Rustic Fall Apple Cinnamon Cake

This recipe can be used with any fruit. I have done it with lemon zest and plums, organs zest and cherries. Be creative!

INGREDIENTS

• 1 cup unbleached all-purpose flour (or use gluten-free oat flour to make gluten-free)

• 1/2 cup almond meal or almond flour

• 2 teaspoons baking powder

• 1/4 teaspoon fine sea salt

• 1 tbsp cinnamon

• 3/4 cup sugar of choice (coconut or regular)

• 1/ cup sunflower oil or any mild oil

• 1 large egg

• 1/2 cup plant-based milk

• 1 apple sliced thinly

• 1/4 cup walnuts or almonds

DIRECTIONS

Mix the dry ingredients (first 6 ingredients) in a large bowl. In a separate bowl, add the wet ingredients and mix. Add the wet into the dry and mix gently. Do not over-mix. Add the walnuts into the mix. Pour into a greased round pan or a loaf pan. Top with apples and nuts. Bake for 30-35 min or until toothpick comes out dry at 350 degrees.

No-bake strawberry ricotta cheesecake sweetened with seasonally fresh berries and honey with a graham crust

Ingredients

Filling 

• 1 tub ricotta (500g)

• 1/2 cup cream cheese- I used fresh whipped from our local cheese shop

• 1 tbsp real vanilla extract 

• 1/4 cup honey 

• 1 cup fresh strawberries- pureed

Crust

• 2 cups graham crumbs

• 5-6 tbsp grass-fed butter, melted 

Directions

Melt butter and mix into crumb. Press onto cheesecake dish and either bake 15 min or freeze.  Meanwhile, in mixer add cream cheese, ricotta, honey and vanilla until mixed. Add strawberry puree and top with your choice of fresh berries, whipped cream, yogurt, coconut cream, etc.