A quick to make and fit gluten free cake! No baking and no unnecessary calories. Delicate in taste, great as a diet dessert or packed lunch 🙂 The adorable appearance of the cheese will also make your kids delighted!
Ingredients, bottom part:
✅ 400g of gluten-free INCOLA oatmeal
✅ 70g of biscuits
✅ 40g of butter
Ingredients, skyr and lemon mix:
✅ 2 packs of natural skyr (300g in total)
✅ 250g of natural yogurt
✅ 3 raw egg yolks (added for colour, but not a must)
✅ 1 sugar-free jelly (or regular jelly, with sugar)
✅ sweetener: honey, syrup, erythritol (quantity as desired)
✅ lemon zest 🍋
- BOTTOM PART. Grind or crush the biscuits and gluten-free oatmeal in a blender. Melt the butter and combine with the mix of crushed biscuit and cereal. Spread the mixture on the bottom of a baking pan lined with baking paper. Put in a fridge.
- SKYR – LEMON MIX. Dissolve jelly in 80-90ml water. Cool it down. Mix skyr, natural yogurt, egg yolks, sweetener (if sweetener is solid, grind to powder) and lemon zest thoroughly. At the end add dissolved jelly and mix. Pour the mixture on the bottom part, already prepared. Store in a refrigerator for a few hours.
Klaudia – Instagram @zdrowakaloria