23 March 2016 in Candy, Nutrition

GLUTEN FREE COCONUT ‘CHEESECAKE’ FOR ALLERGICS

I’m often told not to exaggerate and let myself loose, at least during holidays. That all people can and should get rid of all the eating rules during holidays.

Well, actually not everyone can. I know loads of people that can’t eat dairy for example (lactose) and any derogations from this principle are forbidden. I often recommend meals that are directed at people that eliminate lactose from their diets.

It’s particularly hard during Easter holidays as tempations are everywhere.

We’ll find a solution – even for a cheesecake

Here’s my suggestion for a tiny, coconut cheesecake

Coconut cheesecake

Preparation:

Blend eggs with xylitol, then add flour, coconut milk and water. Mix with a blender, add lemon juice, soda and raisins. Put the dough into a mould (20×11 cm). Bake for 35 minutes, air-flow, in 180 degrees. Leave in the oven for 2 hours.

Eat… but be reasonable :))

Bon appetit!