GLUTEN FREE COCONUT ‘CHEESECAKE’ FOR ALLERGICS

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!