Strawberry Cottage Cheese Cake with Oat Base

Prepare a 22 cm diameter cake pan and line its bottom with baking paper. Place the gelatin in a small saucepan, pour 150 ml of water over it, and let it stand until it swells.

While the gelatin is swelling, prepare the cake base: in a medium bowl, mix the oat flakes with the peanut butter and the liquid coconut oil. Spread the mixture evenly on the bottom of the cake pan and press it down firmly with the bottom of a glass. Wash the strawberries, cut them in half, and arrange them around the sides of the pan with their cut sides facing outwards. Set aside the remaining strawberries in the refrigerator, and place the cake pan in the refrigerator to chill as well.

In a large bowl, mix the cottage cheese with the yogurt and honey. Heat the swollen gelatin over low heat, stirring constantly for 1-3 minutes, until it is completely dissolved (do not boil!). Pour the dissolved gelatin into the cottage cheese mixture and mix thoroughly.