Zesty Lemon Cheesecake (Vegan & Gluten Free).......

As I have mentioned in a previous blog everyone loves a nice surprise, especially when it’s the end of the week, you are tired and feeling a little jaded - nothing is nicer than some good old fashioned kindness. As you know the super people at Dove Farm have sent me a gorgeous box of goodies to try (for free!!) and I am loving getting all creative! Dove Farm is based on the Wiltshire/Berkshire border and they have had Soil Association approval since they were founded in 1978.Their home baking flour range offers flours which are suitable for those on gluten free, wheat free, diabetic, or other special diets including vegan. The majority of Doves Farm products are also Organic, all are vegetarian and quite a few are vegan. They also have a range of Fair Trade products. What’s not to love?! Sorting through the package from Dove Farm I was delighted to find not one, but two of my favourite products, a large bag of the gluten free white plain flour and the lemon zest cookies. Both are gluten free and suitable for vegans. The next two items I was very excited to see as I have heard about both but not actually tried either of them – a buckwheat quinoa pasta (Mediterranean Buckwheat Quinoa Pasta) and a buckwheat  pasta, again both gluten free and suitable for vegans. Winning! One act of kindness always deserves another so I am delighted to have put together some new and exciting recipes to showcase these amazing products. So let me introduce the Zesty Lemon Cookies……

Zesty Lemon Cheese Cake (Vegan & Gluten Free) (serves 1)

Base:

·         2 Doves Farm Lemon Zest Cookies

·         1 teaspoon of coconut oil melted

 Topping:

·         2 tablespoons of plain vegan cream cheese (I used Tesco Free From)

·         2 tablespoons of vegan yogurt (I used Alpro Soya Yogurt in plain & strawberry, but this is optional. You could use just one flavour or more than two flavours if you wanted!)

·         ½ teaspoon of agave syrup

·         Fruit of your choice to decorate

 How To –

·         Crush the biscuits so they are a crumble and mix with the melted coconut oil.

·         Push into the base of a glass and refrigerate.

·         Mix the cream cheese, agave syrup & yogurt together. If using more than one flavour yogurt use a ratio of 1 tsp of cream cheese to 1tsp of yogurt.

·         Top the biscuit base with the topping mix. If you are using more than one flavour you can layer, swirl or mix them to look as pretty as you want.

·         Top with fruit and leave to chill for 2 hours in the fridge. Enjoy!