Scale
Ingredients
Crust
- 1 3/4 c almond flour
- 1/4 c hazelnut meal
- 1/4 t baking soda
- 1/2 t nutmeg
- 1/2 t cinnamon
- 5 T pasture butter, softened
- 1/4 c raw, local honey
- 1 egg
- 1 t vanilla
Filling
- 1 c water
- 1 packet gelatin (grassfed)
- 1 T butter
- 1/2 t vanilla
- 2 T honey or maple syrup
- 2 c plain or vanilla goat or sheep yogurt
Topping
- 2 1/2 c fresh strawberry’s
- 1 T gelatin
- 1/2 c cool water
- 1 t Vanilla extract
- 2 T maple syrup
Instructions
Crust
- Preheat oven to 350 F.
- In a food processor add almond flour, hazelnut meal, baking soda, nutmeg, cinnamon and blend well.
- In a separate bowl mix butter, egg, vanilla and honey. beat well.
- Slowly add dry mix to wet mix and blend.
- Line a 9 inch pie pan with parchment paper.
- Pour crust in. It will be a thick wet crust.
- Bake for 15-18 minutes until golden brown.
- Remove from oven and place in freezer to cool.
Filling
- Heat 1 c water on stove top.
- In a large bowl add gelatin, butter, vanilla and honey.
- Stir in bowling water. mix well and dissolve all gelatin crystals.
- Add a couple pieces of ice to cool off just a bit.
- Add yogurt and whisk. It will have a few lumps but they will work themselves through while whisking.
- Make sure the yogurt gel mixture is smooth and creamy, and pour over cooled crust.
- Refrigerate a minimum 2 hours.
Topping
- In a bowl, mix gelatin and 1/2 c water.
- Add 1 cup strawberries.
- Place mixture into a pot with 1 c water and bring to boil.
- Boil for 5 minutes or until strawberries loose most red color.
- Strain mixture over bowl and whisk to remove syrup from strawberries.
- Once syrup is removed, toss out boiled strawberries.
- Stir in vanilla and maple syrup into the gelatin mixture.
- Chill for 5-10 minutes.
- While its chilling wash and cut up remaining strawberries.
- Place on top of cheese cake.
- Once gelatin mixture has cooled, bast over strawberries.
- Serve cake and keep chilled.