This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.

No packages, no ingredients that are impossible to pronounce.

Real, honest food, from my kitchen to yours. Enjoy!

Monday, 6 January 2014

Grain Free Pumpkin Goat Mini Cheesecakes With Maple Coconut Cream

I made these little cheesecakes to welcome a friend home from China. All of the goat cheesecake recipes I found also contained cream cheese, which I could not use do to our friends issues with lactose, so I came up with my own recipe using just goat cheese. I was worried the chevre flavour would be too strong, but, although it did have more “tang” than regular cheesecake, the flavours of the pumpkin and spices complimented it nicely. The mason jars were a pretty touch, the layers looked lovely thru the glass!

Grain Free Pumpkin Goat Mini Cheesecakes With Maple Coconut Cream

½ cup pecans
¼ cup macadamia nuts
¼ cup coconut sugar
1 cup almond flour/meal
Pinch of salt
2 tbsp coconut oil
2 tubs of Wholesome goat Fresh Chevre (225g)
1 cup cooked pureed pumpkin
1 tsp cinnamon
½ tsp fresh grated nutmeg
1/8 tsp allspice
¼ tsp cloves
1/2 tsp ginger
3 eggs
1/3 cup maple syrup
Pinch of salt
1 can full fat coconut milk, chilled at least 8 hrs or overnight
1 tbsp maple sugar
4 tbsp chopped toasted pecans for garnish if desired

Preheat oven to 350F

For Crust:

In a food processor, chop the pecans and macadamia nuts until they make a coarse meal. Add the coconut sugar, salt, almond meal and coconut oil and pulse to combine.
Divide mixture between 8 ramekins or 1 cup mason jars, pack firmly and set aside.

I used the bottom of a small
spice jar to pack the crust.
In a stand mixer, cream the goat cheese until creamy.  Add the pumpkin puree and mix till well combined. Add eggs one at a time, mixing between each addition. Add in the maple syrup and spices, mixing  until combined.
Divide evenly between the ramekins or jars (wipe drips from sides of glass jars if using)

Place filled jars in a deep baking dish, and place in preheated oven. Fill the baking pan with very hot water coming at least ½ way up the sides of your ramekins or jars.
Bake for 30-40 minutes or until the cheesecakes are set and slightly puffy in the center. (the cooking time may depend on the container you choose to bake in. A wider shorter ramekin may cook in slightly less time)
Carefully remove pan from oven, and remove jars from water, setting on a wire rack to cool slightly. Refrigerate until chilled thru, a few hours at least, or overnight.
Use a cast iron pan to toast
the pecans, they only take a few
minutes. Remove from pan
when they start to become
fragrant and slightly brown.

Just prior to serving, take chilled coconut milk from fridge, and turn can upside down. Using a can opener, remove top of can and pour off the liquid part of the coconut milk, reserving for another use if desired.
Scoop the solid part out of the can and whip with the maple sugar in a stand mixer for approx 5 minutes or until it is a nice, smooth and creamy consistency similar to whipped cream.
Spoon  desired amount onto chilled cheesecakes and top with toasted pecans and a small drizzle of maple syrup if desired.


And After... :)

No comments:

Post a Comment