sapote | Huh. Yogurt!

- 4 tbsp buckwheat and/or brown rice flour (I use 50/50)
- 1 tbsp almond meal
- 1/2 tsp baking powder
- pinch salt
- tbsp brown sugar

- 1/3 cup plain yogurt (I used nonfat)
- 1 tbsp olive oil
- 1 egg
- 1 tbsp sweetened condensed milk (I had it on hand - I might increase the yogurt to 1/2 cup if I didn't)

- Beat egg until yolk and white are combined
- Mix wet ingredients
- Mix dry ingredients
- Combine wet and dry ingredients

- Microwave in microwave-safe container for three minutes.

I am seriously considering making three of these in a flat-bottomed pyrex container and frosting them to make a layer cake, because this is waaay good enough to serve to someone who's not even trying to avoid gluten, and also has an entirely reasonable, non-souffle-like cake texture even though it's made in the microwave. I am thinking of a jam or lemon-curd-based frosting.