1/2 ripe Strawberry Papayas
1/2 cup Canola Oil
2 package Organic Tofu (Extra Firm)
3/4 cup Maple Syrup
2 tablespoon Arrowroot
2 tablespoon Lemon Juice
1 1/2 teaspoon Vanilla
1 1/2 cup Rolled Oats blended into flour in a food processor (or substitute whole wheat pastry flour)
1/2 cup Barley Flour
1/4 cup Water
1/4 cup Canola Oil
1/4 cup Maple Syrup
1/2 Ataulfo Mango ripe
1 tablespoon Maple Syrup
1 tablespoon Arrowroot in 1/4 cup Water
Combine dry ingredients in a bowl.
In a separate bowl, mix the wet ingredients and then add the dry to the wet.
Mix well with a fork. Press the mixture into an oiled 9-inch or 10-inch springform pan
Pre - bake for 10 minutes at 325°F. Cool before adding the filling.
Whip papaya and oil in a food processor. Add the tofu and blend well until the texture is very creamy.
Blend in the rest of the ingredients.
Pour into the crust and bake at 350°F for 50 minutes until the top is light brown and the cake is set firm. Let cool before adding the glaze.
Add the maple syrup and arrowroot diluted in water to a small pot and simmer on medium heat for about 3 minutes.
Add to the mango in a food processor and blend until smooth. Pour over the already set, cooled down cheezecake.
Refrigerate for several hours - overnight would be best.
When ready to serve, take a wet knife and run it around the outer edge of the pie to loosen it from the side of the pan.
With your hands on the bottom of the pan, press up so that the pie moves up out of the frame.