Lemon and Poppy Seed Loaf

Lemons are actually one of the fruits that end up getting thrown in the food waste, with lots of recipes only needing a squeeze, slice or zest. This recipe is perfect for utilising all of the lemon, plus a few store cupboard stapes that we hope you have to hand to give a go yourself

Method

Preheat oven to 180 degrees and line a loaf tin

Put the poppy seeds and warm almond milk in a bowl and set to the side for five minutes

Combine flour, sugar and lemon zest in one bowl and add the coconut oil, lemon juice and natural yog to the poppy seed/almond milk mixture and stir before pouring into the flour and sugar, mix until all combined

Place mixture in tin and bake for 30-35 minutes until knife comes out of cake totally clean, leave to cool completely

While the cake is cooling, mix the frosting together and place in fridge to firm up

Frost and decorate the cake before slicing and eating

Ingredients

100 ml coconut oil melted
275g GF self-raising flour
150g coconut sugar
1 tbsp of natural almond yog
Zest and juice of 1 lemon
50g poppy seeds
100 ml warm almond milk

 

To decorate
1 x 150g tub natural cheese spread
2 x tbsp maple syrup
1 squeeze of lemon