Lime, Avocado & Coconut Cheeezcake.

Use a spring bottom 7 inch round cake tin.

Ingredients:

1 pkt Vegan ginger nut biscuits

1 tablespoon lemon flavoured olive oil

1 tablespoon desiccated coconut

1 250ml pkt coconut cream

1 350g pkt silken tofu (firm)

1 avocado

3 organic limes (if small use four)

2 tablespoons caster sugar

1 tablespoon agar agar flakes

Method

Using a plastic bag and a rolling pin crush the biscuits into crumbs. Grate the rind of two of the limes.

In a saucepan place biscuits, lemon olive oil, desiccated coconut, lime rind and a tablespoon of the coconut cream, mix together over a low heat for a few minutes then transfer to a lightly oiled (use lemon olive oil) cake tin, press down firmly and leave to cool in a fridge.

Using the saucepan again, add the juice and pulp of the three limes, caster sugar, agar agar and the rest of the coconut cream, whilst stirring, gradually bring to the boil and simmer until the agar has dissolved, stirring occasionally (around 10 minutes).

Transfer to a blender and add the tofu and avocado, whiz until well blended and smooth. (You can still make this without a blender but you’ll have to cream the avocado & tofu well first, then add the lime mix).

Remove from the fridge the biscuit base and pour the lime mix into the tin, place in the fridge to set – approx 1 hour.

Decorate with coconut shavings and lime slices.

Ginger Cake

A dark moist cake with a strong ginger flavour – it also re-heats well to make a simple dessert served with fresh fruit and Ice-cream.

It is easy to make, will keep for a week if well wrapped and freezes well. The recipe makes one 9 x 11 inch oblong cake or two seven inch round cakes.

Ingredients:

200 ml of rapeseed oil

250 g black strap molasses or treacle

200 g organic wholemeal plain flour

200 g organic self raising flour

1 teaspoon bicarbonate of soda

5 teaspoons ground ginger

1 teaspoon mixed spice

400 ml soya milk

To decorate

1 jar of stem ginger in syrup

Method Pre-heat Oven to 130C (fan assisted oven)

Place oil and molasses into a large saucepan and melt together stirring frequently, bring to the boil, remove from heat and leave to cool for approx 10 mins.

Gradually add the soya milk and the sifted dry ingredients into the pan and beat together well until mixture is glossy and free of lumps.

Pour into lined (use baking parchment) cake tin and Bake @ 130C for approx. 45mins to 1 hour - cake is done when firm to the touch.

Remove from oven and with a pastry brush, soak the top with the ginger syrup, decorate with thick slices of stem ginger (use half the jar of syrup and ginger). Leave in the tin to Cool

When cold either freeze until required, or wrap well and store for two days before eating to allow the flavours to come out.

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