Rosemary and Lemon Squares

Photo: SHGibson

I came up with this recipe on a snowy day in March. I thought a delicious yellow-colored cake might brighten my mood. And it did! This is a guilt-free treat using greek yogurt and quinoa flour. You can add more sugar or leave it out to make it more savory. I use rosemary infused olive oil to enhance the flavor, but regular olive oil would be just fine.

Yield: 9 servings ( Serving Size: 1 Square )
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  • 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


  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.
March 2013

This recipe is a personal recipe added by SHGibson and has not been tested or endorsed by MyRecipes.

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