This delicious frozen dessert features skin-friendly ingredients from The Eczema Detox. You will need a non-stick cheesecake tin, preferably one with a removable base for easy removal of the frozen cheesecake when it's ready (see image, below for the cake tin we used). Our tin was 8 inches (20 cms) round.
Ingredients for the base
- 3/4 cup of raw cashews (not salted)
- 3/4 cup rolled oats (plain oatmeal)
- Pinch of quality sea salt
- 1 tablespoon tapioca flour (or spelt flour or rice flour)
- 2 scoops of calcium and magnesium powder (Skin Friend PM, optional)
- 1.5 tablespoons of real maple syrup
- 2 tablespoons of rice bran oil
- 2 cups soaked cashews (soak for at least 4 hours in warm water)
- 4 tablespoon fresh beetroot, peeled and grated
- 3/4 cup ripe banana, peeled and sliced
- 1 cup papaya, sliced (skin and seeds removed)
- 1/2 to 1 teaspoon citric acid (optional, depending on how tart you like it)
- 1.5 teaspoons real vanilla essence
- 1 cup maple syrup
- 1 heaped tablespoon tapioca flour
Preheat the oven to 160°C (320°F).
Using a food processor (or high powered blender such as a Nutribullet), blend the raw cashews and oats until they resemble a rough meal, and place it into a large bowl or you can do all of this in a food processor, if using one... Then add the pinch of sea salt, flour and calcium/magnesium powder (if using) and mix well with a spoon or food processor.
Then add the maple syrup and rice bran oil and mix, until the mixture resembles a cookie dough like texture. It should stick together well and not be too crumbly. Add more flour if it is not holding together, or if it gets too dry just add more syrup or oil.
Photo: the mixture below held together nicely.
Grease the cheesecake tin (sides and base) with oil to prevent the cheesecake from sticking to the side and base. Then take the mixture out of the food processor (or bowl) and press mixture into the base of the cheesecake tin.
As this recipe is frozen, do not overcook the base, it only needs 10-15 minutes in the oven. We used a cake tin with a removable base (greased with rice bran oil) which allowed this to come out perfectly, but you could also make this into individual mini cheesecakes using a muffin tin. Once the base is cooked, remove it from oven and set it aside to cool.
Meanwhile, mix all of the 'cheesecake' ingredients in a Nutribullet or high-speed blender until smooth. Taste and adjust, add more citric acid if you prefer it more tart. Pour into the cake pan over the base and spread evenly. Place it into the freezer to firm, for about 4 hours give or take. We found you could pop the cake back in freezer so this does not have to be eaten all at once. It lasts perfectly for about a week.
Image: cheesecake moon by Karen Fischer, recipe by Katie Layland from Eczema Life in Sydney.