Quinoa flour has a distinctive flavour, stronger than the flavour of quinoa when it’s used as a whole grain. It’s a useful flour to use in baking in place of wheat flour as it’s gluten-free.
Leeks contain flavonoids with powerful anti-oxidant effects. Here, they are combined with nutrient-rich green peas and the anti-oxidants of mint.
Silken tofu makes a light and creamy filling for this no-bake cheesecake, and the sweet-tart flavour of pomegranate complements it perfectly. If pomegranates aren’t available, substitute blueberries or raspberries.