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

Crust:

½ cup pecans

¼ cup macadamia nuts

¼ cup coconut sugar

1 cup almond flour/meal

Pinch of salt

2 tbsp coconut oil

Filling:

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

Topping:

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.

Filling:

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.

Topping:

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.

Before....

And After... :)

Goat Cheese and Date Bites

A very good friend of ours is leaving the country on business for 6 months. So, we cooked a farewell dinner for him on Sunday. I made these appetizers on a whim, and was very pleased with the results. The fig vinegar was an impulse purchase from Whole Foods a while back, and while it was expensive, it was worth it in the long run. A drizzle is all that is needed. My bottle is almost empty, I think a road trip is in order !

Goat Cheese and Date Bites

6 dates, cut in half, pit removed
4   slices from a log of goat cheese, cut about ½ inch thick, and then cut into three sections each, so you end up with 12 pieces of cheese,

6 large basil leaves, cut in half (or 12 smaller ones)

12 pecan halves

Fig vinegar to drizzle

Place ½ of a basil leaf in the cut side of each date half. Place a piece of goat cheese on each, and press a pecan half into the cheese. Repeat with all 12 pieces of date, and arrange on a plate. Drizzle with the fig vinegar and serve.

Grilled Portobello Mushrooms With Spinach And Goat Cheese

Portobello mushrooms done on the grill are very tasty. Add a tangy peppery marinade and combine them with a quick sauté of greens and a nice creamy goat cheese and they become a perfect light meal or side dish that comes together in a flash.  Grilling the mushrooms on the BBQ adds a nice smokiness that balances the flavour of the goat cheese perfectly.

Grilled Portobello Mushrooms With Spinach And Goat Cheese

2 large Portobello mushrooms, stems removed and brushed clean

1 small log of goat cheese (ours was Chevrai with fine herbs, you will only use about half of it)

Marinade:

3 Tbsp Balsamic Vinegar

3 Tbsp Organic Olive oil

1 tsp coarsely cracked fresh ground black pepper

½ tsp sea salt

1 tsp fresh thyme, woody stems removed, roughly chopped (or ½ tsp dried)

Vegetable Saute:

1 Tbsp coconut oil (or butter)

1 onion, sliced in ½ inch slices

3 cups baby spinach

Salt to taste.

Preheat your BBQ or indoor grill to medium high.

Cut 4  round slices from your log of goat cheese, about ½ inch thick, and set aside

Melt the coconut oil in a medium sized cast iron pan over medium high heat and sauté the onion slices  until they just start to color a bit. Turn heat to low, and stir occasionally.

Baste mushrooms with the marinade and BBQ or grill for approx 3-4 minutes per side, basting once more per side as they grill. Reserve a bit of the marinade to drizzle on your mushrooms after they are plated.

When mushrooms are flipped to their second side, turn the heat back up on your onions to medium high and add the spinach. Season lightly with salt and sauté until the spinach is just wilted, 2-3 minutes.

Place the BBQ’d mushrooms on your plates. Top with your sautéed spinach and onions.  Place 2 rounds of goat cheese per mushroom on top of the spinach, and drizzle the remaining marinade on top of the cheese. Serve while hot!