Mmmacademia, Strawberry & Lime Cheesecake

I've always had a sweet tooth and I've had many of my own experiences with all of the sugar cravings associated with blood sugar imbalance.

But after healing my gut and learning all there is to know about dysbiosis and the right kinds of sugar and carbs, I no longer fear sugar, which leads me to today's recipe: Macadamia, Strawberry & Lime Cheesecake!

This recipe is made with 100% whole foods which means it's easier for the gut to digest and assimilate. The ingredients are rich in nutrients like protein, fat and high fibre carbs which helps to slow down the release of sugar into the blood.

This allows for the food to move through the gut in a timely fashion so the villi can absorb more nutrients. This is important so that we are the ones utilizing our food, not primarily the microbes or yeasts living in our gut.

It also allows our digestive organs to secrete enzymes and bile at a healthy pace. Many of those with IBS have digestive organs that are exhausted and are burning out.  Nutrient dense foods and meals (including desserts) help to avoid energy crashes and sustain clean, clear energy through the day.

This dessert is gluten-free, vegan, refined sugar free and is perfect for both our Detox and Low FODMAP portions of our 12-Week Gut Restore Program (slight modifications for the low FODMAP diet below).

P.S. If I had known how easy making raw deserts is I would have started a loooong time ago. This takes no time at all, and is almost impossible to mess up. Don't be intimidated, give this beauty a try! You won't be disappointed, I promise.

Nuts & FODMAPs

Most raw cheesecakes and desserts are made with cashews, but given that cashews are high FODMAP, I wanted to make sure you guys could not only get the goodness of a desert being very allergen-friendly (GF, V, etc), but also have it SIBO and IBS friendly, too!

Macadamia are low in the sugars that tend to be poorly tolerated in the gut and that certain microbes prefer to feed from. Those sugars make up the acronym FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polys).

By cutting out the FODMAPs at a particular time in the 12-Week Gut Restore Program, we've seen an 85% success rate in improving the symptoms of IBS and SIBO. It's incredible what we can do to get on the other side of SIBO when using a comprehensive and strategic approach to restoring balance in the microbiome.

Ok, ok, enough of the scientific talk, let's get to the good stuff, right?
I'm excited, too!

Mmmacademia, Strawberry & Lime Cheesecake

This recipe was inspired by my personal favourite allergy-friendly baker: The Unconventional Baker, with a few modifications to cater to our IBS community. Check out her recipes, they're legit out of this world!

*Make sure all ingredients are at room temperature

Crust Ingredients:

• 1 cup raw walnuts
• 3 soft medjool dates, pitted (replace with 2T of coconut oil for low FODMAP modification)
• 1 tbsp maple syrup

Filling Ingredients:

• 1½ cups macadamia nuts, presoaked for 4 hours and rinsed (or soak in boiling water for 15 mins prior to beginning)
• 9 tbsp maple syrup
• 5 tbsp coconut oil, liquified
• 7 tbsp lime juice
• zest of 1 lime
• 1 tsp pure vanilla extract
• ¼ tsp salt
• 1 cup fresh strawberries (frozen is a great option cost-wise and nutritionally they're at their peak. Just make sure they're thawed first)

Extra Strawberry Layer:

• 1 cup more fresh strawberries
• 1 tbsp coconut oil, liquified

Directions:

1. Place all of the crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into a springform pan and press down firmly. Place in the freezer while working on the filling.
2. Using a blender, blend all filling ingredients into a smooth mixture (I use a Vitamix but any blender will work great. Just pause frequently to scrape down the sides and keep blending).
3. Pour all but 1-2T of the mixture into the pan over the crust. Place back in the freezer.
4. Add extra strawberry layer ingredients into the blender and blend. Carefully pour this over the filling in the pan.
5. Cover the pan with a cloth towel and place in the freezer overnight (I know, but your patience will be rewarded!)
6. Remove the cake from freezer when ready to eat. Either 15 mins on the counter to thaw, or 1 hour in the fridge. I like to cut this into pieces and freeze individually in glass containers, for easy future snacking :)
7. Enjoy, my brave IBS warriors! This one's for you!

If you enjoy this recipe, please share with those you think may benefit from a little allergy- friendly, deliciousness.

Check out the recipe video for this cheesecake!

In good health and happiness,
Cassandra Hope, RHN
Co-Founder The IBS Academy