My Lemon-Poppyseed Oatmeal Cake

Meal Prep + Recipes

This is a healthy take on a sweet treat that is made from a base of fiber-filled oats and made tasty with tart + tasty Meyer lemons.

INGREDIENTS

makes 8 servings

• 3 large lemons, tops and bottoms chopped off and poked with a fork on top
• 6 pasture-raised eggs
• 1 1/2 cups xylitol
• 1 tsp pure vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 3 tsp baking powder
• 2 TB poppyseeds
• Zest of A Meyer lemon
• Pinch of Himalayan crystal salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a saucepan, place the lemons with water and bring to a boil- simmer for 45 minutes or until soft all over. Let them cool.
3. Meanwhile, in a large bowl, mix the eggs with the xylitol (or sugar replacement) and vanilla until it appears fluffy.
4. Add in the oatmeal, baking powder, salt, & poppy seeds- mix well.
5. Place the cooled lemons in a blender and blend until pureed.
6. Mix the lemon puree into the large mixing bowl.
7. Pour mixture into the coconut oil-sprayed cake pan and bake for 2 minutes or until a toothpick is inserted in the center and comes out clean.
8. Top with lemon zest and optional add-on is some organic whip!