Nutty Sunflower Cake

1.5 cups sunflower seed flour (process 1.75 cups sunflower seeds in a food processor until fine)
1 tsp salt
1 cup Splenda or sugar
1 tsp baking powder
2/3 cup nonfat plain yogurt
1 tbsp vanilla extract
2 tbsp lemon juice
1 cup walnuts, chopped
2 large eggs

This is a South Beach/low carb-compliant and gluten-free alternative for a sweet fix. While it is low carb it is a bit heavy on the fats (good fats, but fats nonetheless), so portion sizes are fairly modest. If you are doing South Beach, you can have this on phase 1; just keep in mind it satisfies the entire daily limit of nuts.

Preheat oven to 350F.

Mix all ingredients, except walnuts, until well combined.

Put paper liners in a mini-muffin tin, then fill each about 3/4ths full. (The final product is very moist and crumbly, so if you don't have liners to keep it contained you may opt to grease a 9" cake pan and serve it like that. It also doesn't rise much.)

Sprinkle some chopped walnuts on top of each.

Bake for 25-30 minutes, until the top is golden brown and a toothpick comes out clean.

EXPERIMENT! If you want to switch up the flavor profile try switching out lemon juice for a smaller amount of lemon extract for more of a lemony punch, try adding cinnamon and nutmeg, or throw in some dried fruit such as cranberries or raisins for extra sweetness.

Number of Servings: 12

Recipe submitted by SparkPeople user BLUEM00N.