Poppy Seed Plum Cheesecake (v +gf)
The other day I made this wintery inspired poppy seed plum cheesecake and it turned out so well and everyone loved it, so I thought I would just share the recipe with all of you here. I decided to make a gluten-free/ vegan version. Obvi it’s up to you whether you want to use gf flour and vegan egg or yoghurt or opt it with the other stuff. I don’t judge. And I quickly wanna note here that I don’t identify with being vegan. I am an intuitive eater but I try to incorporate some vegan dishes. I eat mostly gluten-free because I’m slightly intolerant to gluten and to reduce inflammation for hormonal balance.
If you follow me on instagram you know that I’m really just wining most of my recipes so I sort of have issues recreating something great. Which is why I started writing down my recipes as I go on an old-fashioned sheet of paper. So without further ado, here’s the recipe. (Also due to many requests I also wrote down the German recipe below, with German measurements and all)
Dough:
Coconut oil for cake pan
2 cups gluten-free flour
1/4 cup coconut flour
1 tbsp baking soda
1 tbsp vanilla extract
1 cup warm coconut oil
Filling:
1 kg plums
1 tbsp Vanilla Protein
¾ cup sugar
1 cup poppy seeds
Topping/ Crumble:
1 cup gluten-free flour
¼ cup almond meal
½ cup brown sugar
1 tbsp cinnamon
¾ cup warm coconut oil
If you try this recipe I would love for you to share it on your social and tag me so I won’t miss it and we can indulge together <3
