Yesterday marked the 25th Birthday for one of my wonderful friends Lisa Jane. Happy Birthday beautiful girl!!! We were lucky enough to take a day of leave and spend it together, on what turned out to be a glorious Autumn day…
I have been living with Lisa for almost a year now, and it has been truly wonderful. Lisey is the kind of friend who likes to keep her cards close to her chest (opposite of me!) and who is always there to listen to me ramble on about crap. She’s a loyal friend – you know the one who will always make the effort for someone else’s big occasion – be the last one to stay out with the birthday girl or the first one to go home with the drunky and take one for the team…
So Lisey Jane – I hope you had a wonderful day yesterday and thank you for being born!
Again, another super easy dessert for you to try. And the best part about this one is that it’s almost fructose free – apart from the blueberries which are naturally low in fructose anyway! This tart contains absolute GOODNESS!
You could have this completely raw if you wanted to – instead of baking the crust freeze it for about 15-20 minutes until it firms up then add the filling and refrigerate for a few hours to set. Easy peesy! I will be trying it like that next time!
This recipe was adapted from Sarah Wilson’s I Quit Sugar Recipe… if you haven’t checked her out yet you should!
The bits and pieces
1 cup desiccated coconut
1 cup flax meal
1 cup hazelnut meal
60g butter, softened at room temperature
2 packets cream cheese, softened at room temperature
2/3 c rice malt syrup
2 Tbsp vanilla essence
1/2 – 3/4 cup frozen or fresh blueberries
1 free-range egg
2 heaped Tbsp full-fat Greek yoghurt
1/2 cup coconut cream
Pre-heat oven to 150°C and grease a tart case.
In a large mixing bowl, add flax meal, coconut, hazelnut meal and butter. Rub butter into mixture until dough forms. The oils from the hazelnut meal will release and help bring this together. Form into a ball (mixture will be quite crumbly compared to regular dough). Place into middle of tart case and using fingers, work dough from the centre out to the sides.
Bake for 5-8 minutes and remove from oven to cool completely.
In another large mixing bowl, using electric beaters – beat cream cheese on low setting (don’t over beat as it will cause cheesecake to puff up during baking and then flop!) add remaining ingredients EXCEPT blueberries and mix well.
Pour into prepared crust and scatter blueberries over the mixture. Bake for about 20 minutes. Cheesecake will be ready when the edges have started puffing up – but you want the centre still nice and gooey.
Remove from oven and let cool slightly before placing in refrigerator to set for a few hours.