1/2 cup olive oil
1/2 cup white sugar
1/2 cup plain yogurt
1 tablespoon honey
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon white sugar
2 teaspoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons lemon zest
2 tablespoons lemon zest
1 teaspoon almond extract
1 cup cornstarch
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups whole wheat flour
1 cup oats
2 teaspoons baking powder
2 eggs
2 tablespoons butter or margarine
1 cup all-purpose flour
1 teaspoon baking soda
1 cup chopped walnuts
Heat olive oil in a large saucepan over medium heat. Stir in sugar, yogurt, honey, lemon juice, lemon zest and white sugar. Bring mixture to a slow boil, stirring constantly. Remove from heat. Dissolve lemon zest and lemon zest in lemon juice. Mix lemon zest and lemon zest into lemon mixture; stir to cream.
Return mixture to a slow boil over medium heat. Stir in flour, mixing well, until a thick dough has formed. Remove from heat and add 1/4 cup oats, baking powder, baking soda and 1 cup walnuts. Roll into a rectangle and place seam side down onto a greased baking sheet. Brush with butter or margarine and sprinkle with flour.
Bake in preheated oven for 1 1 hour. Remove from oven and sprinkle with bread crumbs. Cool in pan.
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