Holiday Cream “Teazecake” with Cranberry Glaze!

I also love the Holiday Teasecake I make on holidays.

Holiday Cream “Teasecake”

with Cranberry Glaze

Oak Nut Crust.

(I often increase the crust by 50% or double it)

1 cup pecans rinsed &. Drained

1 cup rolled oats(oatmeal)

3 tablespoons oil

( she called for corn oil, but now I’ve tried many other oils. Grapeseed oil is nice)

1 tablespoon Apple juice

1/8 teaspoon sea salt

3 tablespoons maple syrup

Preheat the oven to 350F, Prepare crust. Place nuts on a baking sheet and toast for 10 minutes or so. Stir. Toast 2 more minutes. Remove, cool and place in food processor with oats. Pulse to grind into a coarse meal. Add the oil, juice, salt, and maple syrup. Process quickly until just mixed. Press this mixture into an oiled 9 inch pie pan covering the bottom and coming up the sides about 1 1/2 inches. Bake for 10 minutes or so at 350 degrees . Remove and cool in pie pan as you finish preparing the filing. (I found it may take a little more than 10 minutes of cooking ).

Tofu Cream Pie Filling

1 1/2 pounds of firm tofu , fresh and water packed.

4 tablespoons raw tahini unroasted

1 tablespoon lemon juice

Finely grated rind of 1 lemon

Pinch sea salt

1/2 cup maple syrup

2 teaspoons natural vanilla extract

Place the tofu in a salad press or otherwise press out the excess water. Place drained tofu in a processor or blender along with all other ingredients. Blend until smooth, scraping down the sides of the blender. Pour tofu mixture into the center of a cooled pre baked pie crust. Allowing the filling to radiate out from the center. Bake at 375 degrees for 35 to 40 minutes. Let cool and if you wish, spoon on any fruit topping as desired.

Cranberry topping

2 cups fresh cranberries,

1/4 cup brown rice syrup

2 tablespoons maple syrup

3/4 cup apple juice

Sort cranberries removing stems . Rinse. Place in saucepan with syrup and juice. Bring to boil, reduce heat , cover and simmer for 20 minutes or so, stir well. You may serve chunky berries or pass the berries through a sieve leaving only the pulp and the juice as a glaze. Simmer the juice until the consistency of honey. . Drizzle the glass decoratively on the dessert plat and over the teazecake.

(Jane Quincannon Stanchich is a macrobiotic philosophy and cooking teacher , chef , caterer)

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