Vegan Millet Cheesecake

Vegan Millet Cheesecake


  • 1 cup oatmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup finely ground almonds
  • walnuts or sesame seeds
  • 1 ts cinnamon
  • 1/4 ts salt
  • 1 ts vanilla
  • 3 tb liquid sugar (maple syrup or honey)
  • 1/4 cup vegetable oil
  • 1 tb concentrated orange juice
  • 1/2 cup millet, uncooked
  • 2 cups water
  • 1/2 ts salt
  • 1/3 cup unsalted cashews
  • 1/3 cup lemon juice
  • 1 ts grated lemon rind
  • 1/3 cup maple syrup or honey
  • 1 ts lemon extract (optional)
  • 2 to 3 cups berries or sliced fruit (strawberries, kiwis, peaches, plums, etc.)
  • 2 to 3 tb all-fruit jelly or jam, melted (optional)
  • 1 drop almond extract (optional)


Berry Uncheesecake. In large bowl combine oatmeal, flour, almonds, walnuts, cinnamon and salt. Mix well. In smaller bowl combine vanilla, sugar, oil and orange juice. Carefully add wet to dry ingredients without over-mixing. Press firmly into sides and bottom of a 9 or 10 inch pie plate. Bake in 350 F oven for 9 to 12 minutes until lightly browned. Cool before filling. In saucepan, place millet, water and salt. Bring to a boil, cover and simmer for about 45 minutes, until water is absorbed and millet is soft. Meanwhile, in blender or food processor, add all remaining ingredients. Puree for about 1 minute, until perfectly smooth. Scrape down sides, if necessary. When cooked millet is still warm, add it to blender mixture. Process for about 1 minute, until creamy and smooth. You may have to stop blender and push mixture down with a rubber spatula and stir to blend. Pour into cooked pie shell. Chill. Arrange fruit over filling and serve, or prepare a glaze as follows: Add almond extract to melted jelly. Brush fruit with melted jelly. Chill. Tip: Press crust into plate with your hands inside a plastic bag. No mess! Makes 8 to 10 servings.

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