Lemon and Poppy Seed Loaf
Ingredients
For the loaf100g 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 topping1 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 decoratePomegranate seeds
Freeze-dried raspberries
Method
- Preheat the oven to 180 degrees C and grease and line a loaf tin.
- Mix together the ground almonds, flours, poppy seeds, Natvia, baking powder and bicarbonate of soda and lemon zest in a large bowl.
- Mix together the flaxseeds with 5 tablespoons water and set aside for 10 minutes to form a gel.
- 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.
- Spoon this into the loaf tin and smooth out evenly. Bake for about 45 minutes until risen and cooked through, then leave to cool.
- 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.
- 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!
