Paleo Meyer Lemon Dreamcake
Once upon a time, I came across this Dream Cake recipe on one of my favourite blogs, “My New Roots” When I gave up dairy, I said goodbye to cheesecake forever; and then WOW, like a dream I found this healthy Cashew *cheese* cake!!! But wait…oh yea, I am now allergic to nuts I will never get to taste this…”I’m so hard done by” as the saying goes… At that moment, I really was stuck in the feeling sorry for myself state…how was I ever going to shake it…I wasn’t just gluten free or dairy free anymore, I didn’t fit into any *diet* category, I am just some kind of food freak.
Time has gone on and I have begun to understand my allergies and oral allergies better and I am now optimistic about my health and the future, and about the food I CAN eat. I had my mind set on some day making a version of this Dream Cake that I COULD eat; a symbol of moving on from the grieving stage of food allergies. Today is that day my friends
I thought at one time I would make a white bean *cheese* cake after getting the idea of making beans sweet! (Inspired by this recipe) but I never got around to making it. Recently I have been very intrigued with the Paleo diet. I know that grains bother me, and I do better without any (even gluten free ones) but what about beans? Well I know that beans bug me also, but really I have always just assumed it’s because they have so much fibre…I mean there is a song about it; “Good for your heart, the more you eat them the more you …..?” well you get the idea…Thinking maybe if I ate them more often my body would get use to them…or maybe as suggested by the paleo diet…we are just not meant to eat legumes.
I have noticed it’s pretty common to find cauliflower or even rutabagas in paleo recipes for thickening pies, and sauces. I was eager to give it a whirl in my personal Dreamcake. The Result was AMAZING if I do say so myself! Dreamy creamy and so much lighter than beans would be. I think I have a new obsession; finding ways to use vegetables in desserts
So without further ado, I share this recipe dubbed Acceptance with you. Cheers to reaching the final stage of grief. Thank you for following my journey, and if you are still in the grieving stage yourself, I hope you too, find your Dreamcake some day. xxo
This recipe is Grain free, Dairy Free, Soy Free, Nut Free, Refined Sugar Free, Paleo Friendly
If you tolerate Coconut, skip the crust and this is Autoimmune Friendly
- 1-1/2 cups ground raw Sunflower seeds
- ½ cup ground raw pumpkin seeds
- 1 cup coconut flakes
- ½ cup coconut sugar
- ⅓ cup Coconut Oil, liquefied
- Vanilla *Cheesecake* Layer
- 500g bag of frozen cauliflower cooked until tender
- 1 cup coconut butter (not oil, you want the butter)
- ½ cup pure maple syrup
- ½ tsp ground vanilla beans
- Lemon Curd
- 6 egg yolk
- ½ cup fresh squeezed Meyer lemon juice
- 1-1/2 tbsp Meyer lemon zest
- ½ cup pure maple syrup
- 2tbsp coconut oil
- 4 tbsp coconut butter
- 2 tbsp tapioca flour
- Crust Instructions
- Preheat oven to 350F
- Line Springform Panwith parchment paper (bottom)
- Place all ingredients in a bowl and using a fork mix together until large crumbs form.
- Press firmly and evenly in the bottom of the pan
- Bake for about 12 minutes, until lightly golden; melt sugar to help harden the crust.
- Set aside to cool
- *Cheesecake* layer instructions
- Place all ingredients in your food processor with the S blade attachment. Blend until smooth.
- Now line the sides of the spring form pan with parchment paper.
- Pour the vanilla mixture into the pan and spread evenly and smoothly on top of the crust. Place in the fridge to cool and set slightly
- Lemon Curd Instructions
- In a glass or stainless steel mixing bowl (that fits in a pot as a double boiler – or your
- double boiler if you have one) whisk egg yolks, lemon juice, zest and maple syrup.
- Place on top of simmering water and whisk constantly for 10-12 minutes until a thick and fluffy mixture forms. Remove from heat.
- Now add the coconut oil, and butter and whisk to combine. Now add the tapioca flour one tbsp at a time. Set in the fridge to cool slightly.
- Pour the Meyer Lemon curd on top of the Vanilla layer in the spring form pan and allow it to set in the fridge for several hours (I left it over night)
- Remove the cake form and parchment paper. Using a damp pallet knife you can smooth the outside edges if you desire.