Lemon & Honey Yoghurt Loaf

Ingredients

1 cup spelt flour
1 Tbsp coconut flour
2 tsp baking powder
Zest of 1 lemon
1/2 cup honey
1/2 Cup De Winkel Natural Unsweetened Yogurt
1/2 cup oil
Vanilla
1/4 cup raw cashews
1/4 cup coconut cream
1 tbsp coconut oil
1 tbsp honey
2 tbsp lemon juice
1/3 cup toasted coconut flakes

Method

  1. Pre-heat oven to 160 degrees C.
  2. Mix all wet ingredients together in a bowl. Whisk until smooth.
  3. In a separate bowl add in the dry ingredients. Slowly fold in the dry mixture into the wet mixture until fully combined.
  4. Pour loaf batter into a lined loaf tin and bake for 45mins (depending on your oven.)
  5. To make the creamy topping. Soak cashews in boiling water for 5-10mins. Drain and add to a bullet blender along with the coconut cream, coconut oil, honey and lemon juice. Blitz until smooth.
  6. Store in the fridge to firm up.
  7. Once the loaf has cooled down, drizzle 3 tbsp of lemon juice over the loaf to soak through and frost with cashew cream.

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