It’s autumn and the season of falling leaves and pumpkin-spiced everything has finally emerged. Why not enjoy some waffles on a Sunday morning or spice it up with these jarred pumpkin spice cheesecakes. We all know that Beijing is not an easy city to have allergies in, so that’s why we wanted to create some recipes that are easy to cook at home and can be made with readily available ingredients. These gluten- and lactose-free pumpkin waffles and cheesecake are so delicious that you won’t be able to tell that it was made for people with dietary restrictions.
Pumpkin Spice Mixture
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Jarred Pumpkin Spice Cheesecake
For the crust:
1 cup of almond flour
½ cup of desiccated coconut oil
½ dried cranberries
¼ cup honey
1 tablespoon coconut oil
In a sauté pan, heat up the coconut oil, sauté the almond flour and desiccated coconut until the mixture is golden brown. Add all ingredients together in a food processor. Pulse till all the ingredients stick together. Take your four jars and divide the mixture over the bottom. Make sure to press the mixture. Set in the fridge for 1 hour.
For the filling:
3 cups cream cheese
2 cups roasted pumpkin
2 teaspoons pumpkin spice
(or more to taste)
1/4 cup honey
1 cup whipping cream
Take the cream cheese out of fridge one hour before so it softens. Add all the ingredients together, except the whipping cream. Mix in a food processor till smooth. Add on top of the crust. Set in the fridge. Before serving, add whipping cream and dollop on the top of the pumpkin cheesecake.
Pumpkin waffles
2 cups almond flour
1 cup tapioca flour
1 cup roasted pumpkin
2 teaspoon baking soda
6 eggs
1 cup almond milk
¼ cup oil
Mix all the ingredients in a blender or mixer. Heat up your waffle iron and cook the waffle batter, till golden brown. It doesn’t get much easier than that. Before you know it, you’ll have an awesome spread of waffles ready to be devoured.
Photos: Uni You
