Blueberry Cardamon “Raw” Cheesecake

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Blueberry Cardamon "Raw" Cheesecake
 
Amazing in flavor and my husbands favorite! No sugar, wheat, dairy, eggs. A winner!
Author:
Recipe type: Dessert
Ingredients
  • Crust:
  • 1 cup walnuts
  • ⅔ cup pitted, packed dates
  • Filling:
  • 3 cups blueberries
  • 1½ cups cashews
  • ½ cup pure maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cardamom (start with less and add more, cardamom can be strong!)
  • ½ teaspoon pure vanilla extract
  • Pinch of salt
  • 4-5 tablespoons melted coconut butter
Instructions
  1. Grind both crust ingredients together in a food processor. Add 1 teaspoon of water if the mixture is too crumbly. Press the crust into pans of choice, such as mini silicone muffin cups. Set aside. In a blender, combine all but the coconut butter, until completely smooth and creamy. Add the butter and blend again to incorporate.
  2. Pour the mixture over the crust(s). Chill in the fridge or freezer until firm. Freezing obviously is the faster route. Garnish with blueberries, edible flowers, or any other garnish of your choice.

 

Rhubarb Blueberry Turnovers

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Rhubarb Blueberry Turnovers
 
Rhubarb Blueberry Turnovers adapted from The Art and Soul of Baking These are the perfect amount of sweet and tart. By far my husband's most favorite treat.
Ingredients
  • Crust:
  • 1½ cups all-purpose flour
  • 1 teaspoon sugar
  • pinch of salt
  • ½ cup cold unsalted butter (one stick), cut into small pieces
  • 8 oz. cold cream cheese, cut into 8 pieces
  • Filling:
  • 4 oz. rhubarb, cut into ½-inch pieces (1 cup)
  • 4 oz. blueberries (1 cup)
  • 6 tablespoons sugar
  • zest of one lemon (about 2 teaspoons of zest)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom (optional)
  • Egg wash:
  • 1 large egg yolk
  • 2 tablespoons milk or cream
  • Sanding sugar, turbinado sugar (sugar in the raw), or granulated sugar for sprinkling on the turnovers.
Instructions
  1. Place flour, sugar and salt in the bowl of a food processor and pulse a few times to blend the ingredients. Add the cold butter pieces and pulse several times until the mixture resembles coarse bread crumbs. Add the cream cheese and pulse until the mixture starts to clump together in a shaggy mass.
  2. Dump the dough out onto a lightly floured board or counter and knead briefly until the dough comes together. Pat the dough into a square (about ¾ inch thick) and wrap in plastic. Chill in the fridge for at least 30 minutes or up until 2 days.
  3. Just before removing dough from the refrigerator, prepare the filling: In a medium bowl, stir together rhubarb, blueberries, sugar, lemon zest, and spices; set aside. Preheat oven to 350 degrees and place two baking racks close to the center of the oven.
  4. Unwrap dough and place on a lightly floured surface. Roll dough into a large square (slightly larger than 15 inches all around), about ⅛ inch thick. Using a large knife, trim dough to a 15-inch square. Use a ruler to mark 5-inch increments along each side of the dough then cut into 9 (5-inch) squares.*
  5. In a small bowl, beat together the egg and milk; set aside. Add a spoonful of rhubarb-blueberry filling in the center of each pastry square (try to divide filling between the squares as evenly as possible). Using a pastry brush, lightly brush the edges of the squares with the egg wash. Fold the dough over the filling to form a triangle and gently press the edges together with the side of your hand or fingertips. Use a fork to crimp the edges.
  6. Divide the turnovers between two baking sheets that have been lined with either parchment or silicone baking mats. Brush the tops of the turnovers with the egg wash then sprinkle with sugar. Using the tip of a small knife, cut several slits in the top of each turnover. Place baking sheets on two baking racks in the center of a preheated 350-degree oven. Bake for 15 minutes then rotate the sheets from front to back and switch them between the racks to ensure even browning. Bake for 10 to 15 minutes longer until the turnovers are golden brown. Transfer pastries to a cooling rack. Serve turnovers warm or at room temperature.
Notes
*At this point, the squares can be stacked (with pieces of parchment or waxed paper between layers), wrapped in plastic and refrigerated for up to two days or frozen (place in a plastic freezer bag) for up to two months. These were some of the best turnovers I’ve ever tasted! They are sweet, but tart and the crust is flaky and flavorful. I’ve already made them twice and can see myself making them again and again in the future. Any type of berry filling would work great in these turnovers, and according to Recipe Girl, cherries work great as well!