Almond, sunflower base infused with spicy ginger, topped with a creamy baked cheesecake embellished with juicy peach pieces. Perfect summertime dessert.
Ingredients
Crust
½ cup Almonds
½ cup sunflower seeds
½ cup gluten-free oats
1 tbsp. ground flaxseed
pinch of salt
1 tsp ground ginger
3 tbsp. coconut oil
water (as needed)
Cheesecake
1 block of silken tofu
1½ cups cashew nuts (soaked overnight or at at least 30 mins in boiling water)
¾ cup coconut cream
½ cup agave
2 tsp lemon juice
1 Tbsp coconut oil
2 tbsp. cornflour
1½ tsp ginger
½ tsp cinnamon
¼ tsp nutmeg
pinch of salt
1 tsp vanilla extract
1 peach diced
Topping
3 peaches, sliced
Instructions
Pre heat your oven to 375F/190C/Gas Mark 5 and line a 8" square tin or 9" Round.
In a food processor, blend together the almonds, sunflower seeds, gf oats, flax, salt and ginger, until a fine crumb.
Add the coconut oil and let it come together into a dough. Add water 1 tbsp. at a time if necessary to bring to a dough that sticks together when pinched.
Press into the tin and bake for 35-40 minutes or until frim to the touch.
For the cheesecake, blend all of the ingredients, other than the peach, in a .
blender. Pour into the tin.
Reduce the oven to 350F/175C/Gas mark 4 and bake for 50 minutes.
Cool at room temp at 10mins, then place in fridge.
Top with peach slices once cooled and slice 4x4
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/ginger-and-peach-baked-cheesecake/