Rosemary and Lemon Squares |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Ingredients:
1/3 cup(s) olive oil |
1/3 cup(s) fresh rosemary chopped |
1/4 cup(s) lemon juice |
1/2 cup(s) greek or plain yogurt |
3/4 cup(s) honey or natural sweetener |
2 tablespoon(s) lemon zest |
1 cup(s) quinoa flour |
1/2 cup(s) spelt flour |
1 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
Directions:
1. Preheat oven to 350 degrees.
2. Mix olive oil, rosemary, lemon juice, honey (or sweetener), yogurt and lemon zest in a medium bowl until smooth. Mix flours, salt, baking powder and baking soda in separate bowl. Pour dry ingredients slowly into olive oil mixture. Pour batter into a greased, square baking dish and bake for 28-30 minutes or until you can pull a dry toothpick out of the center.
3. Let cool and cut into 9 squares. Store at room temperature.
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