Apricot and Rice Milk Cheesecake


6 apricots, stone removed and quartered

2 cups spelt flour

2 cups barley flour

½ tsp allspice, ground

pinch of sea salt

¾ cup corn oil

¾ cup apricot juice

1 tbsp agave

2 cups fresh apricots, halved and stewed

2 cups rice milk

1 tbsp agar



Preheat the oven to 160°C and grease a 23cm spring-form tart with corn oil. Set aside.

Stew apricots on low heat in a medium pot.

In a bowl sift the two flours, spice and salt together. Separately, whisk together the oil, juice and agave. Whisk the wet mixture into the dry to form the pie crust.  Bake for 10 minutes, then cool slightly.

Blend half the apricots until smooth then place in a pan over a medium heat with the agar agar. Let it simmer for 5 minutes until agar is dissolved. Now stir in the milk and simmer for one minute and allow to cool slightly. Stir through the other half of the apricots then pour the filling into the tart shell. Chill until set, around 2 hours but better if you can leave it overnight.