Sous Vide Flourless Lemon Chia Jar Cake
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Ingredients for 4
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 lemon extract
2 Tablespoons avocado oil/vegetable oil
1 Tablespoon water
Extra equipment: 4 4oz/125ml canning jars
Optional: zest of 1 lemon, as ingredient OR garnish!
Set the Anova Precision cooker to 185ºF/85ºC
Combine the dry ingredients in a small mixing bowl
Make a well in the dry ingredients and add the wet ingredients. Mix until the batter is smooth
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
Place the jars in the bath and set timer for 90 minutes
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!