Tag: pecans

Cranberry Pecan Cashew Cheesecake

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Make this Cranberry Pecan Cashew Cheesecake to impress or to indulge a little. This really is a luscious combination for the holidays or anytime you have a special occasion. It may look harder than it is, it only takes a little time to put together and then at least four hours to chill.

This cheesecake is not a cloyingly sweet dessert, its main sweetness comes from dates and orange juice, so there’s no refined sugar and it won’t spike blood sugar because of the fiber and fat content, which slows sugar absorption. Enjoyed it with a sparkling holiday drink.

cranberry pecan cheesecake
Print Recipe

Cranberry Pecan Cashew Cheesecake

A festive and delicious combination that is sure to please! Creamy cashew cheesecake with bits of tangy cranberry and crunchy pecans.
Prep Time30 minutes
Chill time4 hours
Course: Dessert
Cuisine: American
Keyword: cashew, cheesecake, cranberries, pecans
Servings: 12
Calories: 537kcal
Author: Chef Kim

Equipment

Ingredients

Crust

  • 2 cup pecans or almonds
  • ¼ cup cocoa / carob powder optional
  • 3 tablespoons coconut oil

Cheesecake Filling

  • 2 cups cashews soaked 30
  • minutes
  • 3/4 cup dates soaked in
  • 1/2 pure water
  • 3/4 cup fresh orange juice
  • 1 teaspoon vanilla
  • Pinch salt
  • 3/4 cup melted coconut oil
  • 1/2 cup fresh cranberries chopped
  • 1 cup pecans chopped

Ganache

  • 2 tablespoons coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup

Instructions

  • If desired, use the food processor to roughly chop the cranberries and pecans separately. Set aside.
  • For the crust: combine pecans and cacao in food processor and blend into a meal.
  • Add melted oil and pulse to combine. You may need 1 additional tablespoon of oil if using almonds. Press into a parchment lined 9in spring-form pan.
  • For the cheesecake: Add the dates and water to the blender and blend to create a paste. (If your dates are hard, you may need to soak your dates for ten minutes in warm water to soften.)
  • Add in the cashews, orange juice, vanilla and salt, blend until smooth.
  • Add in melted coconut oil and continue to blend until the oil is incorporated.
  • Pour into a bowl and stir in cranberries and pecans. Pour mixture into crust, smooth the top with a spatula and refrigerate for at least four hours to set. Or freeze.
  • Top with ganache, if desired. For ganache: melt oil using water bath or microwave, add the cacao and maple syrup, whisk to combine until shiny and smooth. Pour over cheesecake

Notes

The ganache can be used as a layer on top of the crust or swirled into the cheesecake filling.
 

Nutrition

Serving: 111g | Calories: 537kcal | Carbohydrates: 27.5g | Protein: 8g | Fat: 46.5g | Sodium: 2mg | Potassium: 437mg | Fiber: 6g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
Pumpkin granola w/ yogurt

Pumpkin Granola – Not Just For Breakfast!

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This is the time of year pumpkin and pumpkin spice are found everywhere. This pumpkin granola hits all the marks when it comes to tasty healthy breakfast, snacking or other uses.

It’s perfect for breakfast. Most mornings, I  grab a bowl of granola and yogurt along with a cup of chai in the morning. The warming spices hit the spot on these cool fall mornings. But it’s definitely great for more than just breakfast. I will, on occasion, add granola to my lunch salad, and also keep a baggie of granola with additional dried fruit added in the car for when I find myself hungry while doing errands. I also use the granola in cookies or raw power balls and definitely on top of banana nice cream, yum!

The bulk of this pumpkin granola can be oats with nuts, seeds and dried fruit or the oats can be omitted if you don’t want the grains. Remember though that oats are a great source of protein, vitamins and minerals, so if you tolerate them, find gluten free organic oats to add to this recipe.

The nut and seeds can really be any combination you like. I typically add sunflower, sesame, and pumpkin seeds and then walnuts, almonds and pecans. I like crunchy granola and adding variety increases the nutrient diversity. But you can certainly trim down the additions and stick with just seeds, or just nuts or one or two of your favorites.

Dried fruit can vary also, but with the pumpkin flavors in this granola I like dried cranberries- it just makes it all the more fall inspired.

The pumpkin binder in this granola is a combination of pumpkin purée, honey, maple syrup, molasses, pumpkin spice and a little oil. You cook this for a bit and then stir it into the oats, seeds & nuts.

 

Pumpkin granola w/ yogurt
Print Recipe

Pumpkin Granola

Fall flavors with a lot of crunch
Prep Time15 minutes
Cook Time45 minutes
Course: Breakfast, Snack
Keyword: almonds, oats, pecans, pumpkin, pumpkin seeds, sunflower, walnuts
Servings: 12
Author: Chef Kim

Ingredients

  • 4 cups gluten free oats
  • 1/2 cup walnuts chopped
  • 1/2 cup pecans chopped
  • 1/2 cup almond chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 Tbs molasses
  • 1/2 cup water
  • 2 Tbs coconut oil grape seed or mild olive oil
  • 2 tsp pumpkin spice combine cinnamon, ginger, nutmeg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2-1 cup dried cranberries substitute dried fruit of choice

Instructions

  • Preheat the oven to 325 degrees.
    Combine the oats, nuts and seeds in a large mixing bowl. You can use whatever combination of nuts and seeds, more or less, or omitting the oats and adjusting them to the overall for a total of 6.5 cups.
  • In a small saucepan, combine the honey, maple syrup, pumpkin puree, molasses, water and oil. Bring to a simmer, stirring to combine. Let simmer for five minutes. It will foam up, so keep an eye on it and stir so that it doesn’t boil over.
  • Remove from the heat and stir in the vanilla, spice and salt.
  • Pour this over the oat & nut mixture and use a spatula or wooden spoon to stir to coat everything well.
  • Transfer the mixture onto two sheet pans. Bake for 15 minutes. Stir and bake for another 15 minutes, rotating the sheet pans on the shelves.
    The granola may be done at this point, if it’s golden brown. If not bake for an additional 15 minutes, remove and let cool. The granola crisps up as it cools.
  • When the granola has cooled, add the desired dried fruit.
    Store in an airtight container for up to a month.

 

Pecan Fingers

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These delicate cookies are a remake of the traditional buttery sugary cookie that was always one of my favorites. By replacing the sugar, butter and flour, you get a gluten free, sugar free, vegan delight.  Recipe makes about 20 cookies.

  • 1/4 cup olive oil
  • 1/4 cup organic vegan butter at room temperature
  • 1/4 cup powdered monk fruit-erythritol blend, more for dusting**
  • 1/2 cup almond flour or oat flour
  • 1/4 cup tapioca flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Whip the butter and olive oil together until emulsified and light. If you have crystallized and not powdered monk fruit, put a 1/2 cup in a blender and blend until powdered. Add 1/4 cup of the monk fruit and remaining flours and vanilla to the oil mixture and beat until completely combined and smooth. Stir in chopped pecans. Chill the dough for 30 minutes.

Preheat oven to 350 . Using a small spoon, scoop and roll into short logs and place on a parchment lined cookie sheet.  Bake for 20 minutes in the middle of the oven, until lightly browned.

**I powder my own sweetener rather than paying the higher price for already powdered monk fruit. I use a small container blender with the flat blade base which grinds grains, seeds and powders granulated sweeteners.