Recipes Pies Gluten-free

When you do a lot of sports, it is sometimes difficult to get enough protein in a day. Protein is important for muscle recovery and also promotes weight loss because it keeps you full longer.

Recipe

Gluten-free cheesecake

A delicious fresh quark cake to replenish your protein. Delicious for breakfast, lunch or snack.

Course	Pie
Kitchen	Dutch
Servings	approx 8 points

Preparation time

Preparation time	20 min
Cooling time	4 hrs.
Total	4 hours, 20 min

Equipment

Springform

Ingredients

125 grams of gluten-free oatmeal
20 grams of coconut oil
140 grams of dates
750 grams of Skyr Cranberry Raspberry (or natural, for a sugar-free version)
3 sheets of gelatin or use agar-agar (7 grams)

Gluten-free cheesecake

How do you make a gluten-free cheesecake?

Take a small 18 cm springform pan and line the bottom with baking paper. One by one, soak the gelatin leaves in cold water for 5 minutes. If you want to finish extra quickly, put 3 small containers of water, then you will be done in 5 minutes!
Grind the oatmeal into flour in a blender, then transfer to a large bowl. Also put the dates in the blender.
Using your hands, mix the oatmeal with the dates and coconut oil into a sort of "dough ball. Not getting a ball? Then take another lick of coconut oil until it does stick together. After this, you can flatten the dough on the bottom of the springform pan.
Put a few spoonfuls of Skyr in a small saucepan and heat it. After this, let the gelatin leaves dissolve 1 by 1 in the Skyr.
Then pour the gelatin-Skyr mixture back into the rest of the cold yogurt. Be careful not to make the mixture too hot, as it will cause the mixture to separate, which would be a shame.
When everything is mixed, the cottage cheese mixture can go on top of the bottom. Let it set in the refrigerator for 3 to 4 hours before you cut it.
You can eat the cake for breakfast, lunch or just as a snack!

Kookstand Voorkomt dat je scherm in slaapstand gaat

Print recipe

For this reason, I have been completely fond of Arla Skyr for a number of months: a Finnish yogurt that is creamy and full as a quark, but is low in fats and particularly high in proteins.

I eat it for breakfast, snack or as a cake and the recipe for this gluten -free cheesecake I share with you today!

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