Haskap Cheesecake

Recipe by Barbara Drury

Crust:

1 1/3 C. Organic Unbleached Flour

1/2 C. Butter

1/4 C. Brown Sugar

Preheat oven to 350°F. Mix crust ingredients together and press into the bottom of a 9" springform pan.

Bake in oven at 350°F for 5 minutes.  Set aside.

Cheesecake Filling:

1 lb. Cream Cheese (2 250 gr. packages)

3 Lrg. Eggs

1/2 C. Sour Cream

1/2 C. Organic Sugar

2 C. Haskap Berries

Mix together well to form a batter.  Pour over set crust and bake at 350°F for 35 minutes.

Can be enjoyed plain or top with more Haskap berries and whipping cream.

Haskap & Rhubarb Crisp

Recipe by Barbara Drury

For the Filling:

2 C. Chopped Rhubarb (either defrosted or fresh)

4 C. Haskaps (either defrosted or fresh)

3 Tab. Organic Unbleached Flour

1/2 C. Organic Sugar

1/4 Tsp. Salt

Mix together and put in a buttered 9" buttered pie pan or a buttered square ceramic pan.

For the Crust:

1 C. Flaked Organic Rolled Oats

1/3 C. Organic Unbleached Flour

1/2 C. Chopped Walnuts

1/2 C. Brown Sugar

1/2 C. Butter or Coconut Oil

Roughly mix ingredients together so that it is still in small chunks of the ingredients and sprinkle the ingredients on top of the filling.  Bake at 350°F for 40 minutes.

Haskap Pie

Recipe by Dani Kennedy

Filling:

4 cups of boiled down haskaps
1 cup of chia seeds ground
2 tbsp of maple syrup (or to desired taste)


Spelt Pie Crust:
2 cups of spelt flour (sifted and cooled in refrigerator)
1 tsp sea salt
2/3 cup butter (chilled and cut into  small cubes)
approx. 7 tbsp of iced water 
1 tbsp of pure vanilla extract 

Mix all filling ingredients in a medium bowl. Set aside while you make the crust. 

Mix the butter into the flour and salt using a pastry cutter or two knives until the butter is the size small peas. Add the ice water and vanilla a few tbsps at a time until the dough just comes together. 

Form the dough into two disks, one larger than the other and cover with plastic wrap and refrigerate for 30 minutes. 

Roll out the larger disk and place in a pie dish. Add the filling, and top with the second rolled out disk of dough. Pierce the dough to allow the steam to escape. You may add an egg wash if you like. 

Bake at 375 for 15 minutes, reduce the oven temperature to 350 and back until the pastry is golden brown and the filling is bubbling. Approximately 30-60 minutes.