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Dairy - Free Cashew Cheesecake

I want to write in all capital letters, cause I feel like shouting this from the roof tops.  This is AMAZING!  This really can replace cheesecake for all you lovers of the cheese out there.  This recipe even won over non cheesecake lovers! WHAT!  Yes!


1 prebaked pie crust
3 cups raw cashews
1/2 cup honey
1/2 cup coconut oil
1/2 cup lemon juice
2 teaspoons vanilla extract


Almond Pie Crust

3 Cups of almond flour
1 teaspoon salt
¼ cup grapeseed oil
2 tablespoons of honey
1 teaspoon vanilla extract
Mix all ingredients together, this crust recipe should be crumbly yet hold together when squeezed.  Add the crust mixture to the pie plate and pat it down on the sides nice and smooth.  Bake the crust in a 350* oven for about 14 minutes. Now start the Filling!

This filling will take some time to get it nice and smooth.  I use the Vitamix dry container to mix everything to a creamy constancy.  You can use a food processor.  Divide up your filling ingredients into two batches or more so you don't overwhelm the blender/processor.  Blend all the ingredients together, make sure you add a little wet and a little dry ingredients in each batch so it blends well. 

Pop this beauty into the refrigerator for at least an hour or two before cutting.  I have  made this a few days in advance and it turned out great on the day I served it.  This Cashew Cheesecake comes out to a grand total of 349g of carbohydrates!


Gluten, Dairy, and Low Carb Thanksgiving

Yes, the holiday of food, Thanksgiving.  Don't worry about a thing.  I have the perfect menu planned for all you who are avoiding gluten, dairy, soy, and are trying to stay low carb.  It can be done!  It can be delicious!  You don't even have to tell your visiting family that you are serving an allergen friendly meal.  They won't miss out on flavor, just the gluten and dairy!

To start things off the day before, you can make up all your desserts.  Here are some great ideas from my past posts.

Magic Cookie Bars  

Dairy Free Pumpkin Pie

Lemon Dream Pie

The side-dishes I have listed below are to take the place of the typical bready things you would find on a Thanksgiving table.  These can be made the morning of or the day before.

Almond Bread

Dinner Rolls

Now go make some turkey and yams!  I just took care of the problem food for this holiday.  May the Lord bless you and keep you this wonderful holiday season.  And now for some great Thanksgiving clip-art to get you in the mood. 


This bread is the STUFF!  I have made it so many times now.  We don't buy our allergen friendly bread anymore, WE MAKE IT.  This great recipe started from this blog
You can make the regular loaf bread, dinner rolls, and hamburger buns with this recipe.  IT IS SO AMAZING!  

Basic Bread Recipe

3 large eggs lightly beaten
1 tsp apple cider vinegar
1/4 cup coconut oil (melted)
1 1/3 cup unsweetened rice milk (warmed to about body temperature)
1T +1 t honey
3 T brown sugar
1 cup sorghum flour
1/2  cup brown rice flour
1/2 cup almond flour (or flax for nut free bread)
1/2 cup tapioca flour
1/2 cup corn starch
3 t xanthan gum
1 1/2 t salt
2 tablespoons dry active yeast


Combine first 6 ingredients in your mixer. Sift next 7 ingredients and then add it on top of liquid ingredients. Mix until combine then put the whole mixing bowl into a warm place for 5 minutes.  Mix your dough again then spoon into your greased loaf pan, greased muffin tin, or greased english muffin rings. Put your pans into a warm (NOT HOT) oven to rise.  I let mine rise for about 30 minutes or more.  Bring your oven up to 350* with the pans still inside and bake for 20 minutes for the bread or until golden brown on top.
Total carbohydrate count = 377g slice the bread into 14 pieces = 26g each

 You can make the dinner rolls in a regular size muffin tin or a large size, depending on what size dinner roll you are looking for.  I can get 12 large rolls or 18 small rolls. Grease the muffin tin thoroughly then fill the tins one half full of dough.  This stuff will rise! Bake at 350* for about 12 minutes or until golden brown on top.
Carb count 377g divide by 18 = 20g each

I am using the English Muffin Rings because they make the perfect size bun.  You only have to fill the rings one half full of dough, smooth the dough down so you have a nice flat bun.  They will double in size when rising and baking. Bake these on parchment paper at 350* for about 12 minutes, or until golden brown.  As you can see there are only four muffin rings so I made some rolls with the rest of the dough and got about 8 rolls. 

  Ahhhh, the perfect hamburger bun!  

And with your left over bread (if there is any the next day) you can make french toast!


BEETS make things PINK

This was a fun little trick for nutrition and color.  I have been growing some beets in the garden.  I don't like the taste of beets, I like their nutrition though.  I made some beet brownies and had some beet puree left over........what to do, what to do?  This morning I was making some pancakes and thought a little pink color and vitamins wouldn't do any harm.  They were so beautiful, and we couldn't taste any beet at all.

Then I took it a step further, encouraged by the success of the pancakes.  Pink Hot Chocolate!!!!  This has no chocolate in it.  It has vanilla and chocolate flavored liquid setvia drops.  It is SUPER low carb cause I used almond milk.

For 3 cups of milk I added 10 drops of vanilla stevia, 10 drops chocolate stevia, and 1 tablespoon beet puree.  My girls LOVED it.  What a nice treat for a cold rainy day!

Guess what, you can also make PINK LEMONADE!
Simply add 1 teaspoon beet puree to 1/3 cup lemon juice. Add 2 cups ice and about 4-5 cups water.  1 or 2 droppers full of lemon flavored liquid setvia!!!! WOW, it doesn't taste like beets at all!  Kid approved!

I saw some pink chocolate chip cookies on PINTREST.  I am going to try adding some beet puree to my chocolate chip cookie recipe for some color too!  Pink applesauce, pink banana bread, dinner rolls, white cake.....color anything that has a light hue. The possibilities are endless. This is a great activity if you are doing the Pinkalicious books by Victoria Kann.


GF/DF Peanut Butter Cookies

This cookies has a large amount of refined sugar in it, but it is low in carbohydrates.  It tastes good and sooooo easy to make.  Give it a try! Here is where I got one of  the recipes there are LOTS OF GREAT RECIPES HERE, check it out.  Here is another link to the second cookie recipe absolutely-the-best-gluten-free-peanut-butter-cookies- .



1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp baking soda
1/2 tsp vanilla extract


 Preheat oven to 350*.  Mix all ingredients together well.  Roll dough into 1in balls.  Place balls on a parchment paper covered baking sheet. Lightly press down to slightly flatten the cookie dough ball.  Bake for 8 - 10 min or until golden brown. My kids liked these cookies just fine, but liked the second cookie the most when given a choice.

Carbohydrate count = 175g total divide by 20 cookies = about 8g each!



1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup natural style peanut butter (salted)
1 tsp baking soda
1 cup garbanzo favabean flour
1/4 cup potato starch
1/4 cup tapioca flour


 Preheat oven to 375*.  Mix the Earth Balance and sugars, cream together well.  Beat in egg and peanut butter.  In a separate bowl, mix in flours and baking soda, then add to the wet ingredients.  Roll dough into 1in balls.  Place balls on a parchment paper covered baking sheet. Lightly press down to slightly flatten the cookie dough ball.  You can do the traditional fork marks like I did, but not necessary.  Bake for 8 min or until golden brown. My kids preferred these cookies over the first ones. 

Carbohydrate count = 305g total divide by 24 cookies = about 12g each!