Baked Oatmeal Crust:
- 40 g rolled oats
- 10 g puffed amaranth
- 50 g Sweet Nature Brown Cane Sugar
- 35 g coconut oil
- 1 egg white
- 125 ml low fat milk
- 150 g Küchenmeister Whole Grain Spelt Flour
- 1/2 tsp. baking soda
- 100 g low far cream cheese
- 50 g Greek yoghurt
- 2 tsp. agave syrup
- 1 1/2 tsp. Küchenmeister Cornstarch
- 1 whisked egg
- Fresh fruit e.g raspberries, blueberries, strawberries
Preheat the oven (electric 180°C /circulated air 160°C). Line a muffin tray with cupcake cups.
For the topping: In a small bowl mix together the cream cheese, yoghurt and sugar. Now stir in the cornstarch. Add in the whisked egg and using a form mix until well combined. Refrigerate the topping.
For the base: Place the oats in a blender, and pulse until they resemble breadcrumbs. Cream together the brown cane sugar and the butter. Slowly add the egg white and using a fork mix until well combined. Now fold in the oats and amaranth followed by the milk. Fold the flour and baking soda into the mixture, and mix until clump free. Divide the dough between the cupcake cups and bake for ca. 8 minutes. Remove the cheesecake bases out of the oven. Divide the cheesecake topping onto the bases and bake for another 10 minutes.
Remove the cheesecakes from the oven and cool for 10 minutes in the tray. Now remove the cheesecakes from the muffin tray and cool completely on a wire rack. Decorate with fresh fruit.