Guilt-less Desserts & Treats for your Family
So I’ve learnt a some things about myself over the past few days and I want to share one thing with you to make sure you all hold me accountable. And maybe there’s some other Type A personalities out there who may benefit from my (cough cough) wisdom.
If you’ve been following Mummy Made.It for a while now you’ll know that I like to do things. I work part time as a Chiropractor, I have this blog, I have 3 kids, I’m training for an Ultramarathon and occasionally I sleep when my 1.5yo daughter will let me. My days are busy with kids, household duties, cooking (and all the bloody cleaning) and whatever else I can fit in. I’m not good at ‘taking it easy’ and I’ll always find an opportunity to add something else to my long list.
Now my days are probably the same as millions of other women’s out there but here’s what I learnt about myself on the weekend. Because I am so busy and so invested in the next challenge I have failed to recognise and acknowledge all that I have achieved so far.
I’ll give you an example. Back in February I completed my 1st marathon. I pushed and struggled my way through 42kms of pain to get a shiny medal as I crossed the finished line. Whilst I had worked really hard for many months to achieve this goal my thoughts immediately after (other than ‘I don’t think I can walk to the car’) weren’t “That was amazing, I’m awesome”. Rather they were “Alright that was good. Next”. I failed to acknowledge the magnitude of completing my first Marathon as the expectations I place upon myself are so high that a Marathon isn’t a cause for celebration.
How crazy is that??!
Not every milestone you achieve will be running 42kms, but all milestones need to be acknowledged and celebrated. I had gotten so stuck in thinking that everyone had such high expectations of themselves, and that my goals and achievements were really just mediocre, that I had failed to see the awesomeness that is my life.
It’s a complex thought as ‘high achievers’ often only view their achievements as mediocre and are therefore never fulfilled as they are continually chasing the pot of gold at the end of the rainbow. It’s not a conscious decision but one that’s part of being a Type A personality who occasionally resembles the Energizer Bunny.
One of the reasons I came to this realisation on the weekend was when a friend told me I inspired her. I didn’t want to tell her she was wrong, but I couldn’t understand why she thought I had qualities that she admired. Then she told me some of the things I’ve done in my life and I realised that if that list belonged to anyone else I’d probably think that they were pretty cool too.
I’m not sharing this with you to ‘big note’ myself but to let you know that I plan to be kinder to myself. Don’t think that means that I’ll be slowing down, instead it means I will start to appreciate what I do more and reward myself rather than just setting another goal. Whatever your milestone is, make sure you give yourself a pat on the back for achieving it. It may be as simple as walking 3 times a week to improve your health or a tad more complicated in mastering a new language. Whatever your achievement is make sure you stop, reflect on your amazingness and eat some healthy cake!
Let me get this out of the way first. This Lemon Cauliflower Cheesecake does not taste like a baked cheesecake. It doesn’t taste like a baked cheesecake because it’s not a baked cheesecake; it’s an almost raw cheesecake (please remember to cook the Cauliflower first!!). It has more of a mousse cake consistency, but that just didn’t sound as exciting as a Lemon Cauliflower Cheesecake. The only reason I give you this warning is my husband’s response when he tried it was “it’s really good but it doesn’t taste like a baked cheesecake”.
Maybe exciting isn’t the right word. “Weird and crazy” you say; I get why you might say that but I’d prefer to call it adventurous or innovative. Another great word, and perhaps the only one that matters is TASTY!!
Sorry Sweet Potato but Cauliflower is my new favourite obsession. I’ve been experimenting with lots of recipes lately and have managed to fit cauliflower into a chocolate cake, a white cake, multiple ice creams and now this Lemon Cauliflower Cheesecake. This is the first of the Cauliflower recipes I’m sharing with you… so stayed tuned for more weirdness!!
Making this Lemon Cauliflower Cheesecake couldn’t be easier. The base is made from my super allergy friendly Tiny Teddy recipe, but any biscuits could be used to make the crumbs needed to bind with the coconut oil. Once you’ve made the base it’s set in the freezer while you get to work on the filling. To make the Lemon Cauliflower Cheesecake filling you will need a blender (or a hand held blender stick) but that’s really it. All the ingredients are blended together until a smooth, super zesty cream is made. To make sure that the filling doesn’t flop right out of the base I have used gelatine to stabilise the filling. A small amount of gelatine added to water and then rewarmed to dissolve, is added to the Lemon and Cauliflower mixture to give it the structure that it needs. The gelatine, along with the thickened coconut cream, will ensure that when you cut your 3rd slice of Lemon Cauliflower Cheesecake it will hold it’s shape beautifully. If you are looking to make this recipe Vegan you will need to omit the gelatine and either use a vegan friendly alternative or make the Lemon Cauliflower Cheesecake as individual parfaits in glasses.
The key to this Lemon Cauliflower Cheesecake is making sure that the Cauliflower is well cooked and ‘squishy’. Now I know ‘squishy’ isn’t really a cooking term but I want you to make sure that there are no hard bits in the cauliflower and it’s limper than an English bowlers’ arm at the Ashes. If the cauliflower is cooked right (I steamed mine over a pot of boiling water for 15-20 minutes) then there’ll be so signs of veggie chunks in your Lemon Cauliflower Cheesecake.
I often get asked if kids will eat vegetable based desserts, especially when it’s a commonly hated vegetable like the poor Cauliflower. Let me tell you who ate the majority of this Lemon Cauliflower Cheesecake; 5yo S. The kinder boy could not get enough of the cream filling, so much so that I kept finding left over bases around the kitchen as he desperately scraped off all the remaining Lemon Cauliflower Cheesecake filling… and that was even when he knew the ‘secret ingredient’. So will your kids eat it? I hope so but if they don’t it will mean more for you!
- 300 grams of biscuits are needed to make the cheesecake base. You can use store bought or make these Healthy Tiny Teddies. The recipe will make more than you need so you get to nibble on the left overs!
- 1/2 Cup Coconut Oil, slightly softned (not melted)
- 1/2 Cup Maple Syrup (Rice Malt Syrup or Honey can be substituted)
- 4 teaspoons Vanilla Extract
- 1 Cup plus 2 Tablespoons Arrowroot/Tapioca Flour
- 2/3 Cup plus 2 teaspoon Coconut Flour
- 1/2 teaspoon Bicarb Soda
- 1/4 teaspoon Salt
- Extra (for base) 1/3 Cup Coconut Oil, melted
- 1 Cup steamed and smooshed Cauliflower (to cook Cauliflower; place in a steamer over boiling water and cook for 15 minutes or until soft. Alternatively, cook the Cauliflower in the microwave)
- 1 1/2 Cups Coconut Cream (this will require 2 400ml cans of Coconut Cream/Milk, lid removed and placed in the fridge overnight to thicken. only use the thickened cream, not the watery part)
- 1/2 Cup Maple Syrup (Rice Malt Syrup or Honey can be substituted)
- 2 teaspoons Vanilla Extract
- Dash of Salt
- 2/3 Cup Lemon Juice
- Zest of 2-4 Lemons (depending on the tartness)
- 2 1/2 teaspoons Gelatine (omit for a vegan version or use a vegan friendly stabiliser)
- 3 Tablespoons of Water
- Put all the ingredients (except the extra coconut oil) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
- Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
- Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
- Pre heat the oven to 180C/360F. Line 2 baking trays and grease.
- Take 1 tablespoon of mixture and roll into a ball. Place on the tray and flatten (not to flat but less rounded)
- Place the tray in the oven and bake for 8-10 minutes. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
- Once the cookies have cooled, place them and the melted coconut oil in a blender and process until fine crumbs form and the mixture starts to bind.
- Take a lined 20cm/8 inch springform cake tin and press the mixture into the tin. Make sure the bottom and sides are evenly covered.
- Place the tin in the freezer for 30 minutes then remove and fill.
- Place all the indredients (except the water and gelatine) in a blender and process until smooth. Check the lemoniness of the filling and add more zest if required.
- In a small bowl sprinkle the gelatine over 3 Tablespoons of water and allow to sit for 3 minutes to set. Fill a larger bowl with hot water and place the gelatine bowl over the water and dissolve (alternatively do this in a small saucepan over a low heat)..
- Add the dissolved gelatine mixture into the cream and blend until combined.
- Pour the cream into the set biscuit base and place on the fridge for 4-6 hours or until set (over night is ok).
- If desired, top with lemon segments. The Lemon Cauliflower Cheesecake must be stored in the fridge.
- If using a Vegan friendly stabiliser follow it's instructions and add to the blended cream mixture.
- If not using a stabilser, make individual parfaits instead by pressing the processed cookie crumbs into a glass and making layers with the lemon cauliflower cream and the cookies.