Gluten Free Vegan Graham Crackers

Contributed by http://gutinstinctnutrition.blogspot.com/2013/02/fmt-next-month.html

Dry Ingredients:

• 3/4 cup sorghum flour
• ½ cup millet flour
• 1/4 cup Sweet Rice Flour
• 1/4 cup sucanat sugar
• 1/2 t Baking Powder
• ½ t Baking Soda
• ½ t Salt

Wet Ingredients:

• 1/3 C Virgin Coconut Oil, melted
• ¼ C Maple Syrup
• 1/4 C Water about just enough for everything to combine
• 1 T Vanilla

Directions:

1. Preheat oven to 325 (if convection, preheat to 300)
2. Combine Dry ingredients in a bowl mix then add all liquid ingredients except water mix again then add in water slowly just enough that everything mixes and combines together.
3. Place blob of dough on a cookie sheet and spread as thin and even as possible with your hands
4. Then score it with a knife to the size and shape you want your crackers
5. Bake in a 325 degree oven for 25-30 minutes or until dry.
6. Pull them our and let them sit out to cool and also additionally dry
7. Once cooled they will break into the size of the crackers you made them!
8. They taste a little too amazing…(why must I be sooo good at baking…. Gah!)

Crust

• 1 1/2 cups graham cracker crumbs (about 6 graham crackers)
• 4 tablespoons vegan margarine (I use Smartbalance)
• 2 tablespoons sugar

Basic Filling

• 2 (8 ounce) packages vegan cream cheese (I use Toffuti)
• 4 tablespoons lemon juice
• 2/3 cup sugar
• 1 tablespoon extra firm tofu or 2 -3 tablespoons fruit pectin

For Key Lime

• 3/4 cup sugar (increase from 2/3 Cup)
• 3/4 cup fresh key lime juice
• 1 teaspoon vanilla

For raspberry swirl

• 1 1/2 cups frozen raspberries
• 2 tablespoons lemon juice
• 1/3 cup sugar

Directions:

Preheat oven to 350°F.

Crust:

1. Combine cracker crumbs and sugar with melted margarine in a small bowl.
2. Press mixture into a spring form cheesecake pan. (or other pan of choice.)
3. Bake at 350°F for about 8-10 minutes.
4. Remove from oven.

Filling:

1. Combine all filling ingredients into blender or food processor.
2. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
3. Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often.
4. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
5. Chill for about 3 hours or overnight.

For raspberry swirl:

1. Thaw raspberries.
2. Press through a sieve to remove seeds (optional).
3. Combine lemon juice, pectin and raspberries and stir thoroughly.
4. Drop blobs of raspberry mixture onto surface of uncooked cheesecake.
5. Stir in decorative swirls with a butter knife or chopstick.
6. Bake as above.
7. Be careful not to let the top bubble or crack too much or your design will be ruined.

Ingredients:

• 16 ozs cream cheese (plain vegan)
• 1 tbsp lemon juice
• 12 ozs firm tofu (2/3 of a 15 oz. package)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 6 ozs yogurt (vegan raspberry)
• 1/4 tsp cinnamon
• 1/8 cup vanilla (flavored soymilk)
• Graham cracker crust (vegan)
• Pie filling (raspberry pie filling to top)
• Raspberry (fresh, garnish)

Directions:

1. Preheat oven to 400 degrees.
2. Crumble tofu by hand and then put into a blender along with all pie ingredients.
3. Blend until completely smooth- this will be relatively thick.
4. Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
5. Remove from oven and refrigerate several hours until cold.
6. Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.

Lucy's Grandmother's Cheesecake

Contributed by http://www.abcvegan.com/lucys-grandmothers-cheesecake/

Ingredients

Filling:
• 10" graham cracker pie crust
• 2 8 oz packages vegan cream cheese (16 oz total)
• 2 Ener-G eggs
• 3/4 C sugar
• 2 t vanilla
Topping:
• 3 1/2 T sugar
• 1 t vanilla
• 1 C vegan sour cream
Pie Crust:
• 14 graham crackers
• 1 stick vegan butter

Instructions

1. Preheat oven to 350.
2. If you purchase your crust, skip this step. If you want to make your own, crush graham crackers with a rolling pin inside doubled plastic bags. Melt the vegan butter, and mix with crushed graham crackers. Grease pie plate and then press mixture into pan evenly to form crust.
3. Combine all filling ingredients and whip until smooth.
4. Pour into crust.
5. Bake 18-20 minutes.
6. Remove and cool for 5 minutes.
7. Meanwhile, mix topping ingredients.
8. Pour topping over pie, bake for 10 more minutes.
9. Cool 6 hours in refrigerator.
10. Enjoy!!