'Pumpkin pie cheesecake' (AIP, Paleo, low FODMAP)
My good lord this is such a treat. Being restricted to an AIP and low FODMAP diet means desserts are virtually non existent. If you're like me, you've probably scoured the internet for days in the hope that someone somewhere has replicated every flavour of Ben and Jerry's and adapted them to suit your dietary requirements. But the truth is, they haven't. I actually couldn't find any low FODMAP and AIP compliant desserts that I could tolerate at all until fairly recently. Now I have a whole repertoire to share with you lucky people. I'll also be recreating some classic British puds so stay tuned for those.
This dish is somewhere in between a pumpkin pie and a cheesecake and it tastes so damn good. The base is just like a classic cheesecake base and the filling is sweet and almost caramel like with hints of spice. It keeps really well and tastes even better the next day when its had a good while to set in the fridge. This is AIP compliant with an adaptation for low FODMAP.
Before you begin you will need:
A food processor
A 15 inch loose bottom cake tin
7 of my gingernut biscuits for your base
For the base
7 gingernut biscuits
3 dessert spoons of melted coconut oil
For the topping
2 packed cups of baked, soft sweet potato for AIP or 2 packed cups of roasted soft sweet squash for low FODMAP ( I like coquina best as this can be incredibly sweet)
1 cup of tiger nut milk (or any lactose free milk you can tolerate)
2 dessert spoons of maple syrup
1 tablespoon of gelatin
1 teaspoon of ground ginger
1 teaspoon of cinnamon
A pinch of ground cloves
To make the base, place the gingernut biscuits in a bowl and give them a good bash with the end of a rolling pin. Keep breaking them up until you are left with a bowl of crumbs. Add the melted coconut oil and stir thoroughly ensuring the crumbs are lightly coated in the oil. Pour the crumb mixture into your cake tin and press firmly to form an even base layer. Place this in the fridge to set for 40 minutes.
To make your pumpkin pie layer, add your cooked potato or squash to your food processor with the ginger, cinnamon and cloves. Add your tigernut milk to a saucepan and sprinkle your gelatin powder evenly over the surface. Allow this to bloom (let the gelatin go translucent as it absorbs the milk). Turn the heat to medium and stir gently ensuring there are no clumps of gelatin. Once the milk is beginning to simmer, remove it from the heat. It should be slightly thickened and creamy. Add the milk mix to your blender with your potato/squash and then add your maple syrup.
Blend the mixture together until fully incorporated and you have a thick creamy liquid. Taste the mix and add extra maple syrup if you want it sweeter.
Remove your cheesecake base from the fridge and pour the mixture on top. Place this in the fridge for a minimum of four hours to set.
This will keep for up to 3 days in an airtight container.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.