Fake Lemon Cheesecake

Ingredients for 6 servings:

• 1 cup of oatmeal
• ½ cup rice flour or other flour
• ½ cup walnuts or pecans
• 1 tsp ground cinnamon
• ½ tsp salt
• ¼ cup oil, tasteless
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup millet
• 2 cups of water
• ½ cup cashew nuts
• 0.33 cups lemon juice
• 0.33 cups maple syrup
• 2 tsp vanilla extract
• 1 tsp lemon extract, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lemon Teacake, dairy-free, egg-free and gluten-free

Mix the oats, flour, nuts, cinnamon, and salt well. Mix the oil, maple syrup, and vanilla extract separately, then stir into the dry mixture until well blended. Press firmly into the bottom of a small (approx. 20-25 cm) springform pan and bake at 180 degrees Celsius for 10-12 minutes, then let cool. Bring the water and millet to a boil and simmer on low heat for about 45 minutes, until all the water is absorbed and the millet is soft. Blend all the other ingredients in a blender until you get a smooth paste. This may take some time depending on your blender; the mixture should be as smooth as possible. Once the millet is ready, let it cool slightly, then add it to the blender while it’s still warm and continue blending until everything is nice and smooth. Spread it over the base and let cool for half an hour. Then place it in the refrigerator and chill for at least 4 hours. If you cover the cake with cling film in the refrigerator, the surface won’t crack and the cake will stay smooth. If you use rice flour, the cake is gluten-free. It will keep for about 3 days, if you don’t eat it all.