Vegan gingernut cheesecake slice, plus Goodreads

I almost feel a little sheepish publishing this. Your well wishes have us halfway to Europe already, and this is not at all a European post! In truth, though, we don't leave until Saturday night and this week is providing a brief return to (sort of) normality. As normality for me includes posting recipes, a recipe is what we have.

This gingernut slice is not my usual style of recipe. Whilst vegan, the ingredients are processed and the slice is rich and sweet and creamy. The creaminess is offset, though, by ginger spices and subtle pineapple flavours. It reminds me of a dessert my Mum made when I was growing up, and I liked it very much.

I am amused, on reflection, to realise that I don't know how or why I decided to make the slice. I am not  sure why I bought the gingernut biscuits in the first place, and having bought them, I have no idea what prompted me to put them in a food processor instead of dunking them in my tea. The slice is like that really - it virtually makes itself. 

I haven't done this justice with the photos, which were all taken in evening / artificial light, but the slice is so simple and the result so tasty that I thought it worth sharing anyway. 

Vegan gingernut cheesecake slice

Extremely easy

Makes about 20 squares

Print recipe

Ingredients

150g (about 15) vegan gingernut biscuits (many gingernut brands are vegan without advertising it)

1 cup / 160g vegan cream cheese (I used tofutti)

1 cup / 200g canned pineapple pieces, drained

1 cup / 100g rolled oats

1 tsp vanilla, optional

Method

Process the gingernut biscuits in a food processor until mixed into crumbs (or crush manually). Add the remaining ingredients and process until smooth; don't over-process or the mix will be too thin.

Transfer to a square baking dish lined with baking paper and set in the freezer for several hours. Cut into squares, and allow to thaw at room temperature for a few minutes before serving.

Note. I found this kept best in the freezer, with just a few minutes of defrosting before eating. 

From gingernut flavours, we move to books, which in my mind makes for a perfect pairing. As some of you know, I log the books I read and these have been available to view via my Books page for some time. I settled on recording books in spreadsheet form because I found it easier than the online sites available. However, I have recently returned to Goodreads after Mr Bite discovered it and prompted me to re-activate my membership.

I am not sure if I have got more technologically advanced in the last 3 years or if Goodreads improved their site, but I now find it easy to add books (the barcode scanner app for smart phones helps too) and navigate my way around. As a result, I have added the Goodreads widget to my books page instead of my spreadsheet table. My Goodreads account is still a bit of a work in progress but you can also follow me through Goodreads itself if you have an account of your own.

Do you use Goodreads or any similar book logging sites?
How about gingernut cheesecake flavours - yes or no?

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