Cake for breakfast—who wouldn’t want that? This cheesecake-like cake is both tasty and suitable for breakfast. Of course, you can also simply enjoy it with a cup of coffee.
Ingredients (20 cm springform pan)
For the crust:
-
80 grams (gluten-free) oats
-
90 grams mixed nuts
-
65 grams coconut oil
-
4 Medjool dates
-
Pinch of salt
For the filling:
-
550 grams (lactose-free) quark
-
40 grams cornstarch
-
1 tbsp lemon juice
-
1 tbsp vanilla extract
-
Dash of maple syrup
Instructions
Preheat the oven to 175°C (350°F) and line the springform pan with baking paper.
Blend all crust ingredients in a food processor until finely ground. Press this mixture evenly into the bottom of the springform. If it’s too sticky for your fingers, use a wet spoon to press the base and edges into place.
Bake the crust for 8 minutes.
For the filling, mix all ingredients together and let it rest for 5 minutes. Then pour the mixture into the crust and bake for 35 minutes. Let the cake set in the fridge for at least 3 hours, and finish it off with your favorite fruit!
Nutritional Value
Per serving (1/8 of the cake):
• 225 kcal
• 22 g carbohydrates
• 8 g protein
• 11 g fat
This recipe is made by: @yalicious.nl