EQUIPMENT: 7” springform pan Baking paper Medium sized mixing bowl Mixing spoon Blender or large food processor Medium sized saucepan Hand Mixer
CRUST LAYER: 1. Preheat the oven to 175 degrees Celsius. Line the bottom of a 7” springform pan with baking paper. 2. Combine all crust ingredients together in medium sized bowl and mix until well combined. Press into the bottom of the springform pan to form an even layer. 3. Place in the oven and bake for 15 minutes. Remove and set aside to cool.
BANANA CHEESECAKE LAYER: 1. Add all of the ingredients into a blender and mix until very smooth (about 2 minutes). You may need to scrape the sides a few times to make sure everything is well combined. 2. Pour the cheesecake layer on top of the crust layer and place in the freezer.
CARAMEL LAYER: 1. Place all of the ingredients in a medium sized saucepan over medium heat. Allow to boil lightly for about 30-40 minutes, stirring occasionally. 2. As the mixture starts to darken, stir frequently to prevent burning. Once the mixture thickens and has reached an amber colour, remove from heat and pour on top of the banana cheesecake layer. Return the pan to the freezer and allow to set for about 1 hour.
TO FINISH ASSEMBLY: 1. Add the sliced bananas and a sprinkle of the cacao powder to the top of the cheesecake (optional). Serve and enjoy!
300g almond meal
1 tbs. ground ginger
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. baking powder (gluten free)
1 tsp. Natvia
1/4 cup coconut oil melted
2 tbs. raw honey
1 tsp. 100% vanilla extract
(spices can be adjusted to suit taste)
Preheat oven to 160 degrees celsius.
In a large bowl mix the almond meal, cinnamon, nutmeg, baking powder + Natvia. Leave this for now.
In a food processor (we use our Vitamix), whiz the coconut oil, raw honey, vanilla extract + egg until combined.
Add the dry ingredients to the food processor + whiz to form a dough (the mixture will be quite moist).
Take out the mixture + knead a little to form a ball.
Place the mixture between 2 pieces of baking paper + roll out to 3mm thick.
Place this into the refrigerator for 30 minutes.
Once refrigerated, cookie-cut into desired shapes (like gingerbread men, stars + chrissy trees!) + place carefully onto a lined baking tray (you will need 2 trays).
Place into the peheated oven + bake for 25 minutes or until golden brown.