Raw Feijoa Cheesecake

Apr 30, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Feijoa Cheesecake

Raw Feijoa Cheesecake
Today is the last day of my visit home to New Zealand. I was lucky enough to be here during feijoa season and as they aren’t really grown in Australia I have been using them in just about everything from smoothies to desserts while I’ve been here. The fresh clean taste of feijoas combined with creamy cashews is a match made in heaven so make sure to try this recipe out while they’re still in season.

Ingredients (approximate measurements):

Base
1 cup raw almonds
2 cups dried dates

Filling
3 cups raw cashews
juice of 1/2 lemon
1/4 tsp himalayan or sea salt
1 cup cold pressed coconut oil
3 – 4 tbsp of raw organic honey or agave nectar to taste
2 cups of chopped feijoas for the filling + 2 cups for the topping

Instructions

Base
Blend the almonds in a food processor until they are like fine breadcrumbs (save a couple of tablespoons aside to dust the cake tin)
Chop the dates and add to the almond meal. Blend until fully combined like a cookie dough.
Brush the base and sides of a springform cake tin with coconut oil and dust with ground almonds. You could also cut a circle of baking paper to line the tin.
Press the date/almond dough into the base of the tin.

Filling

Soak the cashews in water for 2-3hrs

Place the sealed jar of coconut oil in a bowl of hot water to melt for about 10 minutes
Drain and rinse the cashews
Add all filling ingredients to a high speed blender and blend until smooth
Pour the mixture into the tin on top of the base

Place in the refrigerator to set for a couple of hours
Serve with fresh chopped feijoas on top

Feijoa & Manuka Honey Icecream

May 18, 2009   //   by myrakelly   //   Recipes  //  4 Comments

Feijoa & Manuka Honey Icecream

Feijoa & Manuka Honey Icecream

This recipe combines two iconic New Zealand ingredients. Feijoas and Manuka Honey. Feijoas, also known as the pineapple guava, are in abundance at this time of year and are one of my all time favourite fruits. This icecream has a delicate clean flavour, a slight sweetness and it’s not too rich or heavy. Very cleansing on the palette. You could play around with the quantities to make it sweeter or substitue the honey for agave if you prefer.

2 Cups  Soaked Raw Cashews

6-8 Feijoas

1/4 Cup Raw Manuka Honey

1 Tbsp Soy Lecithin Granules (optional, for extra creaminess)

About 12 Large Ice Cubes

1 Cup Pure Water

Make sure your icecream maker bowl is sufficiently frozen. It will most likely need to have been in the freezer 18-22 hours.

Blend all ingredients in a high speed blender until smooth and creamy.

Pour the mixture into your icecream maker immediately and process according your your machines instructions.

Note: If you don’t have an icecream maker you can pour the mixture into a bowl and place it in the freezer. Then whisk with a fork every 30 minutes. Or you can freeze the mixture in icecube trays and once frozen, blend in a food processor.

What is a Feijoa?

Although originally from South America, some might say the feijoa is now even more kiwi than the kiwifruit. They come around once a year in the autumnal months and people tend to go a little crazy for them when they are about. Besides being overly delicious, feijoas are a good source of vitamin C, folate and fibre. and they are so low maintenance that at least one house on every block is likely to have a tree.

Blueberry & Banana Icecream

Aug 6, 2008   //   by myrakelly   //   Recipes  //  No Comments

This is a delicious alternative to the heavy nut based raw icecreams and it’s super quick and easy to make if you keep some bananas on hand in the freezer. The riper the bananas the sweeter it will be.

Ingredients

1/2 cup frozen organic blueberries

1 frozen organic banana

1/2 organic avocado

1 tbsp organic raw agave nectar

a splash of filtered or spring water

Method

Put everything apart from the water into a blender or food processor and blend until smooth. If it’s not moving just add a little water to get it going.

Either eat it right away for soft serve or if you are patient enough freeze for about hour then whisk with a fork before serving. Yum!

TIP: Peeling and chopping your bananas before freezing makes life much easier. Peeling frozen bananas is a surefire way to get a bad case of finger frostbite.