Blueberry & Lemon Loaf
Serves: 10
Prep: 20 minutes
Cook/Chill: 30-40 minutes
Ingredients
LOAF:
150g Dairy-free yoghurt
120g Applesauce
100g Almond butter
130g Natvia baking pouch
20ml of Fresh Lemon Juice
Zest of 1 lemon
200g Plain or Spelt Flour
1 tsp Baking Powder
1/2 tsp Bicarb soda
150g Frozen Blueberries
GLAZE:
100g Dairy-free yoghurt
15g Natvia baking pouch
10ml Fresh Lemon Juice
Lemon Zest to taste
Method
- Preheat oven to 160°C and grease and line a loaf tin.
- To a medium bowl add the yoghurt, applesauce, almond butter, Natvia sweetener, lemon juice and zest and mix until combined. Add the flour, baking powder and bicarb soda and mix again until a thick, fluffy batter has formed. Add approx. 2/3 of the blueberries and fold through evenly.
- Pour half of the batter into the prepared tin and add the remaining blueberries on top. Pour in the other half of the batter and spread out evenly. Place in the oven bake for 30-40 mins or until golden and a skewer comes out mostly clean. Set aside to cool completely.
- To make the yoghurt glaze, add the yoghurt and Natvia sweetener to a medium bowl and whisk until the sweetener has dissolved. Add the lemon juice and whisk until combined. Pour the glaze evenly over the cooled loaf. Top with some extra lemon zest, then slice and enjoy!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 22gg | 4.7g | 8g | 450kj | 186 | 75g |
