Baked Lemon Cheesecake

This rustic looking, decadent dessert is a tried and true crowd pleaser. I adapted the recipe from Sarah Wilson’s Lime and Coconut Cheesecake after someone generously donated a whole bunch of home grown lemons to us, and knew immediately that it was a keeper! The ever important tang of lemon is perfectly balanced with sweetness, and the whole thing is both sugar and gluten free! Serve each slice with a generous dollop of cream and enjoy x

Fruity Frozen Yoghurt

Despite the current climate, I have had mad cravings for fro-yo of late. This recipe is both dairy free and refined sugar free, and it hits the spot every time! It’s sweet, creamy, tangy and ice-cold, and it takes just seconds to whizz up!

 

Serves 2 (or, occasionally, one very greedy Courtney)

Ingredients

2 freshly frozen medium bananas
Generous 1/2 cup of frozen mixed berries
1 tbsp vanilla protein (I use a vegan sprouted brown rice protein sweetened a little with stevia)
1/4 cup almond milk
3 heaped tbsp natural coconut yoghurt (I used the delicious CO YO natural coconut yoghurt)

Instructions

Pop everything into your blender and blitz until smooth and creamy! I use an Omniblend blender at home, and to achieve a really smooth and creamy consistency, I start out on low speed until everything is roughly mixed and then give it about ten seconds at full speed. Voila!

This fro-yo would be lovely topped with cacao nibs, carob chips, chopped nuts, goji berries, granola… You name it! I have also been known to add a heaped tsp or two of maca powder to the blender for added superfood benefits.

Love and peace xxx