Ingredients:
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- ¼ cup Zen Basil Seeds
- ½ cup sweetener of choice
- ¼ cup olive oil (I used Dr. Gundry’s Olive Oil)
- Juice of 3 lemons
- Zest of 2 lemons
- ¼ cup unsweetened coconut milk
- 1 teaspoon vanilla extract
Topping (optional):
5 oz yogurt
2 tbsp honey
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.
2. In a large bowl, combine almond flour, coconut flour, salt, and baking soda.
3. In a separate bowl, whisk together the eggs, Zen Basil Seeds, sweetener, olive oil, lemon juice, lemon zest, coconut milk, and vanilla extract until well blended.
4. Gradually mix the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Topping (optional):
In a bowl, mix together 5 oz of yogurt with 2 tbsp of honey. Drizzle over the cake and spread evenly.
9. Slice into 8 squares and enjoy!
