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"These Guayaba Cheesecake Flautas are inspired by my Mexican-American heritage. I grew up with a bi-cultural family in Mexico City, and guayabas are very traditional this time of year. This recipe reminds me of my childhood growing up in Mexico with guayabas and Ponche Navideño. The cheesecake filling, salted caramel, spices, pomegranates, and guayabas become the best combination of flavors of Mexico and the United States." - @chefvanessamusi
In the season of remembrance, we were so grateful to spend time in the kitchen with Chef Vanessa talking about nostalgic holiday recipes! The holidays can bring back memories of home, loved ones, and childhood, but one thing we always remember is the delicious food! We believe food is one extra special way to remember and connect with loved ones near, far, and those who are always in our hearts.
1 package Siete Grain Free Almond Flour Tortillas
Ghee or Oil of Choice, for frying
3 cups Guayaba, cut in half, remove ends and keep the seeds
½ Vanilla Bean, or use vanilla bean paste
¼ cup Maple Sugar or Coconut Sugar
1½ cups Water
1 Cinnamon Stick, small
1 cup Vegan Cream Cheese of Choice
⅛ cup Confectioners Sugar or Powdered Sugar to taste
10g Sweetener of Choice
½ cup Brown Rice Syrup
⅛ cup Coconut Sugar
Salt to taste
½ cup Coconut Cream
½ tsp Vanilla Extract or Vanilla Paste
1 tbsp Vegan Butter
Vegan Salted Caramel or Dairy Free Cajeta
Siete Grain Free Shortbread Mexican Cookies, crumbled
Pomegranates or Raspberries, sprinkled on top
In medium stainless steel pot, cook guayabas in water with maple sugar, vanilla bean, and cinnamon until soft and seeds inflate.
Remove guayabas from syrup and remove seeds.
Chop guayabas finely and then cook in pot with maple sugar, cinnamon and water until thick and a jam is formed.
Mix vegan cream cheese and sweetener in bowl.
Place ⅛ cup cream cheese filling and ⅛ cup guayaba filling on each tortilla. Wrap as a flauta.
Using a nonstick skillet at medium heat, fry until golden with ghee turning constantly so it's evenly golden. Sprinkle with cinnamon sugar blend while hot.
Garnish with salted caramel, crumbled Shortbread Mexican Cookies & pomegranate seeds, and enjoy!
Cook the coconut sugar + honey brown rice on medium heat until the sugar dissolves.
Add the coconut cream, vanilla and butter, and salt. Cook over medium heat until thickened.
Whisk constantly with a whisk until it thickens and has a caramel/dark-honey color.
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