Moist and delicious So I used olive oil, which may surprise some people, but I assure you, it loses its characteristic taste when cooked. For sweetness, I used a lot of xylitol compared to usual (usually, I don't exceed 50g), but lemon is very acidic so it was necessary. In fact, it lowers the glycemic index thanks to its acidity ❤.
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LEMON CHIA CAKE with 0 sugar and low glycemic index
Instructions
- 1. The recipe:
- 150g of barley flour (GI=30)
- 100g of almond powder
- 70g of birch sugar (Xylitol GI=7) or alternatively 60g of agave syrup
- 2 tbsp of chia seeds
- 1 packet of baking powder
- 3 eggs
- 170g of Greek sheep yogurt or vegetable yogurt
- 2 lemons
- 65g of olive oil - 2. 1⃣ Mix 2 egg yolks + 1 whole egg with xylitol. Add the yogurt.
- 3. 2⃣ Mix flour + almond powder + baking powder + chia seeds.
- 4. 3⃣ Mix the 2 preparations together. Add olive oil, the juice of 2 lemons + grated zest. Gently fold in the 2 beaten egg whites.
Bake for 40 minutes at 180°C.
Ingredients for servings
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150 g of hulled barley flour -
100 g of almond powder -
70 g of birch sugar or xylitol
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2 tablespoon of chia seed -
1 bag of baking powder -
3 eggs -
170 g of cottage cheese -
2 lemons -
65 g of olive oil
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Nutritional information *
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Per serving% RDA
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of which saturated??
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* As an indication, before cooking, RDA of the EU.