I’ve long been aware of the detrimental effect flour, most notably white, has on my stomach and body in general, but until making these quark and berry cheesecake squares, I have been a tad reluctant to venture into the somewhat confusing realm of gluten free baking. The problem is compounded further by the fact that I live in Sweden, where alternatives to gluten are hard to come by (and the language barrier doesn’t help, either).
As much as I love a heavily frosted cupcake more than anything in the world (the baking and eating), I am moving a little away from less than nutritious options, and stepping towards healthier alternatives. However, that’s not to say that the odd butter laden cake won’t make an appearance every once and a while, because it will – we all deserve a treat now and again!
Anyway, these quark and berry cheesecake squares are reduced fat, very low in sugar and gluten free. Admittedly they aren’t the most decadent dessert going, but if you are craving something a little sweet, these will take the edge off! You can use any fruit you like – I used mixed berries. Although the recipe calls for frozen fruit (I wanted it to have a consistency that was easily mashed) you could easily use fresh if you preferred, or even jam.
- 45 g oats
- 55 g almond meal
- 10 g coconut
- 25 g walnuts chopped
- 30 g coconut oil melted
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
- 200 g Philadelphia
- 250 g quark
- 2 eggs
- 1 tablespoons honey
- 1/4 teaspoon vanilla sugar
- 100 g frozen fruit defrosted and then pureed or mashed
Pre-heat the oven to 175°C and line a baking tray with grease-proof paper.
In a bowl, mix the dry base ingredients. Gently melt the coconut oil in a pan with the honey and then add to the dry ingredients.
Pour into the prepared tray and flatten down with the back of a spoon or your hands. Bake in the middle of the oven for around 10-13 minutes until nicely browned. Remove from the oven and allow to cool completely.
In a bowl beat together all of the cheesecake ingredients apart from the fruit. Pour over the cooled base and gently swirl the fruit in.
Bake in the oven for around 30-40 minutes until the top is just set and the outsides feel firm to the touch. Allow to cool and then place in the fridge until it hardens slightly. Slice into squares with a sharp knife. Enjoy!
If healthy dishes are your bag, you’ll love these: