Mix the following together for the base:
4 cups pecans (you can also use walnuts, macadamia nuts, or almond meal)
5 tablespoons maple syrup
⅛ teaspoon vanilla extract
1 tablespoon Nutiva Buttery coconut oil
Smidgen or sea salt
Dash of water
Mix the following together for the cheesecake filling:
½ cup lemon juice
3 cups cashews, soaked in filtered water for 3 hours to soften
¾ cup maple syrup
¾ cup Nutiva refined coconut oil
1 tablespoon pure vanilla extract
⅛ tablespoon sea salt
For the base, add the pecans in a food processor until you have a fine meal. Combine the nut meal and other ingredients in a bowl. The mixture should be dry, but moist enough to hold together.
Transfer the base mixture to a deep pie dish (large enough to hold 2 ½ quarts) and press it evenly to cover the bottom and sides of the dish. Set aside.
For the cheesecake filling, place all the ingredients in a powerful blender and blend until the mixture is very smooth and light in texture. Pour the filling into the prepared crust.
Freeze for 4 hours. Once the cheesecake is set, cut into slices and serve.
2 tablespoons flax meal
2 tablespoons filtered water
½ cup Milkadamia macadamia nut milk
1 teaspoon apple cider vinegar
1 ½ teaspoons baking soda
2 organic apples or ½ cup applesauce
1 tablespoon Nutiva MCT oil
¼ cup Nutiva refined coconut oil
⅓ cup maple syrup
¼ cup Nutiva coconut sugar
½ teaspoon sea salt
1 cup organic blueberries
2 tablespoons Nutiva chia seeds
Gluten-free flour mix:
1 tablespoon potato starch
2 tablespoons tapioca starch
¼ cup TigerNut flour
1 tablespoon brown rice flour
¾ cup Nutiva coconut flour
¼ cup almond flour
Preheat the oven to 375°F and line a 12-cup muffin tray with paper baking cups.
Mix the flax and water together in a small cup until well combined. Let the mixture sit for 10 minutes until it becomes gummy like eggs. This is the egg replacement. Set aside.
In a separate bowl, mix the macadamia nut milk, apple cider vinegar, and baking soda until well combined. Set aside.
Peel and core the apples. Mix in a blender or food processor with the MCT oil until you have an applesauce.
In another, larger bowl, mix the coconut oil, maple syrup, coconut sugar, and applesauce. Add the egg replacement (see step 1) to this bowl and whisk.
Add the macadamia nut milk mixture and stir well.
Add the sea salt and gluten-free flour mix.
Add the blueberries and chia seeds.
Pour the batter evenly among 12 baking cups and bake for 24 minutes or until golden brown and you poke it with a toothpick and it comes out dry.
Let the muffins cool for 15 minutes.
Cancer Free with Food
by author Liana Werner Gray
Top 15 Cancer-Killing Foods:
Dark leafy greens