January 14, 2021
But stay with us. This Dairy Free Cheesecake with Grain Free Mini Buñuelo Crust recipe will make any buñuelo-lover smile. Because no matter how you slice it, a Mini Buñuelo crust is a must this season.
Siete Family Foods
3 tbsp Coconut Oil
¼ cup Almond Flour
1 cup Cashews
8 oz Dairy Free Cream Cheese
1 cup Coconut Milk
¼ cup Date Sugar
1 tsp Vanilla Extract
2 tbsp Maple Syrup plus 1 Tbsp for filling
⅛ tsp Salt
3 tbsp Almond Butter (heat lightly to soften)
Preheat the oven to 350ºF. In a food processor, combine buñuelos and almond flour. Pulse until completely fine.
Add melted coconut oil, 2 tbsp maple syrup, and pulse until combined. Spray an 8 inch springform pan with avocado spray and spread buñuelo crust. Bake for 12 minutes.
In a blender, combine cashews, coconut milk, date sugar, dairy free cream cheese, maple syrup, vanilla extract and a pinch of salt. Blend until smooth.
Transfer onto the crust and swirl softened almond butter over the top. Bake for 45 minutes. Refrigerate for 4 hours or overnight before serving. Serve with fresh raspberries.
Optional: Serve with berry sauce/coulis over chilled cheesecake.
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July 29, 2021
July 28, 2021
July 28, 2021
Growing up in a house of seven, dinner was a balancing act to say the least. Some of us wanted pizza, some of us wanted frijoles, some of us wanted tacos— it really depended on the day. Our mom, Aida, was up for the challenge. She took two of those cravings and started cutting what we called "bolillos" (rolls of bread) in half, smearing butter across the top, and covering them in frijoles, pizza sauce, cheese, and sticking them in the oven. We didn’t really have a name for these until one day it hit us. From our family to yours, Frijolizzas.
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