2 cups walnuts (or pecans)
1/2 cup dates (or golden raisins)
1/4 cup shredded coconut (optional)
Process until crumbly.
Press into a springform pan.
3 cups cashews
3/4 cup lemon juice (fresh squeezed is best!)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon salt
Process until creamy. Pour into crust. Freeze. Serve right out of freezer -
or thawed slightly (no more than 10 minutes and only if your freezer is real
Cassia is five now. We keep meaning to take an updated "cake" picture, but somehow when the cake hits the table we forget all about the camera!
This recipe works best with a vitamix. You can use a food processor but soak the cashews in water overnight first. Drain off the water and then make the recipe. The filling should be silky smooth.
You can process the filling right after the crust, without washing in between. Given that all you do is pour it in and freeze, this is a really quick recipe!
Make this recipe exactly as given the first time. Don't even change the cayenne. If you are making it for people who are very sensitive to spices, then cut the cayenne in half! Otherwise leave it the same. There is something about the combination of the spices - the cayenne and sage, with honey and garlic, it is amazing!
2 cups spelt flour
1 tsp. baking soda
1/2 tsp. salt
7 TBSP cocoa powder
1 cup milk
1 tsp. vanilla
4 eggs, separated
1 cup honey
1 cup butter
Pre-heat oven to 350.
Grease and flour two round cake pans.
Mix dry ingredients and whisk together.
For wet ingredients, mix milk and egg yolks.
Separately, cream butter and honey.
Beat egg whites until stiff.
Add milk and egg mixture to dry ingredients, and then add butter and honey mixture.
Once mixed thoroughly, fold in egg whites.
Pour into 2 round cake pans and bake for approx. 30 minutes, or until toothpick comes out clean. Do not overbake - the cake will be dry. Hosanna is good at getting the cake out of the oven as soon as it's done - and not a minute more - cake is incredibly moist! If it's dry - you overbaked!
Let cool then frost with:
2-3 packages of cream cheese
1-2 cups of honey (to taste)
5 TBSP cocoa powder, or until desired color.
Beat these ingredients until creamy.
We make a double batch, but pour it into three cake pans, and use 4 packages cream cheese for the frosting. Makes a very large cake!
Our Favorite Recipes
1-2 Butternut Squash (about 2 quarts)
¼ cup olive oil or coconut oil
1 Tablespoon honey
2 teaspoons salt
¼ teaspoon cayenne
1 teaspoon sage
2 cloves garlic, peeled and pressed
Peel butternuts with a vegetable peeler. Slice in half lengthwise and scoop out seeds. Slice in slices about ¼ inch thin. Place in large bowl. Stir together remaining ingredients. Pour over butternut. Toss to coat. Spread out evenly on baking pans. Bake at 425 until crispy. Serve immediately.
This is our "company" cheesecake. It always gets rave reviews! People can't believe it doesn't have sugar OR cream cheese in it!
Roasted Butternut Squash