Flourless Lemon- Vanilla Yogurt Cake

Ingredients:

• 1 ½ cups Straus European Style whole milk vanilla flavored yogurt

• 4 eggs

• 1/2 cup sugar

• 1 teaspoon vanilla bean paste

• 2 teaspoon lemon zest

• 5 tablespoons cornstarch

• 1/2 teaspoon salt

Strain the yogurt (skip this step if using greek style)

1. Line a strainer with cheesecloth or a clean cloth kitchen towel. Pour the yogurt into the cloth. Pull the side up over the yogurt, to cover it. Place the strainer in the sink or in a larger bowl to catch the liquid. Let the yogurt strain for 20 to 30 mins. You will be left with a thick yogurt.

While the yogurt is straining, start the cake batter and prepare the pan

1. Preheat oven to 350 degrees

2. In a large bowl, add the remaining ingredients and using a whisk, mix to combine. Set aside. 

3. Line a 7-8 inch cake pan with parchment paper.

4. When the yogurt has thickened, add it to the batter and mix well to combine.

5. Add the batter to the cake pan. Transfer the cake pan to the preheated oven and cook the cake for 30 mins or until puffed up and browned.

Finish the cake

1. Let the cake cook completely and put int the fridge for a few hours to set fully.

2. Cut into slices and top with fresh berries and honey or powdered sugar

Serve

Green Sauce

A zingy condiment packed with herbs, garlic, citrus, a splash of vinegar and a pinch of heat.

Prepped Ingredients:

• 1 bunch scallions, rinsed and ends trimmed

• 1 bunch cilantro, rinsed and ends trimmed

• 1 bunch parsley, rinsed and ends trimmed

• 4 cloves garlic, peeled

• 2 lemons, juiced (about ½ cup)

• ½ tsp red chile flakes

• 1 cup EVOO

• 1 tsp salt

• ½ tsp red wine vinegar 

Follow the recipe or use whatever ingredients you have.

Make the sauce

1. Add everything to a blender or food processor, cutting things down as needed to fit.

2. Add ½ cup water.

3. Blend on high until everything has been blended down into a smooth sauce, add more water if needed.

4. Taste and add with more salt, if needed.

5. Transfer to a jar or container and use immediately or store in the fridge for up to 2 weeks. Heat the oven to 400 degrees.

6. Grease a medium sized casserole pan. Set aside.

7. In a medium bowl, add the oats, almond flour, brown sugar, melted coconut oil and salt. 

8. With your hands or a fork, mix thoroughly. Set aside.

To Serve

• Serve over or alongside grilled or roasted meats, fish, seafood and veggies. 

• Combine with equal parts sour cream mayo or yogurt for a quick dip or sandwich spread.

• Use in place of hot sauce.

Serve over or alongside grilled or roasted meats, fish, seafood and veggies.