Yogurt Cake Raspberry

      • Ingredients:
        • 1 cup Greek Yogurt⁠
        • 2 large Eggs⁠
        • 1 cup Arrowhead Mills Spelt Flour⁠
        • 1 cup Arrowhead Mills Oat Flour⁠
        • ½ cup Coconut Sugar⁠
        • ½ cup Olive Oil⁠
        • 1 teaspoon Vanilla Extract⁠
        • 2 teaspoons Baking Powder⁠
        • Zest of 1 Lemon⁠
        • ½ teaspoon Fine Kosher Salt⁠
        • ¾ cup Fresh Raspberries⁠
      • Directions:
        1. In a large bowl, combine dry ingredients until well incorporated.⁠
        2. In another large bowl, whisk together yogurt, eggs, sugar, vanilla, olive oil, and zest until smooth.⁠
        3. Add dry ingredients to wet and mix until just combined. Gently fold in raspberries (do not over mix!)⁠
        4. Pour batter into a buttered and floured loaf pan. Bake in a preheated 350°F oven for 60-70 minutes or until a toothpick comes out clean.⁠
        5. Allow to cool in pan for 15 minutes before removing and placing on a cooling rack.⁠
        6. Allow to cool completely before slicing and serving
        7. Enjoy!⁠