Wow, this is the best! You’d never guess the ingredients! It neither used dairy nor soy products. We really enjoyed this amazing teasecake from the The Ultimate Uncheese Cookbook.
Yield: 1 9″ teasecake
for the crust:
- 1/2 c. ground almonds
- 1/2 c. either rolled oats or granola and or bran
- 1 c. whole flour
- 1&1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 4 oz.vegan margarine
- 1 to 1&1/2 Tbs. agave or maple syrup
for the filling:
- 1/2 c. uncooked millet
- 2 c. water
- 1/2 c. raw cashews
- 1/3 c. key lime juice
- 1/3 c. agave or maple syrup
- 2 tsp. vanilla extract
- 1 tsp. lime extract (lemon works fine here, too)
for the blackberry sauce
- 2 cups fresh blackberries, washed and picked over
- 2-3 Tbs. sugar
- 1/4 cup water
- splash lemon juice
- 1 tsp. cinnamon
- 2 Tbs. cornstarch mixed with 3-4 Tbs. water
To make the crust:
- Mix the ground almonds, oats, bran and flour in a large bowl.
- Add the cinnamon and salt and mix together.
- Cut in the vegan margarine until the mixture resembles sand.
- Add the syrup and mix to form a ball.
- Place the crust into an oiled tart form or spring form.
- Put most of the dough in the center and using your fingers, press to thin the mixture towards the edges.
- Allow the dough to go about 1/4 of an inch up the sides.
- Place the dough in the refrigerator to harden for 1 hour.
- Bake at 350 F, in a preheated oven for 5-10 minutes or until golden.
- Remove from the oven and allow to cool completely before filling.
For the filling:
- Bring the millet to boil in a small saucepan with a tight fitting lid.
- Once the millet is boiling, turn the heat down to simmer and cook with the lid on until the liquid is absorbed, this will be 30-40 minutes longer. I did not peek, but until after 30 minutes, and the millet was done.
- Meanwhile, puree the cashew nuts, with the lime juice, syrup and vanilla. I used my blender. Puree until it is a very smooth creamy liquid.
- When the millet is done, add millet and blend as creamy as you can get it.
- Sample the mixture and adjust according to your taste. You may want it a bit sweeter, or more of a citrus flavor, however I found it perfect and not needing any adjustment.
- Allow the millet mixture to slightly cool.
- Once your crust has cooled, pour into the crust and allow to sit for 30 min at room temperature.
- Refrigerate for at least 4 hours before serving.
- Top with the berry sauce and some fresh berries.
For the sauce:
- Place the washed berries in a small sauce pan.
- Add the sugar and 1/4 cup of water and cook.
- When the berries have softened, push the liquid through a sieve and remove the pits.
- Return the sauce to the pan.
- Mix the lemon juice, water corn starch and cinnamon together in a small bowl and add to the berry sauce.
- Heat until the sauce becomes clear and thick.
- Set aside to cool.
- Shortly before serving the teasecake.
- Carefully pour the blackberry “sauce” over the top.
- It will be semi-liquid/semi-jell.
- Garnish with fresh berries dotted around on top.
Any berry sauce would be delightful on this tasty teasecake. Based on a recipe from the The Ultimate Uncheese Cookbook.