Serve this wholesome, gluten-free dessert at your Thanksgiving or Christmas celebration. Warm up a fresh cranberry sauce just before serving for guests to spoon over their slices. Be sure to keep the cheesecake covered in the refrigerator until ready to serve. This recipe can be made up to a day ahead of time.
Ingredients
Crust
1 cups
superfine sorghum flour
½ cups
arrowroot powder
½ cups
raw pecans
finely ground
1 teaspoons
cinnamon
¼ teaspoons
sea salt
4 tablespoons
solid
coconut oil
5 tablespoons
water
1 tablespoons
maple syrup
Filling
½ cups
uncooked
millet
2 cups
water
1 cups
pumpkin purée
½ cups
raw cashews
½ cups
maple syrup
1 tablespoons
freshly squeezed
lemon juice
1 teaspoons
cinnamon
½ teaspoons
ground ginger
¼ teaspoons
ground nutmeg
