Pumpkin Cheesecake
Name: Pumpkin Cheesecake
Ingredients:
Crust:
1 cup superfine sorghum flour
½ cup arrowroot powder
½ cup pecans, finely ground
1 to 2 teaspoons cinnamon
¼ teaspoon sea salt (link)
4 tablespoons coconut oil (room temp)
5 tablespoons water
1 tablespoon maple syrup
Filling:
½ cup millet
2 cups water
1 cup cooked, mashed sugar pie pumpkin
½ cup raw cashews
½ cup maple syrup or agave nectar
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Instructions:
Rinse millet in a fine mesh strainer under running water for a minute. Then place millet and the 2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. For crust, preheat your oven to 350 degrees. Line your spring form pan with parchment paper. In a medium mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, cinnamon, and sea salt. Add coconut oil and cut in. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.Bake for about 15 minutes. Let cool completely. To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. I use my Vita-Mix. Blend until smooth and creamy. Then add the cooked millet and blend again, scraping sides down as needed. Blend until very smooth. Pour into crust. Let set 1 hour, cover,put fridge until set, at least 3 hours or overnight. Slide cheescake from pan onto platter for serving.
Reprinted with permission from Ali Segersten, The Whole Life Nutrition Cookbook www.wholelifenutrition.net and their blog at www.nourishingmeals.com
Allergen Free: Wheat/Gluten Free,Dairy Free,Peanut Free,Egg Free,Shellfish Free,Fish Free,Sesame Free,Vegan
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