special diet cheesecake

cheesecake servingFor the last couple of weeks I’ve been trying to strengthen the flora in my gut, which led me to create this recipe.  One night I swirled together yogurt, sunflower seed butter, ground flax seed, and honey to appease my sweet tooth but also sneak in some probiotics and prebiotics.  To my pleasant surprise, it kinda tasted like cheesecake.  I was inspired.  Two days later, I made this no-bake dessert and was quite pleased with the results!

With conventional cheesecake recipes, there are several ingredients that don’t work for my belly: gluten, eggs, & too much casein without enough fat.  (Vegan cheesecake is even worse on my gut because of the tofu!)   This recipe works for my dietary restrictions, but could easily be tweaked to suit yours, too.  I’ve dreamt up loads of variations to try.

20170109_020603-01Special Diet Cheesecake
(gluten-free, egg-free, nut-free)

Crust:
1 c
ground flax seed
¼ c sunflower seed butter
¼ c honey
1 T ground cinnamon
1 t salt

Using a strong spoon and your hands (or a food processor) cream together all ingredients.  Press into an even layer in an 8-inch pie dish.

Filling:
16 oz
cultured sour cream / yogurt (pref. full fat)
1 3oz. box flavored gelatin dessert (aka Jell-O)
1 t vanilla bean paste or extract
½ c boiling water

In a small sauce pot over low heat, bloom the gelatin dessert mix in the boiling water using a whisk until all the gelatin granules have dissolved.  Mix in vanilla paste or extract.  Remove from heat.  Continue gently stirring until the mixture is room temperature.  Thoroughly blend the sour cream or yogurt into the gelatin mixture, folding in a few spoonfuls at a time.  Pour into the pie dish with a prepared crust.  Optionally, garnish with dried fruit.  Refrigerate overnight or until the gelatin has set up.  Best served at room temperature.

Serves 6-8.

Variations!
Lemon or Orange—Use lemon or orange flavor gelatin mix.  Garnish with candied lemon, orange, or ginger.
Key Lime—Use lime flavor.  Garnish with candied lemon or lime before setting, or after with whipped cream and freshly grated lime zest.
Almond-butter crust—Substitute almond butter for sunflower seed butter.  Good with apricot or cherry flavor gelatin mix.  (Obviously not a nut-free variation!)
Sugar-free—Use sugar-free gelatin dessert mix, sunflower seed butter, & sour cream or plain yogurt.  Sub out honey with 3 T coconut oil.  Add stevia drops to crust & filling.
Vegan?—Use a vegan jelly desert mix with vegan yogurt; stores often sell soy, coconut, and almond varieties.  Might benefit from vegan egg substitute.  Honey can be subbed out with agave nectar, coconut syrup, or brown rice syrup.

I’d love to see and hear how yours turned out!  Enjoy!

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