0:15

To Prep

0:55

To Cook

12

INGREDIENTS

EASY

DIFFICULTY

10

SERVINGS

5

AVG RATING

(1 Member)

Chia and poppy seed lemon bread

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of a 11cm x 22cm (base measurements) loaf pan.

    2. Step 2

      Combine flour, desiccated coconut, coconut sugar and seeds in a large bowl. Whisk eggs, coconut cream, maple syrup, oil, lemon rind and juice in a large bowl until combined. Add to dry ingredients and stir until combined. Spoon into prepared pan. Bake for 55 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 5 minutes. Transfer to a wire rack. Serve with butter if you like.

    You can freeze the cooled cake, wrapped in plastic wrap and foil, for up to 1 month. Thaw on kitchen bench. Coconut palm sugar can be found in health stores or in the health food aisle of supermarkets

    post from sitemap