Tag Archives: gluten free

Sprouted Buckwheat Granola with Cinnamon, Dates and Maple

Happy New Year Food Book Followers! Hope you all had a nice break and got lots of time with loved ones. I had a wonderful last couple weeks of 2014 and am looking forward to what 2015 brings. Only one more day and I will be back to my reality of crazy busyness.  Unfortunately I will continue to likely be too busy to create much of anything new and post between now and April but, I do have a few new recipes from the past few months jotted down to share and will do my best to get them out.

wpid-20141208_171530.jpgEach year I have created  healthier versions of holiday baking classics and posted but this year, with my time limitations and being in the midst of exams until mid December, I had to do something a little different.  I actually didn’t do ANY  baking this holiday – gasp!  I did however make massive quantities of my sprouted buckwheat granola and jarred that for my friends and family.

wpid-20141206_230925.jpgI have meant to post this simple recipe for a while now, the main reason I haven’t is because I never measure what I put into it.  Now, I am giving you measurements but I encourage you to splash, sprinkle and pinch to your own liking rather than just following the recipe. I prefer my granola lightly sweetened, for the purposes of gifting and this recipe I made it a bit sweeter.  Its nothing like you’d find in a store bought version as far as sweetness goes so if you prefer little sweetness too the measurement I provide is probably sufficient. You can always adjust if you wish on your next batch.

To sprout buckwheat, or any grain for that matter, all you do is soak, rinse and repeat until the grain cracks.  With buckwheat this usually takes about 3 days.  If you look closely you will be able to see some tiny sprouting tails. Buckwheat groats give off a really goopyness while soaking, just keep it covered with fresh water on your counter for 3 or so days, rinsing it and covering with new water each day.   When it is done soaking and just sprouting, rinse well and strain well.  Sprouting is so great.  The health benefits are numerous, it can turn a hard-to-digest whole buckwheat kernel into a light, nutrient-dense whole grain. All grains contain certain anti-nutrients inherent in the seed. These anti-nutrients preserve the seed until it has a chance to germinate and grow. By soaking and sprouting you reduce anti-nutrients and make the grain more readily available and digestible.  That’s all I’m going to write about sprouting benefits right now, if you are looking for more, Google has it covered. But whatever you do, DO NOT skip this part for this recipe!  Oh yes, and use raw buckwheat groats, toasted will not sprout, and, use all organic, quality ingredients!

wpid-20141208_171541.jpgThis recipe is dehydrated in the oven, I have posted before about using your oven for dehydrating.  If your oven sets as low then you are good to go at about 150 degrees, just set it and keep an eye on the dryness over the next couple days.  If your oven only goes as low as 170 or so degrees as my current oven does, it is still totally doable, just use a metal spoon or utensil to keep the door cracked open which allows moisture and extra heat to escape.  This recipe usually takes about 48 hours to dry out.  If you do a double batch, (which I often do) it might take longer but just keep an eye on it.

2       large baking sheets lined with parchment paper
6       cups Sprouted Buckwheat Groats (about 4 cups pre-soaking)
1        cup Hemp Seeds
1        cup Chia Seeds
1/2   cup Dates, chopped
1/4   cup Cinnamon
1/4   cup Maple Syrup
3-4   tablespoons Coconut Oil, melted
1        teaspoon Himalayan Mineral Salt

Combine buckwheat, melted oil, maple, cinnamon, and sea salt then divide on two parchment paper lined baking sheets to dehydrate in your oven for 24 to 48 hours. (I love cinnamon and always sprinkle extra on top before putting into the oven).  When done drying combine with the hemp and chia seeds and chopped dates.

Wild Mushroom Soup – Dairy Free

wpid-wp-1424227428484.jpegI’m excited to share this recipe with you; I haven’t been coming up with much in the soup recipe department lately simply because I have so many great ones already that we rotate through regularly. I have however been meaning to work out a healthier version of the classic creamy mushroom soup and, in lieu of a bit of a mushroom kick I’ve been on lately, I finally have one to share!  This soup is so easy to prepare, you can use any mix of mushrooms you like and the creamy base is from cauliflower not cream.  Super healthy, very tasty and easy to prepare – perfect right?   As for the mushroom kick, I’m still feeling it, planning on going on a little wild mushroom picking course soon too so I’m sure another post-able mushroom recipe or two will come about.

Large heavy bottom soup pot
Butter and/or Oil
5          cups of water and broth
2          medium heads of Cauliflower, stemmed, broken into pieces
3          cloves Garlic, crushed
1          large Sweet Onion, chopped
2          teaspoons Onion Powder
2          tablespoons, fresh Thyme
6          cups mixed fresh Wild Mushrooms, (chanterelles, girolles, trompettes de mort, shiitake, oyster ect), clean, coarsely chopped
1          small bunch fresh Parsley, chopped
1          lemon, juiced
Sea Salt and Ground Pepper to taste
Truffle Oil *optional but worth it
Italian Mascarpone Cheese or Greek Goat Yogurt *optional

First step to this recipe is to boil the cauliflower, place the broken up pieces into your pot then add 2-3 cups of water, enough to just cover the cauliflower then boil with a lid on until the cauliflower is well cooked and very mushy.  Transfer to a blender or food processor and blend well.  Set aside.

In a fry pan, heat butter or oil and fry up the mushrooms with a little sea salt until they are browned.  Add chopped parsley, toss and set aside.

Rinse out the soup pot and return to the stove to medium-high heat, add some oil or butter and then sauté the garlic, onions and thyme until the onions are translucent.

Add onion powder, your broth (approximately one liter), the creamy cauliflower base and 1/3 to 1/2 of the sautéed mushroom mix, stir to combine and heat for 5 minutes to incorporate.

Return the soup to your blender or processor and blend until smooth.  At this point you can add a cup or two more water or broth to adjust thickness.

Return to pot, adjust sea salt and pepper, and add lemon juice.

To serve, ladle into bowls, pile some of your sautéed mushrooms on top and drizzle with truffle oil.

If dairy is not an issue for you it is nice to add a dollop of Mascarpone cheese or even a scoop of Greek Goat Yogurt but again, this is totally optional.

I also served this with a piece of crusty bread……so delicious.

Enjoy!

GF Pumpkin Millet Muffins with Cranberries

wpid-2014-08-31-10.17.00.jpg.jpegHere is my new healthier version of a very Fall favourite muffin. Millet and Pumpkin go so well together and with all the spices and lightly sweet coconut sugar these muffins are the perfect chilly morning with tea kind of treat.
I chose to use half almond flour and half prepared gluten free flour mix but you could go all almond flour or go the other way and swap out the almond flour completely to make these nut free (omit the pumpkin seeds too then of course). Might change the baking time slightly but just keep an eye on them as they near the 25 minute mark. You could also use organic wheat flour if you wish. I use a full fat Greek goat yogurt here but you could use a dairy version or even buttermilk if you wish but do your body a favour and stay with organic and do not try to use a light yogourt. Only other ingredient detail to mention I think would be the cranberries, I only have juice sweetened cranberries in my kitchen, if you haven’t tried them yet I suggest you do, they are SO much tastier and better for you than the oiled sugar, sulphonated ones. Whole Foods carries them in bulk or every health food store should stock them. Pumpkin seeds can be purchased already toasted but to toast the millet, heat on medium high in a pan, shaking often until you hear them start to crackle and pop then remove. This recipe makes two dozen smaller muffins, filling the cups almost ¾ full but you can fill a one dozen pan to make 12 larger ones.

Oven 350 degrees
2 Muffin pans, oiled

3     large Organic Eggs
1/2  cup Coconut Oil, melted
1     cup Greek Goat Yogurt
3/4  cup Coconut Sugar
1     teaspoon Vanilla
1     can Organic Pumpkin Puree
1/2  cup Oats
1/2  cup Millet, toasted
1/2  cup Pumpkin Seeds, toasted
1/2  cup Juice Sweetened Cranberries
1     cup Almond Flour
1     cup Gluten-free Flour
2     teaspoons Baking Power
1 ½ teaspoons Baking Soda
1/2  teaspoon Sea Salt
2     teaspoons Cinnamon
1     teaspoon Ginger
1     teaspoon ground Nutmeg
1/2  teaspoons ground Cardamom

Beat Eggs with Oil, Yogourt, Coconut Sugar and Vanilla. I use a food processor but you can hand mix if you like.

Add Pumpkin, mix,

Add Oats, toasted Millet and Pumpkin Seeds, mix,

Add Cranberries, mix,

Add remaining ingredients and mix or process well.

Spoon into greased or lined muffin pan then sprinkle with coconut sugar and a few more pumpkin seeds.

Bake for approximately 25 minutes.

Smokey Cilantro Black Bean Burgers

wpid-20140820_174616.jpgMy only new Summer creation, pretty simple and I’m sure there are many various out there but I have found the key to black bean burgers is to roast your beans!  Otherwise you often get a mushy burger.  I love cilantro, lime and smokey flavours, especially off a bbq.  I used an Asian chilli paste that is thick and mild.  I think you could pick some up almost anywhere.  These burgers freeze well but do not fully thaw them before cooking or I find they will crumble.

2              cups Black Beans, cooked or from a can
1              cup Rolled Oats
1              large Egg
1              red onion, grated
1              tablespoon red chilli paste (mild type)
1              bunch fresh Cilantro, chopped
1              teaspoon ground Cumin
1              Lime, zested
1              teaspoon Smokey Paprika
1              teaspoon Pink Salt
Splash of Olive Oil

Spread the black beans out of a baking sheet and bake at 350 degrees for 10-20 minutes.  We are looking to dry them out a bit so not to have a mushy burger.  If you prepared your own beans they are likely already less moist then a canned type so this baking time depends on what you start with but use your judgement.

Pulse Oats in a food processor.  Add ¾ of the toasted beans and pulse some more.  Add a generous splash of olive oil and red onion then pulse.  Add Egg, Chilli Paste and remaining ingredients and pulse some more.

Remove from the processor and add the remaining ¼  of the toasted beans.

Form into patties and place on a baking sheet in the refrigerate for at least an hour.

Happy BBQing!

Macadamia Nut Pie – Gluten and Dairy Free

MacadamianutpieTwo months without a post! Turns out two holidays in two months makes for a happy, rested, tanned me but almost zero kitchen time. Happy to be back refreshed and eating my way again. Since I just returned from Hawaii I thought I share this healthier twist on a traditional Macadamia Nut Pie. I brought home a few bags of nuts so I think I’ll make this one again soon =) Enjoy!

Oven to 325°F
9 inch pie crust
Medium bowl:
1/2     cup Coconut Sugar
1/2     cup Coconut Syrup
3          large Organic Eggs
3          tablespoons Organic Unsalted Butter, melted
2          teaspoons Vanilla Extract
2 1/4 cups Roasted Unsalted Macadamia Nuts, chopped (reserve some to top with)

Whisk sugar, syrup, eggs, butter and vanilla in large bowl.

Fill pie crust with nuts then pour pie mixture over nuts.

Bake pie until center puffs slightly, about 55 minutes.

Serve with vegan whipped topping, or coconut ice cream and top with more chopped nuts.

Gluten-free Almond Hazelnut Biscotti

wpid-20140303_224719.jpgHere is another nut milk pulp recipe, I have always wanted to work out a gluten-free biscotti recipe and since I often have left over nut milk pulp on hand I am thrilled that I was able to make this recipe work using that.  Unfortunately I will have to get back to you on a gluten-free biscotti recipe without the left over pulp, I suspect it will work using Almond Flour too but again I’ll need to experiment.  These turned out great, can’t wait to share them, also looking forward to having one with a coffee tomorrow.  Yum!

Oven 350 degrees
Parchment paper lined baking sheet
Electric mixer
Large bowl:
2              cups Almond and Hazelnut Pulp (from making milk)
1/2         cup Sorghum Flour
1/2         cup Millet Flour
1/4         cup ground Flax
1              teaspoon Baking Powder
1/2         teaspoon Sea Salt
1/2         teaspoon Xanthan Gum
Medium bowl:
1/2         cup Coconut Sugar
1/2         cup Cane Sugar
1/2         cup Butter or Coconut Oil, room temp (I use Goat Butter)
2              Eggs
1              teaspoon Vanilla Extract
1              teaspoon Almond Extract
Zest       of one Lemon
1              cup Slivered Almonds and Chopped Hazelnuts, toasted*

*Toast the slivered almonds and chopped hazelnuts for about 10 minutes as the oven is warming

Combine all the dry ingredients in a large bowl, mix then add the nut pulp and mix again.

In a medium bowl, cream together sugars and butter/oil with an electric mixer.  Add eggs, mix, extracts and zest and mix more.

Add wet to dry and mix some more to form a heavy dough then, hand stir in the toasted nuts.

Divide dough into two pieces.  Using your parchment paper, form and roll each piece into logs almost as long as your cookie sheet. Transfer the logs and parchment paper onto the baking sheet and arrange the rolls side by side. Gently press the rolls down ever so slightly so they are approximately 1 inch thick tall.

wpid-20140303_170845.jpgBake for 30 to 35 minutes until just golden brown. Remove from oven and allow to cool on a cutting board. When the rolls are set and cool enough to handle, carefully, with a sharp knife, slice crosswise into 1/2 inch slices.

Arrange the slices back on the baking sheet and bake at 325 degrees for an additional 10-15 minutes on each side. Slices should be lightly browned and not too moist.

Makes approximately 24 biscotti.  If they soften, crisp or reheat them in a toaster/oven before serving.

2-20 051_thumb

 

Hazelnut Dark Chocolate Chunk Cookies – (GF, DF, Vegan)

download (1)Having a bit of a hazelnut fest here, made a batch of hazelnut milk yesterday and will be working on a gluten-free hazelnut biscotti recipe with the pulp later this week but for now you can have this chocolately, gooey, delicious little cookie recipe inspired by a Nuttella loving little guy I worked with this weekend. Who doesn’t love the combo of chocolate and hazelnuts and I LOVE chocolate, particularly really dark chocolate.   I always have 99% Unsweetened Calbert on hand and use it to make my own chocolates, in smoothies or whatever, but, for this recipe feel free to use any chocolate you love.  Choose a quality bar and simply chop it up, the darker to better for you but I think with all the other healthy ingredients in these cookies you can afford to have the chunks be a little not so healthy 😉

Oven 350 degrees
Baking sheet lined with parchment paper

Medium Bowl

1              tablespoon Ground Flax OR Ground Chia mixed with 3 tablespoons water
1/4         cup Coconut Oil
1/4         cup Hazelnut Butter
1/3         cup Coconut Sugar
1/3         cup Cane Sugar
2              teaspoons Vanilla Extract
Use a hand blender to mix well then add dry:
1.5          cups Gluten-free Oat Flour
3              tablespoons Cocoa Powder
1/2         teaspoon Baking Soda
1/2         teaspoon Baking Powder
1/2         teaspoon Sea Salt
1-2          teaspoons Hazelnut, Almond or other non-dairy Milk
1/2         cup Dark Chocolate, chopped
1/2         cup Hazelnuts, lightly roasted, skins rubbed off and chopped
1/4         cup Raw Cacoa Pieces *optional

First mix together ground flax or chia (this is your egg replacer) and water and set aside for 5 minutes.  Then, add the rest of the wet ingredients and with a hand mixer, mix until smooth.

Add dry ingredients.  Mix again.  Add milk just to moisten up a bit if necessary. The dough is sticky, much like a peanut butter cookie.

Add chopped chocolate, roasted, skin removed, chopped hazelnuts and raw cacoa pieces if using and then use a wooden spoon to incorporate.

Divide into 12 batter balls, shape and slightly flatten with a spoon.  Sprinkle with coarse sea salt then bake for 12-15 minutes.

Cool on a rack.wpid-20140302_082651.jpg

Gluten-Free Pizza Crust

wpid-storageemulated0PhotoEditor2014-02-21-20.48.12.png.pngCrispy golden crust and bottom with a soft and chewy center and its gluten-free, you’re going to love this recipe and, definitely not miss the gluten or wheat flour!  This recipe makes two 12 inch or one thick 16 inch crust, I have a pizza stone and haven’t tried to make this just on a pan, but I’m sure a heavy bottom one would work fine, just watch for over browning.   I don’t like to eat much dairy either so I often top my pizza with goat cheese or buffalo mozzarella but make it however you desire!

Oven 425 degrees
Oiled Pizza Stone
Large Bowl or Food Processor with paddle attached
1/2         cup White Rice Flour
1/2         cup Potato Starch
1/3         cup Millet Flour
1/3         cup Sorghum flour
1/4         cup Tapioca flour
1              teaspoon Xantham Gum
1              teaspoon fine Sea Salt
Small sauce pan
1/2         cup Whole Goat Milk
1/2         cup Water
One package or 2 1/4 teaspoons Active Dry Yeast
2             teaspoons Cane Sugar
Small bowl
2             large Egg Whites, lightly beaten
2             tablespoons Extra-Virgin Olive Oil

Combine dry ingredients well.

In small saucepan over medium heat, stir together milk water and heat until warm but not hot,  then, add in yeast and sugar and let sit for a few moments.

In a small bowl, lightly whisk egg whites and 2 tablespoons oil then combine everything in a food processor on medium for about one minute or until a dough ball forms. You can do this by hand too.

Now, transfer to a larger bowl, split dough in half and cover with a tea towel in a warm, draft free spot for 20 minutes to rise.

Bake for  7-9 minutes.  Note:  at this point you can freeze your crust to use another time!

Remove and top then return to the oven for 15-20 minutes or until toppings are cooked and crust is golden brown.  May reduce the oven temperature here if needed.

Deer Stew and Burgers

I am actually posting this one a year later…where does the time go….an amazingly cool girl friend of mine gifted me deer from her first ever hunt last Winter, pretty awesome and kinda special I think (I knitted her a toque). Actually, irronically, knitting is the reason I haven’t been food blogging as much ha but anyways….  Now I don’t eat a lot of meat but when I do its always free range or grass fed and a major bonus if hunted in its natural environment by a friend none-the-less! I understand hunting could be a sensitive topic for some but personally, I love wild sourced meat and if you’ve actually hunted and prepared it yourself, even better.   If you’re a meat eater I think it’s the most respectful way to get it and by any comparison with the factory-produced, chemical-drenched, hormone filled, fat-laden pseudo-meat that too many North 

deer stew

Americans grow obese and sick from eating today, wild meat — fish, fowl or red — is brilliantly natural, inimitably healthy and morally superior.  Ahem …..ok on that note here is my deer burgars and my take on a classic simple deer stew recipe.   And much love to Heather for sharing her deer.

Deer Stew

1              teaspoon fresh ground pepper
1              teaspoon dried Oregano
1              teaspoon dried Thyme
1              teaspoon Garlic Powder
1/4         cup Flour (I use a mix of brown and sweet rice floor)
2-3          tablespoons high heat oil like Grape Seed
3               large cloves Garlic, crushed
3              large Sweet Onions, coarsely chopped
1              lb Carrots, sliced
1              Bay Leaf
1/2         cup Red Wine
1              tablespoon Worcestershire sauce (I use gluten-free)
3              cups Low Sodium Broth  (I use sea salted vegetable)
2              lbs  Potatoes, cubed or sliced (I use mixed little gems and just cut them in half)
2              tablespoons Starch: Arrowroot, Potato  or Cornstarch

Sea salt to taste

Season meat with pepper, oregano, thyme and garlic powder then dust with flour.

Heat oil in large heavy bottomed stewing pot. Sauté meat until browned.

Add garlic, onions, carrots, bay leaf, wine, worcestershire and broth. Simmer, covered, for about 1 1/2 hours or until meat is tender.

Add potatoes and cook another 30 minutes, or until potatoes are tender.

Mix starch with an equal amount of water. Stir into stew until mixture has thickened.

Adjust Salt and Pepper.

Enjoy!

Venison Burgers 

I was surprised at the lack of recipes online for Venison Burgers, what I did notice though is most had some sort of fat added to them as Deer meat, similar to Bison which I work with more often, is very lean.  With Bison Burgers I add oil, here I used bacon and was quite happy with the results, now of course if pork isn’t your thing, and honestly it rarely is mine, you can omit the bacon and simply add a healthy high oil of your choice.  A high heat oil would be best but I think olive oil would be okay if you are planning to make a more rare burger. Also if you omit the bacon you should ass some sea salt.

1-2          pounds Deer Meat
1              teaspoon fresh Parsley, chopped
1              teaspoon fresh Thyme, chopped
1/4         teaspoon Smoked Paprika
6              slices of Bacon
2              Shallots, diced
2              cloves of Garlic
1              tablespoon Worcestershire Sauce
1              tablespoon Dijon Mustard
1              Egg
1/4         cup Panko Bread Crumbs or Gluten-Free Bread Crumbs *optional

In a bowl, combine ground Deer with fresh ground pepper and chopped spices and set aside.

Pan fry bacon, once cooked to crisp, remove from the pan and set aside.  Now cook onions garlic in the bacon fat till just soft.  Remove from heat to cool.

Combine deer, worcestershire, mustard, and onions, garlic with the bacon fat and mix well with your hands.  Now add the egg and the bread crumbs if you are using them.  Cover bowl and refrigerate for about an hour.  Once chilled, form 4-6 patties and then grill!  Can be frozen for later use.   Cook from frozen.

Gluten-free Pumpkin Goat Cheese Cake

SONY DSCThis recipe is amazing.  I had never made a cheese cake before let alone attempted a goat cheese and gluten-free one and to be honest I was pretty nervous as botching it would mean wasting A LOT of pricey ingredients, not to mention I made it for my first try the night before a dinner party but since I am here posting it obviously it was a success!   I have had no issue in the past making traditional dairy recipes with coconut milk so I was confidently hopeful it would work here too and it did.  I made this one another time with goat yogurt and milk and it turned out great too! If using coconut milk I suggest full fat thick coconut milk and even draining off the separated liquid, you can find thickened coconut cream at some health food store which would work beautifully but it’s not necessary.  The only other detail worth mentioning is whether you decide to use a “water bath” or not.  I’ve now made this recipe both ways, the water bath method worked and the cake was very moist but the bake time was unbelievably lengthy, I honestly lost track but it was well over an hour and a half in my oven.  The cake turned out without a water bath too but it did crack.  Maybe do some further research yourself and decide which way you want to go. For the crust I bought one box of gluten-free Graham Crackers and one box of Mary’s Gluten-Free Ginger Snaps from Whole foods and combined at about a 2/3rds Graham to 1/3 Ginger Snap but honestly you can’t go wrong anyway here, use both or one or the other, doesn’t really matter.  My guests consisted of a man I planned to impress, a very dear friend and fellow health foodie, her partner, a cheese loving, health foodie skeptic and their young daughter who said “seriously I don’t even usually  like cheese cake but this one, with the pumpkin I love!”.  All thoroughly enjoyed this cake and they even took the left overs home with them.  I served it with a dollop of a vegan whipped topping mixed with cinnamon.  Seriously Delicious.

A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes
Large Sheet Tin Foil  (if doing a water bath *see below)
Second Large Baking Pan

Graham Cracker Pie Crust:
1.5          cups gluten-free Graham Cracker/Ginger Snap Crumbs, finely ground
1              tablespoon Coconut Sugar
5              tablespoons melted unsalted Butter or Coconut Oil, melted
Cake:
1.5          lbs or 24 ounces of un-ripened soft Goat Cheese, room temp
3/4         cup Coconut Sugar
1/4         Raw Cane Sugar
1              cup/can Pumpkin Puree (make your own or store-bought), room temp
1              cup full fat Coconut Milk, cold  (or 3/4 cup Greek Goat Yogurt and 1/4 cup Goat’s Milk, also cold)
5              large Eggs, room temp
1              teaspoon Vanilla Extract
1              teaspoon ground Cinnamon
1/4         teaspoon ground Nutmeg
1/2         teaspoon ground Ginger
1/4         teaspoon ground Clove
1/8         teaspoon ground All Spice
1/8         teaspoon ground Cardamom
1/2         teaspoon Sea Salt

For the Crust

Oven 325 degrees. Wrap a 9-inch springform pan twice with aluminum foil (preferably heavy-duty). Take care to pull the foil all the way up the sides so that water cannot seep in from the water bath. Grease the bottom and sides of the pan with coconut oil. Pulse the crackers (or crumbs) and sugar in a food processor fitted with the metal blade until finely ground. Add the melted butter and pulse a few times to combine. Dump the moistened crumbs into the prepared pan and, using a measuring cup or glass, press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.

For the Filling

Bring about 2 litres of water to a simmer in a kettle (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, spices and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute.

With the motor running, add the cold coconut cream then the goat cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated.

Add the eggs and process for about 5 seconds or just until incorporated (do not over mix!).

Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, about 1-1 1/2 hours. If it jiggles, it’s not done.

Carefully remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3-4 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

CHEESECAKE TIPS

1) A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.

2) Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.

3) For even marbling and the best distribution of added ingredients, such as chocolate chips or nuts, do not over-soften or over-beat the cream cheese.

4) Avoid over-baking: Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.

5) Upon removal from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.

6) Cool the cheesecake on a wire rack away from drafts.

7) After a cheesecake has cooled completely, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.

8) Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.

PREVENTING SURFACE CRACKS

The most common complaint is cracking that develops through the middle of the cheesecake during or after baking.

Bake the cheesecake in a water bath (instructions below) to keep the oven moisture high and the heat gentle.

Don’t overbake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.

Cheesecake will shrink as it cools. Generously greasing the sides of the baking pan before pouring in batter will allow the cake to pull away from the pan as it cools and shrinks instead of pulling apart from the middle.

Cheesecakes have a tendency to crack, but they don’t have to. This favorite American dessert can have a cracked surface for a number of reasons. One cause is air trapped inside the batter – a result of over-mixing. Once in the oven, the air bubble expands and wants to escape from the cake. As it finds its way out of the top of the cake, it creates a crack or crevice in the cake’s surface. Another cause of a cracked surface is a drastic temperature change.

How to avoid cracks then? Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.

Also, be sure to cook your cheesecake gently. Use a water bath – wrap the bottom of your springform pan in aluminum foil and place it in a larger pan with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly.

Finally, cook your cheesecake slowly – at 325º F. After about 45 minutes, turn your oven off and leave the cheesecake inside the turned off oven for another hour. Cool at room temperature with a plate or cookie sheet inverted over the cheesecake to slow the cooling. Only then can you refrigerate the cake, which you will need to do for another 6 hours at least.

If after all this, you still have a crack, make a topping or a sauce for your cheesecake, and tell all your guests that you intentionally made a special crack in the top of the cake to hold more sauce!

ready-to-bake-in-water-bath” Water Bath ” For Baking Cheesecakes

A “water bath” is a method that will help keep your cheesecake from cracking while baking.

Instructions For Water Bath

First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.

Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.

*Note: The larger pan should be at least 2-3 inches in depth.

Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from “water bath” in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled.

Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator.

When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.