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Grain Free, Dairy Free Strawberry Cheesecake

Grain Free, Dairy Free Cheesecake

Prep Time15 mins
Cook Time1 hr
Cooling/Resting time4 hrs
Total Time5 hrs 15 mins
Author: simplytiffstx

Equipment

  • mini spring form pans
  • hand mixer
  • mixing bowl
  • food processor
  • baking sheet
  • saucepan

Ingredients

Cheesecake

  • 2 boxes Simple Mills Double Chocolate Cookies
  • 8 Tbsp Palm Oil Shortening
  • 8 oz Kite Hill "Cream Cheese" original
  • 1/3 cup Coconut Cream cream from a can of full fat coconut milk
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup Maple Sugar granulated
  • 1/4 tsp Lemon Juice preferably fresh
  • 1/8 tsp Himalayan Pink Salt
  • 2 Whole Fresh Eggs separated

Strawberry Sauce

  • 1 pint Strawberries hulled and quartered
  • 1/3 cup Water
  • 3 Tbsp Honey
  • 3 Tbsp maple Sugar or Coconut Sugar
  • 1 tsp Vanilla
  • 1/2 tsp Lemon Juice preferably fresh

Instructions

Cheesecake

  • Preheat your oven to 325 degrees.
  • In a mini chop food processor, pulse the chocolate cookies until they are in a fine meal.
  • Pour the chocolate cookie meal into a separate bowl, and add the palm shortening. Cut in shortening with the chocolate cookie meal until you have a crumbly dough.
  • Place 4 mini spring form cake pans on baking sheet.
  • Press the dough into the bottom of each bringing the dough up the sides.
  • Bake the crusts for 8 minutes at 32When the crust is finished, turn the oven temperature down to 250.
  • In a food processor, combine the cream cheese, coconut cream, vanilla, maple sugar, lemon zest and juice, salt, and egg yolks. Blend until smooth.
  • In a large mixing bowl, beat the egg whites with a hand mixer and whisk attachment until stiff peaks form.
  • Gently fold the cheesecake batter into the egg whites, until just combined.
  • Pour the cheesecake batter into the crust. Smooth the top.
  • Bake for 50 minutes at 250, then turn oven off an open oven door slightly to vent for 1hr.
  • Remove from the oven, and allow to cool. Once the cheesecake has cooled, place it in the refrigerator for at least 2 hours before serving.
  • Top with strawberry sauce, raspberry sauce, whipped coconut cream, or your desired topping.

Strawberry Sauce

  • Add all ingredients to a saucepan.
  • Simmer for approximately 10-15 minutes or until thickened and strawberries are soft.
  • Pour into food processor and process until smooth.
  • Refrigerate until ready to use.
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Grain Free, Dairy Free Pumpkin Roll

Ingredients

Cake:

  • 3/4 cup cassava flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1 tsp pumpkin pie spice (more or less depending on your liking)
  • 1/4 tsp sea salt
  • 3 large eggs
  • 1/2 cup coconut sugar
  • 1/2 cup maple sugar
  • 2/3 cup pumpkin puree
  • pomegranate powder/maple sugar/powdered sugar, your choice for dusting

Filling:

  • 1 can coconut cream (refrigerated)
  • 2 tsp maple syrup
  • 2 tsp honey
  • 1 teaspoon vanilla extract

Instructions:

Cake:

  1. Preheat the oven to 375°F and line jelly-roll pan with lightly greased parchment paper.
  2. In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well.
  3. In a large bowl with a handheld mixer beat together the eggs, coconut sugar, and maple sugar on medium speed until thick.
  4. Add the pumpkin puree to egg/sugar mixture and blend until combined.
  5. Gradually add the dry ingredients to the wet and mix until smooth.
  6. Spread the batter evenly on the prepared jelly-roll pan.
  7. Bake for 10 to 15 minutes, until the top of the cake springs back when touched.
  8. While the cake is baking, sprinkle a clean kitchen towel with pomegranate sugar/maple sugar/powdered sugar.
  9. When the cake is done, remove it from the oven and gently flip the cake onto the sugared towel, so the parchment paper is on top, and subsequently peel the parchment paper from the cake.
  10. Starting at one of the short ends, roll up the towel and cake together into a jelly roll. Allow to completely cool while rolled up in the towel, this will take at least 1 hour.

Filling:

  1. Chill your mixing bowl.
  2. Remove the thick/hardened portion of coconut cream from the can and transfer to your mixing bowl.  Save the watery portion for use as a hydrating drink or for use in a smoothie etc.
  3. Using hand mixer, beat cream on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl.
  4. Add honey, maple syrup, and vanilla, and continue beating for another 2 minutes.

Assembly:

  1. When cake has cooled, unroll from towel
  2. Evenly spread whipped coconut cream from edge to edge.
  3. Roll the cake/whipped coconut cream and wrap with plastic wrap.
  4. Place in refrigerator for at least 1 hr before serving.
  5. When ready to serve, lightly dust the top with your choice of pomegranate powder/maple sugar/powdered sugar.
  6. Enjoy!