Strawberry Snack Cake

Things I often think about: the wrath of climate change and long summers coupled with (& made much less burdensome) long berry seasons.

Strawberries on warm, warm days are incomparable.

Strawberry Snack Cake

Dry:

1 cup gluten free 1:1 baking flour

1/2 cup almond flour

1/4 cup Tejari Organic Strawberry Blend

1 tsp baking powder

1/2 tsp sea salt

1/2 tsp baking soda

Wet:

2 eggs

1 cup plain greek yogurt

1/2 cup + 2 tbsp pure maple syrup

2 tbsp lemon juice (juice of half a lemon)

2 tsp vanilla extract

Add-ins: 1 cup strawberries, sliced

Instructions:

1. Preheat the oven to 350°F.

2. Whisk together all dry ingredients until evenly combined.

3. Whisk together the eggs, maple, lemon and vanilla until smooth before adding in the greek yogurt. Mix again until even in color.

4. Fold the dry ingredients into the wet until incorporated. This batter will look and feel more like a pancake, very light and airy. This helps make it the perfectly moist, not-too-sweet snacking cake! Good for breakfast or dessert!

5. Pour the batter into a lined or greased 8x8 baking sheet. Top with as many strawberry slices as your heart desires.

6. Serve with a good quality greek yogurt for breakfast or a scoop or two of vanilla bean ice cream for dessert. Your choice!