22154 Raw Cheesecake (Gluten-Free) - Celiac.com
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Raw Cheesecake (Gluten-Free)


Gluten-Free Cheesecake (photo courtesy of Akajos)

Raw foods are increasing in popularity with health food enthusiasts everywhere for their health benefits and the divine recipes. Most raw foods are also naturally gluten-free. The following gluten-free, dairy-free, soy-free, egg-free, raw cheesecake is a must try. Personally, I think  raw cheesecake is better than the real thing. However, if you are a huge cheesecake fan, you may have to get creative and remember that this is a raw dessert and requires absolutely zero cooking, and therefore is really no comparison to an authentic cheesecake. However, this raw cheesecake is even healthy enough to eat for breakfast, something that can't be said for traditional cheesecake.
Finding the ingredients may be the hardest part of making this raw cheesecake. Many items can be found at most health food stores.
The entire preparation process takes less than 30 minutes (not including the nut soaking).

Ingredients:
(Serves 12)

  • 2 cups macadamia nuts
  • 1 1/2 cups cashews
  • 1/2 cup pitted Medjool dates
  • 1/4 cup dried coconut
  • 6 Tbs. coconut
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    oil, melted but not to a boil
  • 1/4 cup lime juice
  • 1/4 cup raw agave nectar
  • 1/2 sun-dried vanilla bean
  • 3 cups mixed berries, such as blueberries and raspberries
  • Himalayan salt
Preparation:
  • Place macadamia nuts in large bowl, and cover with cold, filtered  water and pinch of salt. Place cashews in separate bowl, and cover with cold, filtered water, and pinch of salt. Soak nuts 4 hours, then rinse, drain, and set aside.
Directions:
  1. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
  2. Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on counter top 30 minutes; top with berries; and serve.

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1 Response:

 
Amy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Jun 2010 6:52:53 AM PDT
Wow- what a great recipe, thanks.




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Hi Ahhhnold (is that like Shwartzenegger?! ), I am also waiting for my endoscopy. In the meantime, the people on this message board suggested that I request the celiac antibody panel to be drawn. Do you know if that was included in your blood work? If not, you can ask your primary care doctor to order it while you wait. That might shed light on just what's going on in your body. I had mine drawn yesterday and am waiting for the results, but they typically can be back within a few days. Why not give it a try?

I know what you mean. On one hand, I don't want celiac disease, but on the other hand, it would be a "fixable" problem that would explain so many of my health problems... all the way back to age 11, honestly! From my understanding, from the very nice and knowledgeable people here, only one test being flagged high counts as a positive or potential positive. Letting the GI specialist know this means that they will (should) take extra care when doing and endoscopy and taking samples for biopsy. Good luck! I hope you get your answers!

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