Lemon Yogurt Breakfast Cake
As we’re coming full force into spring, I now have every right to make all of the lemon creations possible. Not only because lemon flavored treats are the most superior, but also because lemons are an incredible source of Vitamin C - an essential nutrient for supporting immune health. As the seasons change, keeping a healthy and strong immune system is something to be especially mindful of.
Which is where this breakfast cake comes into play. It’s deliciously, dare I say it, moist, and doubles as the best immune booster with its high Vitamin C content. And if you’re wondering why the hell Vitamin C even matters, the below from a previous post sums it all up.
Why Vitamin C is so great:
For the mind: Protects brain cells from free radicals throughout the body, reduces inflammation and oxidative stress in the brain, aids in the process of maintaining neural connections and pathways, works with cells in the body to properly use various neurological chemicals such as dopamine
For the body: Contains anti-inflammatory and antioxidant properties to protect all bodily functions, necessary for the growth, development, and repair of all body tissues, plays a vital role in the body’s production of collagen and absorption of iron, a key nutrient for healthy immune function
For the soul: Supports energy and vitality, seen as a natural mood booster, relieves depression and anxiety, keeps you healthy and most importantly, happy
Boost your immune health and make these ASAP!
RECIPE
Ingredients:
3/4 cup almond flour
2 tbsp coconut flour
1/2 tbsp baking powder
1/3 cup coconut sugar
2 flax eggs: 2 tbsp flaxseed meal mixed with 4 tbsp water (can likely sub eggs but I haven’t tried!)
1/3 cup plain or lemon flavored coconut yogurt (this one is my favorite ever)
1 tbsp melted coconut oil
Fresh squeezed juice of 1 lemon
Zest of 1 lemon
Yogurt Icing: 2 tbsp plain or lemon flavored coconut yogurt mixed with 1 tbsp maple syrup, 1 tsp melted coconut oil, and a splash of lemon juice (omit juice if using lemon flavored yogurt)
Directions:
Mix flours and baking powder in a bowl to remove clumps and set aside.
Whisk together remaining ingredients in a separate bowl until smooth. Slowly fold in flour mixture and stir until combined. Be careful not to over mix!!
Pour batter into a square pan, using a spatula to spread. Bake at 325 for 45 minutes.
Let cool completely and top with icing. Slice into 9 bars.