Sunday desert: Mint cheese cake with a crispy sweet potato base and a apple glaze on top.

cheesecake 2

Here is another desert that I have created for a Sunday treat, to feed starved pudding beasts like myself. I have used very simple ingredients, but still a slice seemed enough, as somehow tasted quite rich. I have sweetened it with natural fruits, rather then using any sweetness and for me it was sweet enough, and really did taste like cheese cake.

cheesecake 3

I was trying to think of a way of creating a biscuit like base, and then I thought i’d try using sweet potato that I had grated and toasted in the oven, and then adding some apple puree to bind it all together for the base, and some how it worked and tasted like a crumbly biscuit base. Anything that isn’t eaten can be frozen for another day, to keep histamine levels at bay.

chhesecake 1

Ingredients – cheesecake Base

  • 2 sweet potatoes grated
  •  coconut oil (odourless)
  • 3 apples peeled and chopped
  • chunk of melon peeled and chopped

Method

Turn to the oven to gas mark 5, put the grated sweet potato in a flat tray with chunks of coconut oil and a little salt, and let the oil melt for 5 minutes, then mix the sweet potato in the oil and let it crisp up. In the mean time heat up the apple with the melon, coconut oil and a little water and let it gently simmer util soft, then blend until smooth. Then get out a small round dish, mix the sweet potato with about two tablespoon of the apple puree (save the rest for the topping glaze) and when blended, grease the dish with coconut oil, then flatten the base down in the bottom of it with a spoon and then bake for about 15 minutes. Then take out and leave for a minutes to cool.

 

Ingredients – cheesecake filling

  • 2 sweet potatoes peeled and chopped
  • big chunk of melon chopped
  • handful of fresh mint
  • 2 tablespoons coconut oil (odourless)
  • salt

Method

Put the sweet potatoes, melon, mint, coconut oil, salt and a little water in a pan and heat until bubbling, then turn down and let it simmer until soft, then place in blender and blend until smooth. Let cool down for about 15 minutes, then pour over the base, glaze the top with the apple sauce, then I sprinkled a bit of fresh mint over the top and placed apple skin around the edge. Place in the fridge for 20 minutes, then in the freezer for an hour, take out and it should be set enough to serve.

 

 

 

Advertisements

Author: histaminehealingblog

Cooks low histamine recipes with Mast cell stabilising and histamine lowering fresh herbs and foods, gluten free, grain free, dairy free, sugar free, paleo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s