matcha baklava cheesecake
Social calendars are filling fast and we couldn't be happier to be sharing great food with friends and family again.
But we've all spent enough time in the kitchen over the last few months, so the last thing we want to be doing is spending hours preparing complicated dishes that detract us from a great day at the beach or take us away from the conversation happening in the next room!
So Christmas this year is all about simplicity. Keeping time in the kitchen short, and staying true to our health with great functional foods.
Our first recipe for the festive season is a cracker - matcha baklava 'cheesecake'.
You'll love the subtle matcha hint, soft texture and chewy biscuit base with a drizzle of honey! We've used Anzac biscuits we already had made but you can easily make a batch of our recipe here (minus the turmeric blend) and use any leftovers to make biscuits too!
8 x Anzac biscuits (find our recipe here but don't add the golden blend)
1 heaped tblsp coconut oil
1 tblsp honey
Matcha cheesecake filling
1 x sachet match Belly Blends
1 x 400ml can premium organic coconut cream
1 tblsp honey
1. Blitz biscuits and pistachios in a food processor into a breadcrumb consistency. You might like to leave a few chunkier pieces of pistachios.
2. Add honey and coconut oil an blitz again to combine.
3. Using silicone moulds of your choice or spring form cake tins, press the biscuit mix into the base until compacted. Set aside on a baking tray while you make the filling.
4. Prepare the matcha blend as per packet directions. Pour mix into a glass pouring jug, particularly if using smaller moulds.
5. Pour the prepared matcha blend on top of the biscuit base and set in the fridge for at least an hour.
6. Garnish with a drizzle of honey and crushed pistachios!
This dessert can be made a day ahead if kept covered in the fridge, and if there's any leftovers, store in an air tight container for up to 3 days.
#glutenfree #dairyfree #refindsugarfree