-lemon, greek yoghurt & poppyseed loaf-
Do you love lemons? I absolutely L.O.V.E them! Lemons are such versatile fruits in the culinary world.
Try squirting some lemon juice into pasta & rice dishes and you'll instantly smell & be able to savour that sour &
punchy (yet appetising) taste which elevates the flavour of the dish. Incorporate some lemon zest into your
baked goods and it immediately makes a world of a difference. They are definitely
my preferred flavour enhancers.
This recipe is a must-try if you already use lemons in your homes. You will love the combination of
flavours in this loaf. The Greek yoghurt keeps the loaf moist and dense, and the poppyseed
provides a subtle crunch. Although this recipe calls for more honey to balance out the acidity from the lemon juice,
you can always opt to use less (or more) according to your preference.
*Tip:When zesting lemons/other citrus fruits, avoid zesting the bitter pith (white part below the skin).
This loaf keeps up to 5 days in the refrigerator.
Try squirting some lemon juice into pasta & rice dishes and you'll instantly smell & be able to savour that sour &
punchy (yet appetising) taste which elevates the flavour of the dish. Incorporate some lemon zest into your
baked goods and it immediately makes a world of a difference. They are definitely
my preferred flavour enhancers.
This recipe is a must-try if you already use lemons in your homes. You will love the combination of
flavours in this loaf. The Greek yoghurt keeps the loaf moist and dense, and the poppyseed
provides a subtle crunch. Although this recipe calls for more honey to balance out the acidity from the lemon juice,
you can always opt to use less (or more) according to your preference.
*Tip:When zesting lemons/other citrus fruits, avoid zesting the bitter pith (white part below the skin).
This loaf keeps up to 5 days in the refrigerator.
makes 1 loaf
prep 15-20 mins
bake 50-60 mins, 160C
ingredients
- 3 tbsp chia seeds
- 1 large lemon, juiced & zest
- 300g almond meal
- 1/4 cup honey
- 1/4 cup poppy seeds
- 2 eggs
- 2/3 cup (170g) plain/naturally sweet Greek yoghurt
method
- Preheat the oven at 160C.
- Mix chia seeds with 6 tbsps of water in a small bowl. Leave aside for chia gel to form.
- In a large mixing bowl, combine lemon juice & zest, almond meal, honey, poppy seeds, eggs & greek yoghurt. Mix until well combined, manually or with a kitchen mixer.
- Fold chia gel into the mixture.
- Pour batter into a baking tin lined with baking sheet or greased with vegetable oil to prevent the baked loaf from sticking.
- Bake at 160C for 50-60 minutes, or until the cake tester/skewer comes out clean.
- Serve and enjoy! (i bet your kitchen smells heavenly!)