RECIPE STORY

dairy free gluten free vegan low carbs low sugars

A versatile fruit

Name: Lemon Rosemary & Olive Oil Cake
Total time: 80 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 6 tbsp of Ground Flaxseeds; 150 mL of Water; 140 g of Oats; 3 Bananas; 130 g of Almond Flour; 140 g of Potato Starch; 20 g of Baking Powder; 90 mL of Extra Virgin Olive Oil; 80 mL of Almond Milk; 1 Large Lemon; 2 tbsp of Dried Rosemary; 180 g of Vegan Lemon Curd

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Ingredients List

Step 1 Soak the flaxseeds in water for 10 minutes or until they form a gel-like mixture. Meanwhile, in a food processor, blitz the oats into flour and blend the bananas into a creamy mash. Ground Flaxseeds 6 tbsp Water 150 mL Oats 140 g Bananas 3 Almond Flour 130 g Potato Starch 140 g Baking Powder 20 g Extra Virgin Olive Oil 90 mL Almond Milk 80 mL Large Lemon 1 Dried Rosemary 2 tbsp Vegan Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 2 In a mixing bowl, combine oat flour, almond meal, starch, and baking powder and add a pinch of salt. Next, incorporate the "flax-egg", mashed bananas, oil, milk, zest and juice of the lemon, and dried rosemary. Ground Flaxseeds 6 tbsp Water 150 mL Oats 140 g Bananas 3 Almond Flour 130 g Potato Starch 140 g Baking Powder 20 g Extra Virgin Olive Oil 90 mL Almond Milk 80 mL Large Lemon 1 Dried Rosemary 2 tbsp Vegan Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 2 Mix well into a smooth cake batter. Ground Flaxseeds 6 tbsp Water 150 mL Oats 140 g Bananas 3 Almond Flour 130 g Potato Starch 140 g Baking Powder 20 g Extra Virgin Olive Oil 90 mL Almond Milk 80 mL Large Lemon 1 Dried Rosemary 2 tbsp Vegan Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Transfer the batter into a 20cm (8 inches) cake tin and bake the cake for 55 minutes at 150°C (300°F). Ground Flaxseeds 6 tbsp Water 150 mL Oats 140 g Bananas 3 Almond Flour 130 g Potato Starch 140 g Baking Powder 20 g Extra Virgin Olive Oil 90 mL Almond Milk 80 mL Large Lemon 1 Dried Rosemary 2 tbsp Vegan Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Leave the cake to cool down and then top it with lemon curd. Finally, garnish with fresh rosemary sprigs and extra lemon zest. Ground Flaxseeds 6 tbsp Water 150 mL Oats 140 g Bananas 3 Almond Flour 130 g Potato Starch 140 g Baking Powder 20 g Extra Virgin Olive Oil 90 mL Almond Milk 80 mL Large Lemon 1 Dried Rosemary 2 tbsp Vegan Lemon Curd 180 g Adjust servings and measurement unit in the full recipe page .

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Ground Flaxseeds	6tbsp
Water	150mL
Oats	140g
Bananas	3
Almond Flour	130g
Potato Starch	140g
Baking Powder	20g
Extra Virgin Olive Oil	90mL
Almond Milk	80mL
Large Lemon	1
Dried Rosemary	2tbsp
Vegan Lemon Curd	180g

RECIPE STORY

Vegan Lemon Rosemary Cake

A versatile fruit

Ingredients List

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Healthy recipes await you.

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