I was recently challenged by Tracy @theeasyhealthyway (a lovely lady from our Instagram Foodie community) to take part in Diana’s @bodybewell (yet another equally lovely lady) to…
“Bake something blue and help spread the word about motor neurone disease“.
Loving a challenge as well as food, cake and great causes… I accepted with great pleasure to show my support and to help raise awareness of MND, a syndrome for which there is currently no cure but with more funding and research there could be.
For further information and to find out how you can help further please visit their website
That’s the important part done, so let’s get to the challenge itself… for which I decided to make blueberry cheesecake squares. This I know is neither a new nor unique recipe but one that has (like most recipes) been adapted over time to cater for many different, personal tastes and preferences. So here goes with my own twist on a “typical vegan recipe for cheesecake”. I’ve made this successfully a number of times over the last few months now, adapting it along the way as my tastes changed through quitting sugar.
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