HEMPSEEDS CRUSHED ON APPLE DESSERT.

HEMPSEEDS CRUSHED ON APPLE DESSERT. The Nordic Godess Ydyn has a tree full of apples – eating them give eternal youth! Thank you for organic Danish crushed HEMPSEEDS from http://www.moellerupgods.dk/da Crushed HEMPSEEDS are shelled hempseeds with no shell. They taste mild, soft and a bit like nuts – and taste good on this APPLE DESSERT. So not only in taste – they can replace other nuts. But you also gain health benefits from crushted HEMPSEEDS. Crushed HEMPSEEDS are rich on Omega 3 fatty acid, protein and polyunsaturated fatty acids.This helps attenuate inflammation in your body. Actually it’s good to eat a little bit every day – I do for breakfast. So here I put CRUSHED HEMPSEEDS on APPLE DESSERT – it taste good and is healthy too. Enjoy.                                               

INGREDIENTS: 700-800 g APPLES; 1-2 lemons; 100 g SHELLED CRUSHED HEMPSEEDS; 50 g oat flakes, 100 g almonds, chopped; 25 g coconut sugar; 1 vanilla bean; 50 g butter; 1 tablespoons cinnamon; Coconut oil to grease the baking form; Heavy/Whipping cream = optional (but I like it).HOW TO DO: Preheat oven 375°F (175°C traditionel oven). Grease 6 small baking forms with coconut oil with your fingers. Scald the almonds. Chop almonds. APPLES: Peel and core apples, cut in equal slices. Put apple-slices in a bowl with juice from 1-2 lemons. (So apples wont get brownish).Heat gently (low heat) butter, oat flakes and chopped almonds (50 g) on frying pan a couple of minutes. Add coconut sugar, cinnamon and vanilla bean. Stir gently, now ready. Put alternately apples and almond/oat flakes mix in the baking forms. Put a bit of chopped almonds and a knob of butter on top of each apple dessert. Bake in middle of oven 25 minutes bake in a 375°F (175°C). Serv with 1 tablespoon of CRUSHED HEMPSEEDS on top of each APPLE DESSERT – and some whipped cream. Tasty and Healthy – Bon appetit !

RHUBARB CHEESECAKE – THE BEST.

Rhubarb CheeseCake: Rhubarbs straight from the garden – what better way to use them than in CheeseCake. My Sister is excellent making it. Honestly – I never made one. She was very kind to show me how she makes the best CheeseCake. I changed it a bit – and like to use Rhubarbs and Vanilla pod. So I am  now very happy to share my (our) Rhubarb CheeseCake with you. Enjoy.

Ingredients: 1) Bottom: 300 g crushed Crackers ”Digestive”; 150 g butter, melted. 2) Rhubarb-juice for Cheesecake Topping: 400 g Rhubarbs; 0,5 dl cold water; 50 g Icing sugar; 1 Vanilla pod + a little bit of raw sugar; 3 leafs gelatine; 2 teaspoons Lemon juice. 3) CheeseCake Topping: 200 g Sour cream 38% (I use 18%) (creme fraiche); 300 g ”Philadelphia” (classic) Cream cheese; 1,5 dl Heavy cream; 5 leafs gelatine; 2 Egg whites; 1 organic Lemon (juice + grated peel); 150 g Raw, organic Sugar. First we have to pull up some fresh, organic Rhubarbs in the garden. When you pull them up, be careful not to harm the new ”baby-plants”. At spring Rhubarbs litterally burst up of the ground. They are the beginning of a new season of fruits, berries and veggies. Rhubarbs have so much taste. And you can use them in many things.Let’s use these Rhubarbs in one delicious CheeseCake. 

How to do: 1) Bottom: Melt butter in small pot – no boiling. Place Crackers in 2 plastic bags. Crush finely the Crackers with rolling pin – until very fine crumbs. With hand mix in a bowl crushed Crackercrumbs with melted butter. In springform pan with hand press crushed Crackers onto bottom. Make sure it is homogeneously flat. Set aside in refrigerator.

2) Rhubarb juice for Cheesecake Topping: Trim roots and tops. Rinse. Cut Rhubarbs. In a casserole add Rhubars, water, icing sugar, Vanilla pod mix and the pod itself, 2 teaspoons Lemon juice. Cook about 5-7 minutes. Stirring. Use strainer to strain off juice into a large bowl. Set aside in a small casserole with lid on. Gelatine leafs: Add cold water in two small bowls and add 3 leaf gelatine in one of them, and 5 leaf gelatine in the other one. Mix 3 leafs gelatine in warm Rhubarb juice; stirring well.

3) Cheesecake Topping: In a large bowl mix Cream Cheese ”Philadelphia” with sour cream and heavy cream. Separate the eggs. My dog loves eating the Egg yolks. Beat the 2 Egg whites stiff. Fold the stiff Eggwhites into the Cheesecake Topping. In a small casserole heat the Lemon juice and Lemon peel. Off the heat, add 5 leafs gelatine in Lemon + peel. Stirr well. Mix gently the Lemon/peel-gelatine into the Cheese Topping. Finally add Rhubarb/juice-gelatine into Cheese Topping. Fold gently, not to much. Add Cheese Topping onto Bottom. Put a lid on. Set aside in refrigerator for a couple of hours. Rhubarbs straight from the garden in the best Rhubarb CheeseCake….Bon appetit !