Apparently I like to do things in threes, when I look back at my most recent posts; there’s definitely a theme.
I’ve been collecting these recipes and decided today was the day to make THEM ALL! 😊. Go big or go home!
Lemon tofu cheesecake. With extra meyer lemons from a current food adventure, that I will definitely be writing about soon, they’re still fermenting. And a freezer full of tufu, it seemed like a no brainer.
Following this recipe for the cheesecake.
www.vegetariantimes.com – Lemon Tofu Cheesecake
And an almond flour recipe for the crust, I almost went sans crust cause I didn’t want the graham cracker version, but I decided at the last minute to experiment with this one.
www.wholesomeyum.com – Almond Flour Crust
I used vanilla flavored ghee and added no sugar!
This ghee is the bomb. I’ve been ordering it from Thrive Market.
I was really happy with how the cheesecake turned out!
I’m still looking for ways to eat a million zucchinis…. Why not in brownies?
www.cleanfoodcrush.com – Zucchini Brownies
I liked that this incorporated different ingredients; oats, peanut butter, honey, unsweetened applesauce and of course zucchinis. They came out of the oven super moist and yummy!
And since it’s such a hot day here, ice cream was a necessity. Definitely not traditional ice cream, but very tasty and so pretty thanks to the beet powder.
This is another fun find that I’ve ordered from Thrive Market and today was its debut!
The hardest part was remembering to freeze the bananas prior. I sprinkled cacao nibs on top, the recipe also suggested rose petals, but I’m just not that fancy.
www.unconventionalbaker.com. – Beet & Banana Ice Cream
Here are all three deserts looking so pretty and complimenting each other well. I did add a blackberry compote on the lemon cheesecake because it was in my fridge from my kids experimenting at grandma’s house. Now, if I just hadn’t had so many tastes before dinner 😉