UNCHEEZE CAKE

(Adapted from a recipe by Katie VanPetten)

Oatmeal Crust

1 c. quick oats
¾ c. whole wheat flour
½ c. ground nuts
1 tsp. Cinnamon
¼ tsp. salt
1 tsp. Vanilla
¼ c. olive oil
¼ c. Maple syrup

Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare a pie plate, 8X8” pan or 9” springform pan. Press into pan. Bake at 350 for 10-12 min.

Filling:

½ c. millet (well rinsed)
2 c. water
½ tsp. Salt

Cook these together for 45 minutes.

1/3 c. cashews
1/3 c. lemon juice
1/3 c. pure maple syrup
1 tsp. Vanilla


Blend cashews, lemon juice, syrup & vanilla together until smooth. Add cooked, hot millet. Blend again. Pour over crust & chill several hours or overnight.

Before serving add fruit topping or fresh fruit.

Fruit Topping

1 12 oz. Can frozen fruit juice concentrate (I usually use white grape or apple)
2 cups water
3-4 T. cornstarch (mix in with part of the water)
2-3 cups berries, peaches, apples, etc.

Bring the juice concentrate and 1 ½ c. water to a boil. Mix the cornstarch into the remaining ½ c. water. Add fruit to hot juice. Stir in cornstarch.


(To make a topping with fresh strawberries, thicken the juice concentrate as described. Allow to cool a little, and then stir in the sliced fresh berries)

This recipe is wonderful! A definite potluck pleaser.