Summer season is coming and therefore I decided to create something light and still satisfying. Voila, this went out very well. Light creamy dessert, with fresh strawberries, thin almond crust and lightish finish of rose water and rose petals in the cake.
Instead of any flour, I did use oatmeal - simply made flour in the mixer. Same with almonds. If you want to make your own almond flour like me don't forget to buy BLANCHED almonds. They are already without skin and ready to use for flour.
I used rose petals soaked in water and water from them too. This is an optional ingredient but is give a nice finish to it, especially if you leave your cake rest until the next day. I do buy them in a Mediterranean/Indian/Arabic shop with spices. Here is the recipe.
160g oatmeal flour
100g blanched almond - flour
150g low-fat Greek yoghurt
1tbsp chia seeds
1tbsp flax seeds
sweetener (I use only the Skinny Food co. 0 calorie syrups - get 10% discount HERE)
600g low-fat cottage
1 sachet unsweetened pudding - cream flavour
400ml plant milk
rose petals (optional)
First, put 2-3 tbsp of rose petals and soak them in the water.
For the crust, mix oatmeal flour, almond flour, chia & flax seeds, yoghurt and sweetener. The batter was nice to work with and you can easily transfer and form into the mould. Press into the bottom of your mould into a thin layer.
Put into the oven at 100°C while are you making the rest of the cake.
Prepare your pudding with sweetener, add gelatine and set aside. Mix cottage cheese with a hand blender until smooth and add pudding.
Also, add rose petals and rose water too and stir together.
Put the batter at your crust and let it chill in the refrigerator or freezer until set.
Finally, decorate with fresh strawberries.
🍓Macros for 1 slice are following🍓
Also, don't forget that you can find all my recipes in the MyFitnessPal app. Just type Sejbina's and you will find recipes from my blog.