Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool. Cream cheese filling 8 oz. cream cheese zest of… Continue reading Lemon Cheesecake with Wild Blueberry Sauce
Category: Recipes
Sugar-free
Oat Crust
1 1/2 cups oat flour (can use organic gluten free oats and grind to flour in food processor) 1 Tbsp. date sugar or date puree 1/2 tsp. sea salt 1/4 cup olive oil 4 – 5 Tbsp. cold water Put oats, sugar and salt in food processor. Grind oats into flour. While processor is running… Continue reading Oat Crust
Chocolate Peanut Oat Bars
This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x… Continue reading Chocolate Peanut Oat Bars
Shepherd’s Pie
This recipe is vegetarian but can be made with ground beef or chicken in place of kidney beans. Peel and cook enough potatoes to make approx. 4-5 cups mashed. To make this recipe quicker and easier, use a bag of frozen mixed vegetables. I use a large cast iron pan when making this so it… Continue reading Shepherd’s Pie
Layered Vegetable Loaf
This was one of my Aunt Marion’s favorites. I have changed the original recipe and replaced rice with cauliflower and also use fresh onion and garlic instead of the salt form. Add your favorite seasonings. Any kind of cheese can be used. This can be made ahead and stored in fridge or frozen. Reheat in… Continue reading Layered Vegetable Loaf
Veggie Nuggets
These little nuggets are a great way to get your family to eat more vegetables. Serve them with a favorite dipping sauce (sugar free of course) or just the way they are. This recipe is very versatile. Replace the vegetables with any kind you have on hand. Some I have tried include, sweet potato, zucchini,… Continue reading Veggie Nuggets
Banana Peanut Butter Smoothie
So I received this recipe from my eight year old grandson Easton. Easton loves trying all kinds of foods. He has been a great support in testing and giving his honest opinion on almost every recipe that I have on this site. So hopefully I will be able to share more of his creations. This… Continue reading Banana Peanut Butter Smoothie
Peach Chutney
This chutney is good with curry dishes, quiche, sausage, pakora, falafels etc. This recipe makes 3-4 pints and can easily be doubled. It is important to sterilize your jars and lids prior to filling. Wash jars and lids in hot soapy water, rinse well. Place jars on sheet pan in an oven at 200°f for… Continue reading Peach Chutney
Peanut Butter Cookies
1 cup gluten free oats 1 tsp. baking powder 1/2 tsp. salt 2/3 cup Date Puree 1/3 cup natural peanut butter 1 tsp. vanilla In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press… Continue reading Peanut Butter Cookies
Mint Chocolate Cheesecake
Chocolate Base (makes 12 small mason jars) Preheat oven to 350°F. Place small mason jars on baking sheet. Divide batter evenly. (approx. 2 1/2Tbsp. per. jar). Bake for 15 – 17 min. Another way to make this base is as follows; Melt butter and add chocolate to melted butter. Microwave in 10 second intervals until… Continue reading Mint Chocolate Cheesecake
Sugar Free Kitchen 