Sugarless Pumpkin Cheesecake with an Orange Juice

Autumn. Time for another "pumpkin" recipe. What would you say for a cheesecake with pumpkin? The cheesecake (after many tries, the recipe is finally mastered) is light and delicate, despite its intense yellow color, which may indicate otherwise. The juice squeezed from fresh orange gives a pleasant sweet - sour flavor and breaks a little bland pumpkin. I serve the cheesecake with pomegranate, which in my opinion, perfectly fits into this dessert.

Ingredients for 24 cm/10 in cheesecake:

500 g homogenized cheese, like "Quark" *
 400 g pumpkin puree*
4 eggs, organic 
3 tbsp honey 
3 tbsp tapioca* 
1 tsp cinnamon
 Juice of one orange

Crust: 
200 g of almonds*, minced 
3 tablespoons butter

Ganache: 
75 grams of dark chocolate (85%+) 
1 - 2 tablespoons honey
Juice of one orange

In addition: 
1 pomegranate (optional)

Directions:

Lightly grease a springform. Mix almonds and butter until well combined. Place the mass (forming a crust) on the bottom of the springform. Set aside. Eggs, beat with an electric mixer until they are almost white. Add honey. Reduce speed, add cheese/quark, pumpkin puree, tapioca, cinnamon, and juice. Pour the mixture on the crust. Preheat oven to 160°C. Place the springform and bake for 35 - 40 minutes. Remove and cool down. Meanwhile, melt the chocolate. Place it in a small oven proof bowl. Bake in the heated to 150°C oven for 5 minutes. Remove, add honey and orange juice, mix well. Remove the cake from the springform, place on a serving plate. Top it with a ganache and sprinkle with fruit grant.

* The quark can be substituted with any cheese suitable for a cheesecake
* The best pumpkin puree is form Hokkaido pumpkin, you don't have to peel it off, just halved it, pick the seeds and cook until soft (about 20 minutes)
* I used unpeeled almonds 
* If you have no tapioca use potato flour

 Recipe was created in my head and comes from my heart

Eclair Tort

I was looking and looking and did not find it, so I created it myself. If I can make 20 small, regular éclairs, I can make one big, too, right? The Jubilarian asked specifically for eclairs, and I wanted to go one step further and make the pleasure of surprise. For the  éclairs to be even more French I added pattisserie and made it healthier way. The whole torte was poured over with the chocolate - coffee glaze.
 

Ingredients for 24 cm cake:

375 g spelt flour

375 ml water

185 g butter

6 eggs, organic

Coconut flavor Pattisserie (Paleo):

400 ml coconut milk in a cans, organic

50 g shredded coconut

3 tbsp potato flour

3 tbsp honey

1 egg, organic

1/2 tsp vanilla extract

Pinch of sea salt

In a small saucepan, combine milk, flour, honey, and salt. Heat over medium heat until thickened, stirring occasionally. Remove from heat and after 5 minutes, add coconut and vanilla. Done.

Chocolate - Coffee Glaze:

75 g of dark chocolate, I use 85%

30 ml espresso

2 - 3 tbsp maple syrup

Dissolve the chocolate in a water bath or in the oven (5 min, 150°C/300F°). Mix with coffee and syrup. Ready.

Directions:

In a low, wide saucepan boil water and butter. To the boiling water, gradually pour flour, stirring and stir with a wooden spoon. When the flour has absorbed all the water, allow to cool completely (approx. 2 hours). After this time, very slowly add previously lightly beaten eggs. Stir with a wooden spoon until smooth.  

The consistency should be glossy.

Butter and flour spring form pan. Pour the pastry in to it and put to preheated to 200°C/400°F oven. 

Bake for 30 minutes.

Next, remove from the spring form and cool on a baking rack. Once it's cooled, cut horizontally in half. Put the lower bottom part of the eclairs a serving plate, spread pattisserie over. Gently cover with the second part and decorate with chocolate - coffee glaze.

 Recipe was created in my head and comes from my heart

Homemade "Cadbury Creme Eggs"

You probably know "Cadbury Creme Eggs", today I would like to show their healthy alternative. This tasty dessert is very easy and quick to prepare. You still have enough time to make them and treat revelers at the Easter table.

 
Ingredients for 8 eggs:

 
200 ml coconut cream 
150 g cashew nut butter
4 tbsp real maple syrup 
2 tsp yellow food coloring, organic

Glaze:

100 g dark chocolate (85%)
 3 tbsp honey, organic

Directions:

In a food processor mix coconut cream, cashew nut butter and syrup until well blended. Take way two tablespoons of the "dough", add dye, mix well and set aside, those will be "yolks". The rest of the dough place in an another bowl and both refrigerate for 10 minutes. Next, divide both doughs into 8 equal pieces and form balls from each of them. White balls ("whites") flatten and in the center of each one put a yellow ball. Wrap around and form the shape of an egg. Place "eggs" in the freezer for 15 minutes.
In the meantime, dissolve chocolate and honey in a water bath or in the oven (150°C/300°F for 5 minutes). Frozen "eggs" dip in chocolate mix and set aside on a plate lined with baking paper. If you want the "shell" to be thicker, re-dip "eggs" in a chocolate mix. Store in refrigerator.

 
Inspired by Detoxinista

Anzac Biscuits

Anzac Biscuits owes its name to two armies: the New Zealand and Australian. Legend says that when the soldiers of these countries were leaving for the front during the First World War, their mothers, wives, sisters baked them biscuits. Biscuits played a dual role, had to be nutritious and survive for a long time, and they were.
In every legend is a bit of truth, which is why in 1916, the name ANZAC came to be officially protected by law and reserved only for those biscuits. In 1921, the Anzac biscuit recipe appeared in the cookbook for the first time.My version is only slightly changed, descended golden syrup with honey, wheat flour - with spelt flour, wheat bran with spelt bran. Additionally, I added coconut and almonds.
The biscuits are very tasty, is good to have them always at home for unexpected guests.

Ingredients for approx. 30 biscuits:

250 g spelt flour 
200 g spelt bran 
70 g shredded coconut, organic 
70 g almonds with skin, crushed 
5 tablespoons butter of your choice (e.g. regular, cashew nuts, almond) 
4 tbsp of honey, heaped, organic 
2 tsp vanilla paste, organic 
2 tbsp hot water
Pinch of baking soda

Additionally

Wafers (optional)

Direction: 

Melt the butter, honey, and vanilla in a pot on low heat. Take it form heat and add bran, flour, coconut and almonds. Dissolve soda in water and add to the rest. Mix well. Cover and leave for 30 minutes to allow the dough "rest". Then, take the dough with a spoon and form rings placing on a baking sheet. If you are using wafers, place the dough on them.Put into preheated to 150°C/300°F oven and bake for 35 minutes. Ready.

Recipe inspired by "the healthy chef"