Flourless Lemon Chia Jar Cake
A flourless lemon and chia seed cake baked sous vide in canning jars.
Ingredients
| 2/3 c 65g | almond meal/flour | |
| 3 Tablespoons/40-45g | granulated sugar/granulated sugar substitute such as Xylitol, Erythritol, monk fruit sweetener | |
| 1 Tablespoon/12g | whole chia seeds | |
| 1 Tablespoon/6g | coconut flour | |
| 1 teaspoon/4g | baking powder | |
| 1/4 teaspoon | 1.3 ml | lemon extract |
| 1 | egg | |
| 2 Tablespoons | 30 ml | avocado oil/vegetable oil |
| 1 Tablespoon | 15 ml | water |
| 4 4oz/125ml | Extra equipment: canning jars | |
| — | Optional: zest of 1 lemon, as ingredient OR garnish |
Instructions
Step 1: Set the Anova Precision cooker to 185ºF/85ºC. Step 2: Combine the dry ingredients in a small mixing bowl. Step 3: Make a well in the dry ingredients and add the wet ingredients. Mix until the batter is smooth. Step 4: Set up your jars on a work surface and grease with cooking spray or extra oil. Divide the batter evenly among the 4 jars. Attach the lids to "fingertip tightness" - slightly loose, what you can achieve by closing the jars with just your fingertips. This will allow the air pressure inside the jars to escape while cooking, ensuring that they do not shatter in the bath. Step 5: Place the jars in the bath and set timer for 90 minutes.
Finishing Steps Step 1: Remove from the bath and either enjoy straight from the jar or loosen the edges with a butter knife and invert onto a small plate for serving. Garnish with fresh lemon zest, additional chia seeds, and/or confectioner's sugar if desired!