- 1 & ½ cups finely ground cornmeal or corn flour
- 1 & ½ cups almond flour or gluten-free flour
- ¼ tsp. sea salt
- 1 & ½ tsp. baking powder
- 1 cup granulated cane juice or other sugar (date sugar, coconut sugar, beet sugar)
- Zest of one lemon
- ½ cup olive oil
- ½ cup unsweetened plain yogurt
- 2 eggs
- 3 tbsp. lemon juice
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees.
- Add dry ingredients into a mixing bowl (flour, salt, baking powder, sugar, lemon zest) and combine.
- Put the wet ingredients into a food processor or blender (olive oil, yogurt, eggs, lemon juice, vanilla extract), and blend until creamy.
- Add the dry ingredients into the food processor with the wet ingredients and blend together until smooth.
- Grease a 9 inch pie pan or 9x9 baking tray with olive oil (or butter).
- Bake 45 minutes or until lightly golden.
- Remove from the oven and let the cake rest for 25-30 minutes or longer before cutting into it.
- Top with flaky sea salt and Sweet Strawberry Compote.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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