Lemon "Cheesecake"

Oatmeal Cinnamon Crust:
1 cup rolled oats (old fashion oats)
1/2 cup brown rice flour (can take uncooked brown rice and grind in food processor)
1/2 cup ground walnuts
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
3 tables pure maple syrup (grade B has more vitamins then grade A)
1/4 cup grapeola (or canola oil)

1. Preheat oven to 350.
2. Combine oats, flour, walnuts, cinnamon and salt in a large bowl and mix well.
3. Combine vanilla, maple syrup and oil in a bowl and then whisk into dry ingredients.
4. Press firmly into a greased 8 or 9" spring form pan (or you can use a baking dish), bake until lightly browned, about 15 minutes - then cool for 30 minutes before filling.

Filling:
1/2 cup millet (or amaranth or brown/tan quinoa)
2 1/2 cups water
1/2 cup raw cashews
1/2 cup fresh lemon juice
1/3 cup pure maple syrup
2 teaspoons vanilla extract
2 teaspoon lemon zest
(1/2 cup silken tofu - optional)

1. Combine millet and water in a saucepan, bring to a bowl, then let simmer covered until water is completely absorbed.
2. While millet is cooking, blend cashews, lemon, maple syrup, vanilla and zest (and tofu if using) in food processor, process on high speed until completely smooth.
3. Pour in warm millet and process for another 3 minutes on high.
4. Pour into cooled crust and let sit at room temp for 1 hour. Then place plastic wrap over top and cool in ice box for another 4 hours before serving.

Topping:
8oz fruit preserves (cherry, raspberry, guava, strawberry, blueberry, ligonberry, orange etc)
sliced fruit like kiwi or berries for decoration

1. Heat preserves and spread evenly over cooled filling.
2. Decorate with fresh fruit.

ENJOY!!