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LEMON AND POPPY SEED LOAF

Ah, the aromas of a freshly baked loaf, somethings never get old. Why not try this heavenly Lemon and Poppy Seed Load by the lovely Pamella Higgins. Absolutely amazing for breakfast and a great brunch treat to hold you until lunch.

What makes this loaf super amazing is its coconut topping and pomegranate seeds, adding that extra something to an already delicious loaf. Enjoy!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

INGREDIENTS

For the loaf 

100g ground almonds

100g spelt flour

100g cassava / gluten-free or plain flour

4 tablespoons poppy seeds

50g Natvia 100% Natural Sweetener

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

Zest and juice of 2 lemons

2 tablespoons flaxseeds

100ml yogurt (can be dairy-free)

100ml melted coconut oil

1 teaspoon vanilla extract

For the topping 

1 x can coconut milk, stored in the fridge overnight

Zest and juice of 1 lemon

2 tablespoons Natvia 100% Natural Sweetener

1 teaspoon turmeric powder

½ teaspoon vanilla extract

To decorate

Pomegranate seeds

Freeze-dried raspberries

METHOD

  1. Preheat the oven to 180 degrees C and grease and line a loaf tin.
  2. Mix together the ground almonds, flours, poppy seeds, Natvia, baking powder and bicarbonate of soda and lemon zest in a large bowl.
  3. Mix together the flaxseeds with 5 tablespoons water and set aside for 10 minutes to form a gel.
  4. Whisk together the yogurt, oil, vanilla and lemon juice, then pour this into the dry ingredients along with the flaxseed gel. Mix well to form a batter.
  5. Spoon this into the loaf tin and smooth out evenly. Bake for about 45 minutes until risen and cooked through, then leave to cool.
  6. Meanwhile scrape the solid cream from the coconut milk can and place in a bowl. Whip/beat in the other ingredients until smooth then chill in the fridge for at least 1 hour.
  7. Once the loaf has completely cooled, turn out onto a board and spread over the frosting. Scatter over the pomegranate seeds and freeze-dried raspberries over the top. Now slice up and serve!

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

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