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MY JOURNEY
About Me
Early life
Diagnosis
Transition to Gluten free
Boarding School
CELIAC DISEASE
Symptoms & Diagnosis
Treatment & Follow Up
GLUTEN - FREE LIVING
At Home
At School
At Social Events
At Restaurants
Grocery Shopping
COMMUNITY OUTREACH
Gluten Free Meetup
Workshops
Webinars
COVID-19 Camps By Gluten Free Jio
Mid Day Meal
Beyond Celiac
Real Stories of Celiac
RESOURCES
Restaurant Dining Cards
Recipes
Blog
Videos
Gluten Free eBook
Gluten Free Jio App
Travel Diary
RECOGNITION
HOSPITAL KITS
SHOP
Lemon Cheesecake
INGREDIENTS
For the Base
30g coconut oil, plus extra for greasing
100g blanched almonds
100g soft pitted dates
For the Topping
300g cashew nuts
2 ½ tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons, zested and juiced
METHOD
Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr.
Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor.
Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
Drain the cashews and tip into the cleaned out food processor.
Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth.
Spoon onto the base and put in the fridge to set completely (about 2 hrs).
Just before serving, scatter over the reserved lemon zest.
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