Ingredient: Unwaxed lemon

Gluten Free, Low Carb Apple & Oat Cheesecake

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Gluten Free, Low Carb Apple & Oat Cheesecake
This is a recipe from our fellow gluten free bloggers at kochtrotz.de. Their 'Apfel und Quark Auflauf' uses Bob's Red Mill Oat flour, so we had to try it ourselves!
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • 1 medium Unwaxed lemon zested and juiced
  • 4 medium Free-range eggs
  • 50 g Stevia
  • 50 g Coconut blossom sugar We got ours from nutriseed.co.uk
  • 500 g Quark
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 80 g Bob's Red Mill Oat flour
  • 3 medium Cooking apples
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • 1 medium Unwaxed lemon zested and juiced
  • 4 medium Free-range eggs
  • 50 g Stevia
  • 50 g Coconut blossom sugar We got ours from nutriseed.co.uk
  • 500 g Quark
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 80 g Bob's Red Mill Oat flour
  • 3 medium Cooking apples
Instructions
  1. Juice and zest the lemon.
  2. Whisk the eggs, stevia and coconut sugar in a mixer for 5 minutes until pale and thick.
  3. Meanwhile, line a circular cake tin and peel, core and slice your apples.
  4. Add the flour, quark, baking powder, lemon juice and zest into the egg mixture and continue to whisk for a further 3 minutes.
  5. Place a layer of apple segments in the base of your tin, top with the batter, then with another apple layer. Sprinkle with coconut sugar and bake for 35 minutes at 180 degrees.
  6. Enjoy!
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French Madeleine Cakes

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French Madeleine Cake
Bake a batch of these buttery little French cakes to have with a cup of tea or coffee!
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake a little flour to coat, tapping out the excess.
  2. Whisk together the eggs and the sugar alternative in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
  3. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.
  4. Bakes 12 - 16 madeleines.
Recipe Notes

Equipment: You will need a 12 or 16 cup Madeleine baking tray.

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