Pumpkin Cheesecake

by Liz Child

This autumnal treat is creamy, delicious and totally plant based. We use wobbly silken tofu in place of cream cheese and eggs for a healthy, protein-rich, planet-friendly dessert with that perfect ‘baked cheesecake’ texture. If you haven’t tried silken tofu yet, it’s such a useful ingredient to have in your kitchen. Use it cubed up in traditional miso soups, scramble it like an egg for breakfast or blend it into creamy desserts like this one. To ensure this cheesecake sets while it bakes, we also add corn starch, (we now stock a great organic cornstarch which you can add to your next veg box order). Happy baking!

Liz x

Ingredients

For the base:

  • 150g porridge oats
  • 50g butter (we use Naturli)
  • 50ml maple syrup
  • a pinch of salt
  • 1 tsp pumpkin spice blend

For the vanilla swirl:

  • 350g silken tofu
  • 200ml oat milk
  • 3 tbsp corn starch
  • 50g sugar
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla essence

For the pumpkin swirl:

  • 350g silken tofu
  • 200g roasted pumpkin purée
  • 3 tbsp corn starch
  • 50g sugar
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2 tsp pumpkin spice blend

Method

  1. Turn your oven to 175C. Line a loose bottomed cake tin with baking parchment (I use a 23cm one).
  2. In a food processor, pulse together the base ingredients until they resemble a sticky crumb texture. Press evenly into the base of the lined cake tin with the back of a spoon.
  3. Wipe the blender clean then blend the vanilla swirl ingredients together until smooth, pour into a jug. Then blend the pumpkin swirl ingredients until smooth and pour into a separate jug. The pumpkin swirl will seem thicker at this stage, but it all even out in the oven don’t worry.
  4. Pour the vanillia and pumpkin swirl in turns into your cake dish. Swirl together with a spoon to create a marbled effect. Then bake for 50 minutes or until just set and starting to crack on top.
  5. Loosen the sides of the cheesecake from the tine with a knife and allow to completely cool. Carefully remove the cake onto a plate and store in the fridge. Enjoy in thick slices with whipped coconut cream dusted with more pumpkin spice.

Pumpkin Spiced Granola

by Liz Child

Celebrate the season with this warmly spiced, toasty, nutty granola. Our newly harvested kuri squashes are so delicious. Sweet, nutty and buttery, everything you want from a winter squash. Add some to your next order here, we anticipate they’ll be flying out of our packing shed. We also stock organic oats, maple syrup, cinnamon, ginger, olive oil, nuts, linseeds and pumpkin seeds in compostables bags…everything you need to make this recipe. Liz x

Ingredients

  • 500g porridge oats
  • 200g pumpkin seeds
  • 200g chopped nuts (I used hazelnuts this time, pecan nuts would be amazing)
  • 50g linseeds
  • 400g-ish of kuri squash, chopped and de-seeded (half a medium squash)
  • 250ml maple syrup (or sweetener of choice) – add more if you prefer a sweeter granola
  • 250ml olive oil (or oil of your choice)
  • 1 tsp salt
  • 3 tsp each of ground cinnamon and ginger
  • 1/2 tsp each of ground nutmeg and cloves (optional)

Method

  1. Preheat your oven to 200C and roast the chopped squash until soft (approx 20 minutes). Then turn your oven down to 150C.
  2. Place the roasted squash into a deep bowl or jug with the maple syrup, olive oil, salt and spices. Blend until smooth with a stick blender.
  3. Measure the oats, nuts and seeds into a large mixing bowl then pour over the spiced squash puree and mix well. Taste and add more syrup or spices if you like it sweeter or spicier.

4. Spread the mixture out onto large, lined baking trays and bake until crispy and golden. This can take over an hour depending on your oven. Keep an eye on the trays. Remove them from the oven every 15 minutes and stir the granola so that it gets evenly toasted.

5. Allow the granola to cool completely on the trays before storing in an airtight container. Enjoy with yoghurt or milk for breakfast or serve on smoothie bowl or ice cream… Homemade granola stays fresh for 2 weeks in an airtight container at room temperature.