Raw Peach Cashew Cheesecake

 Warm weather is almost gone and fall is on the horizon. As one last hurrah to the sun (and the amazing Michigan peaches I finished off last week), this raw peach cheesecake deserves a spot on the table.

This two-layered cheesecake has the perfect lemon tartness from the bottom layer, contrasted with the sweetness of peaches from the top layer. The crust is, well, amazing as well. The dates hold it all together while the almond give it just that little bit of crunch. Since it's a raw cheesecake, that means it's diary free! (and gluten free for those who were wondering).

Enjoy this summer-filled peach cheesecake with the last rays of sun before winter!

Adapted from My New Roots
Makes a 9-inch cheesecake

Ingredients:

Crust:

1 cup raw almonds
1 cup soft medjool Dates
1/2 tsp sea salt

Filling:

2 1/4 cups raw cashews, soaked for at least 5 hours
juice of 2 lemons
1 1/2 tsp vanilla extract
1/2 cup coconut oil, melted
1/2 cup honey
3 peaches

Directions:

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the peaches to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid, about 5 hours. Its best to make this the day before.
5. To serve, remove from freezer 20 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.

Buckwheat, Apple and Ginger Muffins

The unfinished recipe for these muffins has been sitting in my "drafts" folder for about 8 months now. I was hesitant to post it for so long because there were a few minor changes I wanted to make in order to perfect these muffins that I had never gotten around to doing last summer. Being home for easter for a couple of days, I decided I should finally get around to remaking these.

After cutting the coconut oil in half by replacing some with applesauce as well as adding a little extra ginger, these are now perfect!

These muffins definitely have a unique taste. The buckwheat gives them a nice earthy flavor. The molasses and brown sugar add the slightest bit of sweetness. Plus, of course, the ginger. Oh, the ginger. I love ginger. The chopped crystallized ginger is brilliant in adding a pop of ginger in every couple of bites; plus, the ground ginger gives them a nice ginger flavor throughout the whole muffin.

As always, these are dairy free since they use almond milk and coconut oil. If you don't have these on hand, canola oil or rice milk would also work! Although not completely gluten-free due to the spelt flour, the spelt flour can be replaced with rice flour.

Adapted from My Darling Lemon Thyme
Makes 12-14 muffins

Ingredients:

1 cup almond flour
2 Tbsp ground flax seed
1/2 cup brown sugar
1/4 cup finely chopped crystalized ginger
1 cup buckwheat flour
1/2 cup spelt flour (or brown rice flour to make it gluten free)
1/4 cup corn starch
4 tsp baking powder
1 tsp cinnamon
1 1/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch of sea salt

2 eggs, at room temp
1 tsp vanilla extract
2 Tbsp molasses
1/4 cup refined coconut oil, melted
1/4 cup unsweetened applesauce
3/4 cup almond milk, at room temp
2 medium apples, grated with skin on  (about 1 1/2 cups once grated)

Directions:

1. Preheat oven to 350 F. Line muffin tins with 14 muffin tine liners nd set aside.
2. Whisk together flours, flax seeds, sugar, ginger and remaining dry ingredients in large bowl. Make a well in the center of the combined ingredients.
3. In a small bowl (actually use a separate bowl for this- no shortcuts), whisk together eggs, vanilla, molasses, oil, and milk. Pour mixture into dry ingredients, then add grated apple, stirring until just combined.
4. Spoon mixture evenly between muffin tins then bake for 17-21 minutes or until risen and cooked through, using a toothpick to test center of muffins.
5. Remove from oven and cool in tins for 5 minutes before transferring to wire rack.

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Cashew Coconut Granola

Mom told me to get rid of the cashews, so I opted for cashew granola.We had two huge containers of cashews (who knows why), and she didn't know how we were going to eat them all. In the process, I also got rid of our almonds, raisins, and coconut, so I'd say that it was a pretty good pantry-cleaning recipe!

This granola instantly became my new favorite granola. It is so good. It has the perfect sweetness from the maple syrup. It's crunchy like a granola should be, with just a touch of chewy from the raisins. I had never made granola with sesame seeds before, but toasted sesame seeds truly are delicious, so I thought I would throw them in! (Plus, they have calcium in them- which I am always in need of.)

Regarding the family test: passed with flying colors. Mom said it might be her new favorite too. Dad loved it simply from the coconut I'm pretty sure.


If you're into super yummy, crunchy yet chewy, pantry-clearing recipes- this ones for you!

Adapted from The Cafe Sucre Farine
Makes 8 cups; 225 calories per half cup

Ingredients:

1 cup rolled oats
1 cup raw cashews
1 cup raw almonds, roughly chopped
1/4 cup sesame seeds
3/4 cup unsweetened flaked coconut
3/4 tsp salt
1/4 cup brown sugar
1/2 cup maple syrup, room temp
1/4 cup coconut oil, melted
2 tsp vanilla
1 cup raisins

Directions:

1. Preheat oven to 250 F and line two baking sheets with parchment paper
2. Stir oats, nuts, coconut, brown sugar, and salt together in large bowl
3. Combine maple syrup, coconut oil, and vanilla in small bowl. Pour liquid ingredients over dry ingredients and stir until dry ingredients are coated evenly
5. Spread mixture evenly on both baking sheets and bake for 1 hour and 10-15 minutes, stirring every 20 minutes.
5. Remove granola from oven and let cool then add in raisins. Store in airtight containers.