Dessert, Pane e Dolci, Vegan, Vegetariane

Apple Crumble Cheesecake Slices

Step 1 di 6

Preheat the oven to 180C and grease and line a 9x9in baking tin.

Ingredienti

For the base

150g oat flour
80g stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
100ml almond milk
100g apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

300g silken tofu
40g stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

75g oats
25g flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

For the base

5.25oz oat flour
2.8oz stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
3.5fl. oz almond milk
3.5oz apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

10.5oz silken tofu
1.4oz stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

2.63oz oats
0.88oz flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

Step 2 di 6

First make the base: Mix together the flaxseed and water and leave to stand for 5 minutes. Then add to your Ninja Kitchen Nutri Ninja blender along with the other ingredients and blend to form a batter.

Ingredienti

For the base

150g oat flour
80g stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
100ml almond milk
100g apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

300g silken tofu
40g stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

75g oats
25g flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

For the base

5.25oz oat flour
2.8oz stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
3.5fl. oz almond milk
3.5oz apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

10.5oz silken tofu
1.4oz stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

2.63oz oats
0.88oz flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

Step 3 di 6

Pour this into the tin and spread out evenly. Bake for 10 minutes.

Ingredienti

For the base

150g oat flour
80g stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
100ml almond milk
100g apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

300g silken tofu
40g stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

75g oats
25g flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

For the base

5.25oz oat flour
2.8oz stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
3.5fl. oz almond milk
3.5oz apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

10.5oz silken tofu
1.4oz stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

2.63oz oats
0.88oz flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

Step 4 di 6

Meanwhile blend the cheesecake layer ingredients together and pour over the base to cover. Bake for 10 minutes.

Ingredienti

For the base

150g oat flour
80g stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
100ml almond milk
100g apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

300g silken tofu
40g stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

75g oats
25g flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

For the base

5.25oz oat flour
2.8oz stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
3.5fl. oz almond milk
3.5oz apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

10.5oz silken tofu
1.4oz stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

2.63oz oats
0.88oz flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

Step 5 di 6

Mix together the crumble topping ingredients, remove tin from the oven, sprinkle over the top to cover, return to the oven and continue baking for a further 10 minutes until firmed up.

Ingredienti

For the base

150g oat flour
80g stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
100ml almond milk
100g apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

300g silken tofu
40g stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

75g oats
25g flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

For the base

5.25oz oat flour
2.8oz stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
3.5fl. oz almond milk
3.5oz apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

10.5oz silken tofu
1.4oz stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

2.63oz oats
0.88oz flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

Step 6 di 6

Leave to cool then pop in the fridge for at least 30 minutes. The cut into 9-12 squares and enjoy!

Ingredienti

For the base

150g oat flour
80g stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
100ml almond milk
100g apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

300g silken tofu
40g stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

75g oats
25g flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

For the base

5.25oz oat flour
2.8oz stevia
2 tbsp flaxseed + 2 tbsp water
1 tsp baking powder
1 tsp cinnamon
3.5fl. oz almond milk
3.5oz apple puree
3 tbsp maple syrup
1 tsp vanilla extract

For the cheesecake layer

10.5oz silken tofu
1.4oz stevia
2 tbsp cornflour
1 scoop vegan vanilla protein powder
1 tsp vanilla extract

For the crumble topping

2.63oz oats
0.88oz flaked almonds
1 tsp cinnamon
3 tbsp maple syrup
3 tbsp oil

Metodo di cottura:

Standard