My full time job and Spring’s typical weariness (oh and pollen allergy too, urghhh!) won this year too, so I haven’t been able to post as much as I wanted to here on the blog, but I’ll try to make up for this by sharing the recipe of these tasty, super easy and quick to make Strawberry Mini “Cheesecakes”, which also happen to be gluten free, refined sugar free, vegan and raw!
Strawberries are in full season and oh how I love their bright red color standing out in the green of the farmer’s market stalls, it cheers me up 🙂
I made this dessert into small bites, but you can definitely use the same doses to make a cake, using an 8 inch hinged release pan and decorating it how you like it!
Actually, if you have any precious advice on how to decorated desserts, please let me know, as I keep struggling with it … *headwall*
So, keep scrolling down for the recipe and don’t forget to tag me on Instagram if you make it!
Ciao!
Sonia
Easy and quick recipe to make delicious Vegan Strawberry Mini Cheesecakes, also gluten free, refined sugar free and raw!
- 80 gr peeled almonds
- 300 gr pitted dates
- 4 tbsp coconut flour
- 250 gr unsalted cashews
- 200 gr fresh strawberries
- 2 tbsp lemon juice
- 2 tbsp coconut flour
- 2 tbsp gluten free rice milk
- 1 tbsp coconut / seed oil
- 1 tbsp agave syrup (optional)
- more strawberries for the decoration
-
In a food processor grind the almonds but not too thinly
-
In the processor add the pitted dates (if they're particularly dry, soften them in warm water for 15 minutes) and the coconut flour until you have a uniform, solid "dough" that you can work with your hands
-
Divide the dates dough into 10 parts and make an half inch thick base into cupcake molds. Silicone molds are the best option, otherwise if you have a metal one, place paper cupcakes cups in the molds so that you will remove them more easily
-
In a blender add cashews, strawberries, lemon juice, coconut flour, gluten free veg milk and the agave syrup (optional) and blend until you have a smooth cream
-
Pour the cream over the date bases and decorate with more strawberries or anything you want
-
Freeze for at least 2 hours and remove from freezer at least 30 minutes before serving!
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/80ae79be6c2973b9568aa30d367fd5b4/5E21DCDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
No Comments