Recipe: Salted Caramel Millet Cheesecake with Almond Brittle and Butterscotch Sauce
Ingredients (Yields 12 slices):
For the Base:
400g Brazil Nuts (Soaked for 1 hour)
3-4 Tbls Rice Syrup or Maple Syrup
For the Filling:
200g Uncooked Millet
600g Millet or Brown Rice Amasake
100ml Maple Syrup
4 Heaped Tbls Agar Agar dissolved in 65ml Rice, Oat or Almond Milk
1 Vanilla Pod Scraped
For the Caramel:
200g Dates (Soaked for 1hr)
45g Cashew butter
1 tsp lemon juice
1 tbs Pure maple syrup
1 Vanilla Pod Scraped
¼ Tsp Sea Salt
soaking water incase it needs loosening
For the Brittle:
200g Flaked Raw Almonds
100ml Brown Rice Syrup or Maple Syrup.
¼ Tsp Fine Sea Salt
– Firstly cook the Millet. Put the millet in a pot with triple the amount of water and a pinch of salt. Bring to a boil then turn down to the lowest heat and leave to cook for 20min with the lid on. Once done turn off heat and leave to cool.
– Pre-heat oven to 200Degrees Celsius and Roast the Brazil Nuts for 8-10min or until they turn golden brown. Take out and leave aside to cool for 5-10min.
– Once cooler add Brazil Nuts to a food processor and blend for a few minutes until it becomes ground like a powder
– Then add the sweetener and sea salt keep blending until sticky and thick. Do not blend for too long though as it will become very loose like a nut butter
– Take an 6inch cake tin and line the rim with a strip of lightly oiled baking paper. Add the nut mixture to the bottom so that it covers the bottom evenly. Use a spatula or your hands to press it down so it is firmly sealing the whole bottom of the cake tin and so that it is firm.
– Now take 2 cups of the cooked millet and put in the food processor. Add the remainder of the ingredients minus the agar and milk.
– Start to blend. Blend until creamy and the millet grain is totally broken down.
– Separately dissolve the agar agar in the rice milk on a low heat until fully dissolved. You will need to keep stirring it repeatedly with a whisk or spoon. It will be a thick goey liquid.
– Add the mixture to the food processor so it becomes a lovely thick puree type consistency. Blend a few more minutes so that it is well mixed in.
– Once done take out and pour evenly into your cake tin over the base layer of nuts. Spread evenly out with a spatula.
– Then put in the freezer to set. Should take between 20-30min.
– Now make your almond brittle & caramel sauce
– For the caramel add everything to a food processor or blender until nice and creamy. Leave aside 2tbls of the frosting in a separate jar or glass.
– For the brittle add the almonds to a frying pan and toast on a medium heat until started to turn golden brown. Then pour on the sweetener and a pinch of salt and keep mixing well on the heat so that it is well covered.
– Leave aside to set and become hard.
– Once the cheesecake is set take it out of the freezer and cover the top with caramel frosting. Then take the extra 2tbls of frosting and add 1/4 Cup Rice or Almond Milk and mix really well. It should be like a single cream. If it is too thick add a little more milk.
– This is the butterscotch sauce – pour this over the top of the cake so that it drips down the sides and add the almond brittle
Nicky is a Certified Macrobiotic Nutritionist, Counsellor and Chef who specialises in empowered balanced health that comes from the inside out.
You can visit her website for more here
Nicky will be demonstrating on the Fine Food Live stage at Speciality & Fine Food Fair