We saw the new year in at our friends' home; sharing a potluck, watching Footloose and trading favourite online dance videos. The lowest common dietary denominator was vegan and gluten-free, so I decided to remake the Veganissmo ginger cheesecake slice for this different crowd.
A few days earlier our hosts had given Michael and I a lovely homemade Christmas gift of jarred condiments and a retro serving plate. I put them to good use here, stirring a jar (approx 1 cup) of lime and ginger marmalade into the cashew batter instead of lining the cake with crystallised ginger. It worked a treat, and looked all the cuter on that sweetly patterned platter.
I can see myself making and making-over this recipe again and again - the sandy buckwheat base and dense creamy topping are just to my taste. Given it's vegan, gluten-free, easy to slice and feasible to transport, this is a great go-to for picnics and potlucks.