WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, March 2, 2015

Chickpea's & Coconut Cheesecake Bars(gluten free, corn free, soy free, dairy free, nut free, chemical free)

We are so pleased that we figured out how to make our nofu cheese(recipe I posted awhile back). We use it for a spread, to add richness to a sauce or soup and the best use is CHEESECAKE!!! The nofu cheese doesn't have quite enough tang to make it convincing on it's own as a cream cheese replacement, so we found if we add a bit of tamarind puree(a chunk of tamarind in hot water,soak and stir and strain,used the smooth strained puree)or you could also use fresh squeezed lemon juice(organic and careful of the rind,it is can be corn tainted)it works really well as a replacement for cream cheese. It is so close that even those of us who still can eat dairy find we enjoy this Abby safe version just as much if not more!

The hardest part of these is letting them completely chill. Just like cheesecake they are best if chilled overnight.

Cheesecake Bar:

1 cup homemade gluten free graham cracker crumbs(or homemade gluten free vanilla wafer cookie crumbs)
1/4 Tropical traditions cup coconut oil, melted
2 cups nofu cheese(combo of homemade coconut yogurt blended with chickpea nofu and strained until firm)
1/2 cup C&H organic cane sugar
2 Tablespoons all-purpose gluten free flour
1 large egg
1 tablespoon homemade vanilla extract
1-2 teaspoons tamarind puree(or fresh squeezed organic lemon juice add to taste,a bit of tang is needed)

Preheat oven to 350

Line an 8 x 8 baking pan with parchment paper.(for good measure grease the paper too!)

Combine the crumbs with the coconut oil and press into parchment lined pan. Bake for 8 minutes. Set aside when done.

In bowl combine the rest of the ingredients and beat until smooth. Pour on top of crumb crust and bake for 35-40 minutes or until just set.


Chickpea&Coconut Caramel Topping:

1/4 Cup Tropical Traditions palm shortening(you can use coconut oil,but with caramel we have had more consistent results with palm)
1/2 Cup Organic Sugar(domino's)
1/2 Cup Brown Sugar(1/2 cup domino's organic cane plus about 2 teaspoons of plantation blackstrap molasses)
1/2 Cup cream from the top of a can of cold coconut Milk(or off the top of homemade)
1/2 Cup Lyle's Golden Cane Syrup(or homemade cane syrup)

1/4 cup Tropical Traditions coconut shreds/flakes
1/4 cup homemade roasted chickpea's

In large microwave safe bowl combine; palm shortening,granulated sugar, brown sugar(light or dark),coconut milk cream, Lyle's.

Mix well and microwave for 2 minutes. Stir well. Microwave for 2 more minutes. Stir well. Microwave for 2 minutes more(I did 2 minutes and 20 seconds, my microwave is older). Stir. Let it cool for 5-10 minutes it will thicken.
Stir in coconut and chickpeas and spread over the top of cheesecake bars. Place in fridge, chill completely(at least 4-6 hours, better overnight).


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