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Soy free, gluten free, dairy free, cruelty free….GUILT FREE (sort of)…seasonal FUN pumpkin cheesecake. Unfortunately, this recipe is about 8 years old and I couldn’t find an image of it…haven’t made it in quite some time SO please enjoy the image from Fat Free Vegan…this is about as close as a picture I could find.

You’ll need a 9-inch spring form pan for this recipe.

Crust:
1 cup superfine sorghum flour
½ cup arrowroot powder
½ cup pecans, finely ground
1 to 2 teaspoons Sasha’s homemade pumpkin spice (link below)
¼ teaspoon sea salt
4 tablespoons coconut oil (room temp)
5 tablespoons water
1 tablespoon maple syrup

Filling:
½ cup quinoa
2 cups water
1 cup canned pumpkin
½ cup raw sprouted/soaked cashews
½ cup maple syrup
1 tablespoon  lemon juice
1.5 teaspoons Sasha’s homemade PUMPKIN SPICE

Cook quinoa & rinse in a fine mesh strainer under running water for a minute. Then place quinoa and  2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from heat.

CRUST: Preheat oven to 350 degrees. Line  spring form pan with parchment paper.

In  mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, pumpkin spice, and sea salt. Add coconut oil and cut in with your fingers or a pastry cutter. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.

Bake for about 15 minutes. Let cool completely.

To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. Then add the cooked quinoa and blend again until ultra smooth. Pour filling into cooled crust.

Let cheesecake set at room temp for 1 hour,  cover and transfer to the fridge at least 3 hours or overnight.

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