This fruit and nut cheese makes a great addition to your Christmas and holiday festive foods. Serve as part of a savoury platter or on its own with crackers and vegetable sticks.
Soak the nuts and pepitas in this recipe in your favourite Grainfields liquid overnight. This helps breakdown naturally occurring phytates and other anti-nutritional compounds. Use enough liquid to cover over 3cms above the nuts and pepitas as they soak up the liquid. Cover and soak overnight. Using a mesh strainer, drain well before adding to the recipe.
Ingredients:
- 1 cup of mixed dried fruits – we used cranberries, apricots, blueberries, raisins and pineapple.
- 2 tablespoons fast dissolving gelatin – Follow instructions on the pack. Mix with approx. 1/4 cup of warm water or more to achieve desired consistency (not too gluggy)
- 1 cup of mixed nuts (soaked overnight in Grainfields liquid) – We used cashews, pistachios and walnuts
- 1/2 cup pepitas (pumpkin seeds) (soaked overnight in Grainfields liquid)
- 1 and 1/2 cups Philadelphia cream cheese
- 1/3 cup of plain Greek yoghurt
- 2 tablespoons Grainfields Hemp Seed Sprinkle
Instructions: Pulse the drained nuts and pepitas in a food processor until well combined but still having some texture.
Next, roughly chop the dried fruit into small pieces and set aside. In a large mixing bowl combine the cream cheese and yoghurt then stir in the fruit, nuts and the Grainfields Organic Hemp Seed Sprinkle.
In a small bowl, dissolve the gelatine with warm water then add it to the bowl, stirring well to ensure everything is evenly mixed.
Place the mixture in a shallow square tray and refrigerate for an hour or more until set then chop into slices or squares as needed for serving. Will stay fresh in the fridge for up to a week.
