When I was told to give up wheat (by a doctor), the full impact of what I was being asked to do did not hit me for a long while. I was too sick to really care about ingesting anything made from wheat ever again. Until, that is, I wanted a cheesecake. Then I thought, no cheesecake?! Really?! Ever?! Nooooooooo!
But, AlHamdulillah, Allah in His generous Mercy has given us many other foods that can be substituted for wheat-based items. I just had to open my mind and find them.
One day while I was making some Sesame Bars, I thought it would make a great crust –somehow. MashaAllah not long after that, I found a great recipe for a pie crust almost like that sesame bar recipe.
There are only 2 ingredients. And this recipe is so easy that even the rolling-pin-challenged can make it.
Raisin Nut Crust
- 1 cup golden raisins
- 1 cup walnuts
Preheat oven to 375 F. Spray 9-inch springform pan with cooking spray.
Put ingredients in a food processor. Process until finely chopped — about 30 seconds.
Press into the bottom and 1/2 inch up the sides of pan. I found it easier to sprinkle the mixture evenly around the pie pan before pressing.
Bake 8 minutes or until nuts are toasted and crust is set. Do not over bake this crust. It won’t taste good.
Cool completely before adding filling.
No Bake Cheesecake
- 8 oz Cool Whip
- 8 oz Philadelphia Cream Cheese
- 1/4 cup sugar
- 1 tsp lemon juice
- 9-in pie crust
Put cream cheese in a large bowl. Let soften.
Add lemon juice and sugar. Whip for a few minutes until fluffy. Add Cool Whip. Whip until smooth.
Pour into pie crust. Smooth. Chill for a few hours.
Serve with fresh fruit, drizzle with chocolate and crushed nuts, dust lightly with cocoa powder. There are some many options for this delightful treat!
Nut Crust from SunMaid