Ingredients for a springform pan

For the base:

• 150gr (gluten-free) oatmeal
• 50gr rice flour
• 70-80gr vegetable margarine
• 40gr agave syrup (or other liquid sweetness)

For the filling:

• 700gr yoghurt (we used soy yoghurt. Use what you can tolerate – the yoghurt should not be too liquid)
• 50-60gr corn starch
• 1 vanilla pod
• 70gr sugar

Preparation

Preheat the oven to 200°C.

Mix the two flours together and knead in the margarine and agave syrup until a slightly sticky dough is formed. Press the dough thinly into the form and put aside.

Cut the vanilla pod open lengthwise and scrape it out. Put the vanilla in a large bowl (you can discard the pod itself). Add the remaining ingredients for the filling and stir until smooth with a whisk. Pour the mixture into the mould and spread evenly with a spoon.

Bake at 200°C for about 30-40min. After cooling down top with icing sugar, chocolate or fruit and enjoy.

Bon appetite!