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
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.