Saturday, 8 March 2014

Raw Cheesecake with Linwoods Superfood

Linwoods Milled Flaxseed with Bio-cultures and Vitamin D


I was sent a sample by the lovely people at Linwoods to review on my blog; I was a little unsure how I was going to do this so decided a healthy dessert would be ideal. 

Ingredients

100% Organic Flaxseeds
Vitamin D3
Culture: Bacillus coagulans GBI-30 6086

This product can be a benefit to your body in the following ways

Strong Bones
Vitamin D helps the body absorb calcium and contributes to the maintenance of normal bones and teeth.

Immunity
Ganeden Bacillus coagulans cultures can withstand stomach acids thus increasing its availability in the small intestine

Vitamin D

Sunshine for your body! Just one serving (30g) of this blend provides 100% RDA of the sunshine vitamin, Vitamin D

Nutritional Information

Per 100g
Per 30g
Omega 3
20g
6g
Protein
17.9g
5.4g
Iron
5.14mg
1.5mg
Zinc
3.4mg
1.02mg
Calcium
230mg
69mg
Vitamin D
17mg
5mg
Fibre
28.4g
8.5g




For a while I have been toying with making some raw desserts since I did a Raw 24 detox back in August of last year and have never got round to doing it again. I decided on a cheesecake after seeing some yummy pics on instagram, so trialed though the Internet looking for a recipe and came across Laura-Jane's website The Rawtarian Here is one of her recipes which I adapted to incorporate Linwoods Superfood.



RECIPE


Crust Ingredients
1 ½ cups macadamia nuts
½ cup dates
¼ cup of *Linwoods Milled Flaxseed with Bio-culturesand Vitamin D
¼ cup desiccated coconut
1 pinch of sea salt

White Cheesecake filling Ingredients
3 cups cashew nuts
¾ cup lemon juice
¾ agave or honey
¾ cup coconut oil
1 tablespoon vanilla extract

Topping ingredients
2 cups of any fruit of your choice (i used, mango, pineapple, papaya & melon)
½ cup dates
2 tbsp *Chia Seeds

* Ingredients I added
Throw macadamia nuts, salt and dates & Milled flaxseed into your food processor (do NOT add the Coconut!!)

Take your cheesecake pan and sprinkle the coconut on the bottom as the first layer. This will make it easier to remove the cheesecake and coconut stops the crust from sticking to the bottom of the pan. Press the macadamia and date mixture down into the pan to form the crust.
 



Throw all cream cheese filling ingredients into your blender and blend. Pour mixture on top crust.
 


Place in freezer for an hour (so that it will firm up)
Meanwhile, throw fruit, chia seeds and dates into your blender. Blend until smooth. Pour this mixture on top of the cheesecake.




For the fruit puree I roughly blended my fruit added to the cheesecake then placed it back in to the freezer. Freezer for about 5 hours or so.

Defrost for about half-hour before eating (or slice from the freezer when you fancy a slice) Will keep in freezer for up to 1 week.

It tasted really good and would really recommend you give the recipe a go. Especially if you are trying to live a healthy lifestyle.

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