dairy-free of this classic recipe. In this recipe, you can use this raw vegan cheese.

I hope you like it and I wish you all a happy new year! See you next year with a lot of new recipes!

New FMD recipes every week

All my recipes are suitable for FMD!

Stuffed Pumpkin Flowers

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Phase 3 Serves: 2 Prep Time: 15 min. Cooking Time: 10 min.

Ingredients

• 8 pumpkin flowers
• 8 cherry tomatoes
• 1/4 cup of raw vegan cheese
• 8 anchovies in oil (optional)
• 1 whole egg
• 1/4 cup of lentils flour
• 2 or 3 tablespoons of almond milk *
• 1 pinch of salt
• 3 tablespoons of coconut oil

Instructions

1. Prepare the vegan cheese with this recipe.
2. Cut the tomatoes into pieces.
3. In a bowl, beat the egg with a pinch of salt, add the flour and almond milk, to form a semiliquid dough.
4. Wash the pumpkin flowers very delicately and dry them with paper towels.
5. Fill the flowers with 1/2 tablespoon of vegan cheese, one cut cherry tomato and one anchovy (optional).
6. Wind the tip of the flowers to close them and pass them through the putty.
7. Put the coconut oil in a non-stick satin, and fry the flowers over medium heat, a couple of minutes per side. Serve the hot flowers.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get 2 servings of healthy fats for <20 pounds. For a full dinner, integrate with the remaining portion of protein and phase vegetables.

Last 2017 recipe: Stuffed Pumpkin Flowers was last modified: November 25th, 2018 by Eloisa Faltoni

Notes

* In this recipe 3 tablespoons of almond milk are used as a seasoning - 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 Last 2017 recipe: Stuffed Pumpkin Flowers appeared first on Cooking with a Cat.