For the crust:
100g (4oz) oatcakes, broken up
100g mixture of chopped macadamia nuts, walnuts, cashew nuts and sunflower seeds (choose your favourite)
50g (2oz) coconut oil or 75g (3oz) butter, melted
30g (1 oz approx) xylitol
1 heaped tbsp. ground ginger
For the filing:
375g (13oz) cottage cheese
300g (10 ½ oz) natural yoghurt
2 tbsp tahini
75g (3oz) xylitol
1 tsp vanilla extract (not artificial vanilla essence)
3 ripe bananas
3 handfuls strawberries
How To Make It:
Put some greaseproof paper onto the bottom of 8 or 9 inch springform pan. Grease the sides of pan with coconut oil.
In a food processor, combine all ingredients of base mixture. Press this mixture onto the pan with a spoon.
Preheat oven at 160c and place in oven for 10 mins. Remove from oven and leave to cool.
In a food processor, now blend all ingredients for cheese mixture until smooth.
Pour this mixture onto the crust.
Place in the oven for 10 mins until the top is just firm to touch. Allow to cool on a wire rack.
Place chopped strawberries on the top and serve. (drizzle strawberry puree if desired)
Erika Doolan - Nutrition Consultant
RUSTICSTONE
by dylan mcgrath
phone: 0863019305 / 01 - 7079596
email: erika@rusticstone.ie
Opening times - Lunch: 12-2.30, Dinner 6-10.30
17 Georges Street, Dublin 2.
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