Giving up sugar had relatively easy, but I do miss sweets, cakes, biscuits etc.
Not one thing in particular, but the texture of these foods…something creamy, cakey, crumbly and of course sweet.
I recently said no to some birthday cake, it was hard , it was my favorite continental cake, with chocolate and normal custard layers😦
So I really wanted a treat.It’s also nice to be able to have dessert or something with a cup of tea.
So I had a look at some of the recipes on the ‘I quit sugar’ web page ( http://www.iquitsugar.com) and the lime and coconut cheesecake (http://www.iquitsugar.com/recipe/lime-coconut-cheesecake). looked yummy.
My twists on Sarah s recipes include using ginger in the base, this makes it taste nice and gingernutty, and also using pecans instead of hazelnut meal. I also made these into mini cheesecakes, in muffin cases to help with portion control. I forgot to add the vanilla bean seeds!
This made about 18 mini cheese cakes, if you have two muffin pans, you can make all the cakes in one batch, or simply use the left over mixtures when the first batch is done.
150gs Shredded coconut
100gs of Pecans crushed in a mortar and pastel until fine like almond meal
60gs of butter melted
ground ginger to taste
2 packets of full fat cream cheese (500gs)
1/2 cup coconut cream
1/2 cup or to taste of brown rice malt syrup
11/2 tbls or to taste of stevia powder
zest and juice of one lime
1. Pre-heat oven to 180. Line a 12 cup muffin tin with muffin cases.
2. Combine base ingredients in a bowl, press just under a tablespoon, of the mixture into the muffin cases.
3. Bake this in the oven for about 10 minutes, keep an eye on them as nuts burn easily.
4. Turn oven down to 160. Combine all the filling ingredients in a food processor, and blend until well combined.
5. Divide evenly amongst the muffin cases.
5. Bake in the over for 25 to 30 minutes. Repeat with any leftover mixture. Refrigerate for at least 2 hours before eating.