You know those weekends you wish you could repeat all over again because they were so great!? Well I’ve just had one of those at The Allergy and Free From Show. It was brilliant!
Did any of you manage to make it there? What did you think of the show?
My weekend at the show included doing two cooking demos in the Doves Farm Kitchen! Huge thanks go out to the fantastic team behind the show, and also to Doves Farm because without those guys none of this would have been possible.
Anyway, if you made it to watch my demo, thank you for coming along! I hope you enjoyed it and took away some helpful information.
As promised at the demos, here’s the recipe I made.
50g Doves Farm rice flour
20g desiccated coconut
25g pumpkin seeds
25ml date syrup
10ml rapeseed oil
120g cashew nuts
50g cacao powder
55ml agave nectar
150ml coconut milk
55g coconut oil
1 1/2 tsp orange extract
Preheat the oven to 160 degrees
Place the pumpkin seeds in a Nutribullet and mill them. If you don’t have a Nutribullet you can use a food processor.
Add the rice flour and desiccated coconut in to the Nutribullet and mill together.
Put the milled mixture into a medium bowl and add the date syrup and rapeseed oil, and combine with a wooden spoon – it will make quite a dry mixture but if squeezed does stick together.
Scoop the mixture into an 18cm loose bottomed cake tin and press it down ensuring it is spread evenly across the base of the cake tin.
Bake in the middle of the oven for 10 minutes, then leave to cool before making the cheesecake filling.
Place the cashew nuts in the Nutribullet and mill. If you don’t have a Nutribullet you can wrap the cashew nuts in a tea towel and bash with a rolling pin.
Pour the milled cashew nuts into a large mixing bowl and add the cacao powder, agave nectar, coconut milk, coconut oil and orange extract, and either mix using an electric whisk or put in a food processor.
Once mixed pour over the base in the cake tin and gently tap the cake tin to settle it flat on the top
Then place in the freezer for 30 minutes before moving it to the fridge where it can be kept until eaten
Macros (per serving when split between eight servings):
Kcals – 270
Carbs – 20.3g
Fat – 18.9g
Protein – 6.1g
Fibre – 3.2g
Calcium – 2.8g