While farm to fork is a relatively new concept; the practice in reality is as generational as most people's family tree. Who hasn't heard the folk tales about how your great greats survived? While many may find that simple yet rewarding life primitive; it is a life to be admired. And aspired to. It is a life we have, to a lesser or greater extent, achieved on our home sweet homestead. Every morning when I am awoken by the roosters and the bleats of the goats I get to decide what I make with their wonderful produce. Fresh, organic eggs and nutritious milk from our much loved animals. Each squirt of the goats milk in the milking pale is a possibility. A chilled glass of kefir. Halloumi for breakfast. Feta on a microgreen salad. Ricotta and roast veggie quiche. Or.....cheesecake! Yesterday I made cream cheese. And today? Cheesecake!
A normally expensive and intimidating cheesecake recipe is now a fairly regular spoil on our homestead - and at the breakfast table. I love how quick and easy it is. And almost unfloppable. Almost. Even for the BuckarooBabies.
Of course my sweet recipes always exclude sugar and refined flours. A pecan or almond with date base really jazzes up the cheesecake. Always soak your nuts or seeds overnight. Rinse well and dry. In your food processor blend one cup of nuts with 8 large medjool dates. Press into your pie dish and chill while you prepare the cheesecake.
CHEESECAKE RECIPE:
750 grams cream cheese
250 grams sour cream
3 large eggs
200 ml honey or coconut blossom sugar
70 grams coconut and cassava flour
Dash vanilla
Zest and juice of one lemon
While my goats raise their adorable kids we share their wonderful white gold. Every couple days I make yoghurt or cheese.
Goats milk is easily digestible to the human body, unlike cow milk, which is why so many are lactose intolerant (but can drink goat milk). It is also naturally a prebiotic and with the fermentation process becomes a powerful probiotic food.
The making of the cheesecake is as simple as popping all the ingredients in a large mixing bowl. Beating until smooth and scooping into the pie dish on top of the pecan date crust.
Then bake in the oven at 120C for an hour. We often spend a day at our pizza oven baking food for a week or two. The cakes' have to be carefully watched. Once set and smelling baked, remove the cheesecake. Once cool, chill overnight.
Farm to fork is a wonderful way to live. Hard work. With many sweat and tears. But the best lifestyle for our family. We certainly do have our cake....and eat it!
