Plant-Based Pumpkin Cheesecake with Gluten-Free Pecan Crust

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This recipe for plant-based pumpkin cheesecake was posted here exactly seven years ago, to the date. But it became buried in our news archives. So today I’m giving the post a more user-friendly makeover and moving it to a permanent home in our recipe section. It was originally shared with us by my friend and […]

The post Plant-Based Pumpkin Cheesecake with Gluten-Free Pecan Crust appeared first on Go Dairy Free.

Grandma’s Danish Apple Cake

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I know what you are thinking. Where is the cake and what is that red sauce? In most other countries, this would be called a trifle or a parfait, but in Denmark we call this an old-fashioned apple cake. I have the fondest memories leaning over a huge bowl filled with Gammeldags æblekage at my grandmother’s kitchen table. It was smooth apple sauce (our version is red here) topped with crushed cookie crumbles and whipped cream and it was my favorite dessert in the world. Me and my twin brother spent every other weekend and school holiday at my grandmother’s house. She was the warmest and calmest person we knew, always with a smile on her face. My memories of her are fading but whenever I think of her I can smell the cigarillos she loved to smoke and the hair spray she always wore. And I remember her huge black & white marble coffee table that we often sat around and I remember her warm hugs. She had a big house and rented out one room in the basement, one on the top floor and one in the garden to various tenants. On weekends she baked for everyone in the house. Large batches of spiced pound cake, chocolate cake or her famous (in my world) old-fashioned apple cake. I never thought of it back then but – damn! – she must have been the best landlord. When my twin brother and I were 10 years old she sadly passed away, two days after Christmas, and she left a big hole of emptiness in me. I have been thinking about her so much lately as I have been making this recipe for our kids and telling them stories about her. So this cake is for you grandma. /Luise

Our version actually has quite a few own quirks compared to my grandmother’s. We ditched the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped coconut cream (nr heavy cream) on top to make it vegan. But it still tastes a lot like the ones in her house. And the texture is ace! It’s sweet and tangy and soft and rich and crunchy. And it’s actually pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Layer. 5) Dive in.


While testing the first version of the recipe, David’s concern was that it didn’t look pretty enough. I peeled the apples and didn’t blend the sauce so it came together rather yellow/brownish. But he figured out that by using the most deep red apples we could find, kept the peel on, cooked on low heat and then blended the sauce, it got a beautiful pink/red color. I’ve never seen an apple sauce looking radiant like that before.

Make sure to cook a double batch of the sauce. It’s so good on top of yogurt and porridge bowls.


We are not experts on whipped coconut cream. We have failed at making it just as many times as we have succeeded. Different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making this video we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream.

I should also mention that if you are not vegan or too fond of coconut cream, regular whipped cream is just as delicious.


Grandma’s Danish Apple Cake
Serves 4

If you cant find red apples like ours, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red.

1 kg / 2 lb red apples
250 ml / 1 cup water
1 tbsp fresh ginger, grated
1/2 tsp ground vanilla powder
1 tsp ground cinnamon (or cardamom)
1 tbsp lemon juice

180 g / 1 cup almonds
100 g / 1 cup walnuts
8 dates

whipped coconut cream (or regular cream)

Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft. Meanwhile, place the nuts on a tray and roast at 150°C / 300°F for approx 15 minutes. Remove the stone from the dates and use a knife to chop them or fork to mash them. Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble. Set aside. When the apples are done, use a hand (immersion) blender to mix into a smooth apple sauce. Stir lemon juice into the sauce, scoop into a container and leave to cool.

Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like, you can fold in some maple syrup or vanilla into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form.

Place apple sauce as a bottom layer in 4 glasses or jars (or use 1 big bowl). Top with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy!

They sit quite well in the fridge so they can be prepared a few hours ahead.

PS! Yesterday also happened to be Noah’s first birthday! Happy day little man! David usually post a little letter to the kids here on their first birthday but he’s been a little busy lately but promises that he will write it in a later post.

Green Chef Gluten Free Meal Delivery Service

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I’m sure by now you’ve heard of meal delivery services. They box up portioned foods and ship them to your home weekly and all you have to do is open the box, follow the recipe steps, and just like that – dinner is done! The convenience of

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Eat Your Beets By Alex Shoebridge

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We hope that by now you realise how important it is to eat a variety of fruit and vegetables every day (see our recent Coaches’ Tip on the importance of food rotation!), and while lots of you will be devouring broccoli, kale and asparagus, there are a few outstanding choices which are often overlooked!

The three we want to tell you about today are carrots, beetroot and ginger.


Carrots are a great source of antioxidants with a high fibre content, the latter promoting a healthy digestive tract and blood sugar stability. They contain β-Carotene (Beta-Carotene) which the body converts into Vitamin A. Vitamin A is essential for healthy skin, good vision, and a healthy immune system. β-Carotene has also been shown to slow cognitive decline and help older people retain lung strength.


Beetroot is a great source of iron and folic acid. They can help lower blood pressure, have recently received a lot of press for their well-documented boost to exercise performance and they can even help to prevent dementia. The nitrates found in beets are converted into Nitric oxide by enzymes in our saliva, which enhances bloodflow and have been shown to improve endurance.


Ginger has anti-inflammatory properties, has been shown to promote energy circulation, and is known to benefit proper blood circulation. It reduces motion sickness and shortens the amount of time we suffer with colds and the flu. Ginger has a beneficial impact on nutrient absorption, and is therefore an ideal choice for improving digestion.


Here are our top two ways of getting these vibrant vegetables into your diet:

1. Grate one large beet, two large carrots, and a thumb-sized piece of ginger; mix in a bowl, then top with some Himalayan Pink Salt and the juice of half a lime; this makes a delicious side salad for lunches and dinners.

2. Blend the three ingredients in a NutriBullet or similar; if the taste is too strong for you, add half an apple or one whole apple to make your super smoothie a bit sweeter.


Alex Shoebridge

Check out our ‘Greens’ products here



Seven Layer Bars: Sweet, Gooey, Dairy-Free Deliciousness

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It’s time for part two of this month’s Kids Can Cook section by the Hatfields. Last week, Katherine and her “mama”, Sarah, shared their easy recipe for homemade dairy-free butterscotch chips. And this week, they’re showing you one of their favorite ways to use those sweet morsels: dairy-free seven layer bars!  I love Seven Layer Bars. I was […]

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Dairy-Free Bechamel: Easy Vegan & Allergy-Friendly White Sauce

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When I shared my review of Ripple Half & Half, many of you were intrigued by how it would work in recipes. I had done some quick sauce experiments before writing the review, but decided to give it a more thorough testing in dairy-free bechamel. Bechamel is a basic white sauce that is versatile and […]

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Product Review: Reflex Nutrition Build

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Looking for a quality plant based (Vegan) high protein and high carbohydrate blend?

Looking for something that is going to help with BUILDing and maintaining muscle mass?

How about a product that uses top quality ingredients including French yellow split peas, oats, natural steviol glycosides for added sweetness, contains good bacteria & digestive enzymes….and more.

Yeah, there’s a lot going for the Reflex Nutrition Build and here we’re going to dig a little deeper during the Discount Supplements official review!

Taste & Texture

Have you ever had a pea protein based protein powder before or a product that uses pea protein?

If so, you no doubt experienced a pretty ‘gritty’ like texture that wasn’t pleasant but because of the excellent amino acid profile that peas offer it’s often been something that had to be put up with.

Well…..not anymore!

Reflex Build

Reflex Nutrition have developed a pretty remarkable method of making Pea Protein powder a LOT more palatable, smoother and pleasant in general meaning that the Reflex Nutrition Build really stands outs in this category similar to the Reflex Nutrition Pea Protein in the plant based protein category.

Overall the taste is good, for a plant based product it’s very good in fact as generally they are a lot harder to flavour than similar protein sources such as Whey Protein.

When it comes to the texture it’s pretty smooth and easy to drink too.

Overall, a huge step forward in high calorie plant based gainers – top marks!


With 54g of protein per serving and 54g of carbohydrates the Reflex Nutrition Build packs a serious nutritional punch!

With 6-7g of fat it’s pretty low in fat considering the 136g serving size and each serving delivers around 500 calories of muscle building, vegan friendly goodness.

Product Highlights

Premium ingredients
Suitable for Vegetarians and Vegans
Dairy alternative
High in protein that contributes to the growth and maintenance of muscle mass
High in fibre
Includes environmentally friendly sourced ingredients
Easily digestible
Sweetened with natural steviol glycosides

Final Thoughts

Overall we think this product sets a new standard for plant based gainers.

It boasts excellent ingredients, is easily digestible, revolutionary smoothness for a Pea protein product and something that is catching the attention of many in the short time that it’s been around.

For more information on the Reflex Nutrition Build and to get yours hands on a tub, check it out here today on Discount Supplements!