SCD Cheesecake Bars
Make a crust in a food processor of 1 c. almond meal, 1/3 c. honey, 1/2 c. butter and 1/2 c. coconut flour. Blend until well mixed. It will be soft. Line a 9X12 pan with parchment paper which has been greased. Using an additional 1/4 c. coconut flour to keep your hands from getting sticky, pat the dough into the pan and halfway up the sides. Don't worry if there is still coconut flour on top of the dough. It will all blend in. Pre-bake this crust in the oven for 10 minutes at 350 degrees. It will be soft. Let it sit for a minute or two before pouring -- GENTLY -- in the liquid ingredients.
Cream Cheese Filling -- Mix well in a food processor:
3 eggs
2 c. cream cheese, dry curd cottage cheese, or yo-cheese
1/2 t. GF, SF vanilla
1/2 t. GF, SF almond extract
1/4 c. honey
2 T. coconut flour
Blend well. Pour GENTLY into the crust.
Struesel Topping - Mix in a small bowl:
1 c. chopped almonds, Sally Fallon style
1 t. almond extract
1 T. coconut flour
1 T. melted butter
2 T. honey
Gently take your hands and distribute this crumbly topping evenly over the cheesecake batter. Some will sink in, but it doesn't matter.
Bake for 30-45 minutes until the center is set. Cut into squares. Devour!
THIS IS REALLY YUMMY! It actually tastes like the real thing!
