Desserts

Carob, Gram Flour Cheesecake

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This three-layered Carob, Gram Flour Cheesecake has a unique taste and flavor. To make good things in life, takes a little more time, such as these sweets desserts.  Each layer needs different ingredients, and two of the layers need to cool down slightly before you pour the next layer.

Cheesecake with carob and gram flour always turned out super delicious. Many health benefits can be obtained by including carob in your diet. Carob is great for persons with high blood pressure because it is naturally high in fiber and has no caffeine. It’s also a wonderful dietary addition or chocolate substitute for folks trying to lose weight because of its low-fat content. Carob was eaten in ancient Egypt and carob syrup were used as a sweetener.

Carob is used as a chocolate alternative, but it may also offer significant health benefits. In the southern parts of Portugal, huge fields of carob trees grow, and many farmers used to feed their horses with carob.

Carob, Gram Flour Cheese cake

Dessert European
Serves: 8 - 10
Prep Time: 30 mins Cooking Time: 1 hour Total Time: 1 hour 30 mins

Carob, Gram Flour Cheese cake is a three-layered cake that has unique and tempting flavors.

Ingredients

  • Base
  • 1 cup roasted almonds
  • 1 cup walnuts
  • 1 cup raisins
  • 1 cup roasted cashew nuts
  • 1 cup grated coconut
  • First layer
  • 1 cup gram flour
  • 3 cups water
  • 1 cup maple syrup
  • 1 tbsp agar-agar
  • 1 cup rice syrup, rock or dark brown demerara sugar
  • 1 cup grated coconut
  • Second layer
  • 1 cup Carob powder
  • 3 cups of water
  • 1 cup of rice syrup
  • 1 tbsp agar-agar
  • Prune Sauce for garnish
  • 2 cup prunes, pits removed
  • 1/2 cup raisins
  • 1 whole lemon juice
  • 1/2 cup water
  • 1 tbsp carob powder

Instructions

Base

1

Place all ingredients for the base into a food processor mixer and process until you have crush all the nuts until a crunchy, slightly smooth thick paste.

2

Line a 9-inch springform tin with Place a sheet of parchvement paper. on the base of the ring tray.

3

Over the paper, Sspread the crunchy nut paste evenly over throughout the base of the tin and press in. Chill.ring tray.

First layer

4

In pot bring 1 cup of water to a boil and add the agar-agar. Allow to dissolve completely.

5

Add the gram flour to 1 cup of cool water and add to agar-agar mixture. Keep stirring until the mixture comes to a boil.

6

Add sweetener of your choice, maple or rice syrup, or demerara sugar, mix well. Pour this over the base and chill in the refrigerator till cool and firm.

7

Once the first layer is firm, sprinkle the grated coconut before you pour the second layer.

Second layer

8

Boil 1 cup of water and melt the agar-agar until it's completely dissolved.

9

Add carob powder and dissolve and keep stirring for 10 minutes until the mixture comes to a boil.

10

Add rice syrup and mix well. Pour over the first layer, and return to the refrigerator to chill until cool and completely set. Unmould from the tin and serve with the prune sauce as a garnish.

Prune Sauce

11

Place all ingredients in a blender and liquefy until it forms a smooth paste. Use as a garnish on top of the tart.

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