I must admit, the creamy Southwestern hominy ‘grits’ I made for the California Dairy Recipe Redux Challenge wasn’t the original yogurt-inspired creation I made.
When I realized I had been told to “go forth and use
dairy yogurt” the first recipe that came to mind was a cake that had been on my mind for over a year, since I first read Lunch in Paris: A Love Story, With Recipes, by Elizabeth Bard.
The gateau au yaourt had been lingering in the far recesses of the refrigerator of my mind* ever since.
Of course, once I’d made my substitution of homemade oat flour for all-purpose, low-fat yogurt for whole milk, and melted coconut oil for vegetable oil, I realized that with a whole cup of sugar still (very happily) involved, I didn’t really ‘lighten up’ anything (as the contest required).
And it really gets better over time.
[Pardon my French. ]
Coconut Oatmeal Yogurt Cake (Gateau au Yaourt)
- 1 1/2 cup old fashioned oats
- 1 1/2 tsp. baking powder
- 1 cup plain low-fat yogurt
- 1 cup granulated sugar (extra fine preferred)
- pinch of salt
- 1/2 tsp. vanilla extract
- 1/3 cup coconut oil, melted
- 2 eggs
berries, jam, whipped cream, chopped nuts, or other desired toppings, for serving
- Preheat oven to 350 degrees.
- Grind oats into flour using a food processor.
- Combine oat flour and baking powder in a small bowl.
- In a large mixing bowl, whisk together yogurt, sugar, and vanilla extract.
- Continue to whisk while pouring oil into yogurt mixture.
- Add eggs one at a time, whisking well to combine.
- Slowly add oat flour mixture, stirring until just incorporated.
- Pour batter into a greased, round baking pan or casserole dish (with high sides).
- Bake 30-40 minutes.
(Do NOT store in a close-top plastic container or in the fridge. Just loosely cover with aluminium foil and leave at room temperature.)