What if I tell you, that you are eating a cake that is an anti-inflammatory and antioxidants booster, and it can help improve your heart's health? If you want to learn more, start by scrolling down!
Turmeric (Curcumin, Curcuma Longa) it does more than adding color and flavour to your meals and drinks. It has scientifically proven health benefits, that will make you want to have more of Turmeric in your daily life.
According to the Cleveland Clinic, Turmeric has the following proven health benefits:
Lessens inflammation
Improves memory
Lessens pain
Fights free radicals
Lowers risk of heart disease
Helps fight depression
Helps prevent cancer
There are many ways you can have Turmeric. I personally like to add it to the following:
Curry
Soups
Smoothies
Vegan scrambled eggs (made out of tofu)
Golden Milk
Raw cakes
Ice creams
And today we are going to blend together Raw Cake with Golden Milk - does not sound exciting? :) Firstly, we will need to get all the ingredients. Specially, the following ones are very important:
The Sonnentor Kukuma Latte is meant to be used for beverages and not for eating. However, its strong spices mixed with turmeric, it made it an attractive choice to add to this recipe.
The second key ingredient is the Yellow Curcumin Powder of Raw Nice. I love Raw Nice products. They are based in Sweden and they use natural ingredients as color additives for food. I have used them for many of my Matcha Granola bars or even last year, for the Sweet Potato Donuts Halloween edition.
Last but not least, the cream we will add to the base is also very important. I am using a plant-based cooking cream made out of soja bought in Migros. Other recipe developers use coconut cream. However, I found throughout the years that finding a good coconut cream (at least in Zürich) it is so much work! :( often shops sell coconut milk, and not coconut cream. You do not want neither to be coconut milk... cause the consistency it is too thin.. hence, I have been using for all my raw cakes the soja based cooking cream, and it work perfectly!
Ingredients Golden Milk Raw Cheesecake
Cookie base:
100gr almond meal
50gr gluten free oats
Flax eggs (2tbsp flax seeds + 4tbsp 1/2 water, soaked for 10mins in water)
2 tbsp coconut oil
Date syrup to taste
Filling:
210ml coconut cream / soy cream
3-4 tbsp Agave syrup
2 cups raw cashews (approx. 370gr), soaked for 3 hours or overnight in water and then drained
1 tbsp Kurkuma Latte powder
1 tbsp Curcumin powder (rawnice)
1tbsp Cinnamon
Set aside the cashews, soaking in water for 2-3 hours. Prepare the Flax Eggs. In a small bowl, add two tablespoons flax seeds and then the right amount of water. Set it aside and let the flax seeds soak for 10min.
Blend the gluten free oats in the dry container. Then add the almond meal and blend every for 20 secs in high speed. Add the coconut oil (no need to melt it in advance), and the date syrup to taste. As you can see in the video, I like doing two full circles to the blender with the syrup. Blend everything together in medium speed until reaching an uniform dough.
Then add the flax eggs with the water, blend everything together and transfer the dough to a round cake tin.
Using baking paper, give shape to the dough. Press gently with the hands and ensure you cover uniformly the whole surface of the cake tin. Then set it aside in the fridge, and let's work on the filling!
Add 3/4 of the cashews to the blender and 3/4 of the soy cream. We want to blend first this batch and see if the consistency is too liquid or not. If it is too dry, we need to pour more soy cream. If it is too liquid, we need to add more cashews. Depending on your container and blender, you may be able to pour the full quantities at once... but I rather stay cautious :) Once I did a raw cheesecake that would melt almost straight from bringing it out of the fridge! :(
Add these quantities, the agave syrup and blend it all in high speed at first, about 30sec, and then blend it for one minute in medium speed. Add afterwards the powders, and blend everything until reaching a consistent food colouring and texture.
Pour it on top of the cookie base in the round cake tin and leave it rest in the fridge for about 2 hours before serving. I would recommend to eat it within the 5 days, before the soy cream goes bad.
Lastly, I loved having this cake for breakfast, or as an afternoon snack before my workout. I would fill full already with a small piece of it, but it wouldn't be heavy to digest. Meaning that, I could workout already an hour later from eating a piece of this wonderful Golden Milk Raw Cheesecake.
The next time, I would like to add cacao to the cookie base.. I think it would enhance the taste of the cake even more! If you try out the recipe, let me know your thoughts. And use #eatwithzohar to find out your yummi guilt-free versions of my recipes!
xx
Zohar