Tomorrow is going to be so exciting. We found another celiac-safe restaurant in the Kansas City area so we’re going to try it out for our 5 year wedding anniversary tomorrow! They’ve been open since 2013 and have 4 locations but I’m only now finding out about them. I knew they existed but the app I use to find safe places to eat (Find Me Gluten Free) only had them tagged as having a gluten free menu. If you’re sensitive to gluten, you’ve probably noticed that a gluten free menu means almost nothing. Recently, I saw them tagged as a dedicated gluten free restaurant which caught my attention. I clicked over to their site and sure enough! The menu was 100% gluten free, designed with celiacs in mind.
The best part is, it’s not pizza! The only other place I was able to eat at was a pizza restaurant with a dedicated gluten free prep area. This calls for a pizza detox. Probably a much needed pizza detox. Now I just have to decide what to order off their menu. Having more than one food to choose from is exciting ;)
Have I made too many cheesecake recipes? This is the fifth cheesecake recipe I’ve posted but considering it’s pumpkin season, I had no choice but to make another one! I never even liked traditional cheesecake that much and I can’t figure out why. But I’ve always loved cheesecake dip. Plus, the dairy free version of cheesecake and cheesecake dips taste so good and are so simple and fun to make! I’m really enjoying coming up with different variations.
Didn’t my mom do a great job hand modeling in my photos? I may have bribed her with a batch of this stuff to get her to come over and do that. But it was much needed since I don’t have the space to set up my tripod and free up my own hands!
Each cheesecake dip recipe I’ve made has had something different for dipping each time. Since I made pumpkin pie flavor this time around, I tried choosing something that would resemble a pie crust. I ended up making cinnamon chips from Cappello’s lasagna sheets. It was really easy too! Just cut into strips, brush with coconut oil, sprinkle with cinnamon/sugar, and bake for a few minutes. I was thinking their new ginger snap cookies might be good dipped in there but I couldn’t get any in time. I can’t wait to try all their new cookie dough flavors!
Tip: Cappello’s only sells the lasagna sheets in packs of 8 on their website but I’m always able to find individual packs at Whole Foods and other health food stores. I’d recommend checking in stores if you don’t want to buy 8 at once.
Here are some other cheesecake recipes from the archives:
- 1 box Cappello's lasagna sheets
- 3 Tbsp coconut oil, melted
- ⅓ C coconut sugar
- 1 tsp cinnamon
- 1 C cashews, soaked in water 4 hours or overnight
- 3 Tbsp lemon juice
- ¼ C maple syrup
- 2 Tbsp coconut sugar
- ¼ C coconut oil, melted
- 1 tsp vanilla extract
- 1⅓ C canned pumpkin puree
- 1½ tsp pumpkin pie spice
- Preheat oven to 375°F.
- Use a pizza cutter to cut the lasagna sheets widthwise into 1 inch strips. Arrange these in a single layer on a baking sheet (They probably won't all fit at once - I had to do 3 batches but they only bake for a few minutes). Brush the strips with a little bit of the melted coconut oil.
- In a small bowl, mix together the ⅓ C coconut sugar and 1 tsp cinnamon. Sprinkle this on top of the oiled lasagna strips. Bake 5-6 minutes, or until the bottoms start to turn golden brown and crispy. Transfer strips to a paper towel lined plate or cooling rack to absorb extra oil and cool off.
- Meanwhile, drain the soaked cashews and add to a food processor along with lemon juice, maple syrup, 2 Tbsp coconut sugar, ¼ C melted coconut oil, and vanilla extract. Run the food processor until the mixture is smooth, scraping down the sides as needed. Note that running too long after the mixture is smooth will make it clump up.
- Transfer the cheesecake mixture from the food processor to a bowl and stir in the pumpkin puree and pumpkin pie spice.
- Either serve the dip immediately alongside the chips or chill for a better flavor. Either way, any leftovers must be refrigerated for storage.