Lemon and Poppy Seed Drizzle Loaf
Ingredients
l 80 ml (2.5 fl oz/one-third cup) melted coconut oil, plus extra for greasing
l 180 ml (6 fl oz/three-quarter cup) honey
l 150 ml (5 fl oz/two-third cup)
l Almond milk
l Zest of 2 lemons
l 2 tablespoons poppy seeds
l 300 g (10.5 oz/2.5 cups)
l Ground almonds
l 2 teaspoons baking powder
l Half teaspoon coarse salt
l 2 egg whites
For the drizzle
l 1 x 400 ml (13 fl oz) tin coconut milk, refrigerated overnight
l 2 tablespoons honey juice of 2 lemons
To serve
l Lemon peel
Preparation
l Preheat the oven to 180°C/350°F/Gas mark 4.
l In a large bowl, combine the melted coconut oil, honey, almond milk, lemon zest and poppy seeds. Keep the lemons that you zested, you can use their juice for the drizzle.
l In a separate bowl, combine the ground almonds, baking powder and salt.
l Gradually add the almond mixture to the wet ingredients in three stages, mixing well after each addition.
l In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold the egg whites into the batter.
l Grease a 1lb loaf tin with coconut oil or line it with parchment paper. Pour the mixture into the tin and bake for 35–40 minutes until golden on top and a knife inserted into the middle comes out clean.
l As soon as you put the loaf in the oven, make the drizzle. Scoop the coconut cream from the top of the tin of chilled coconut milk (keep the coconut water for something else).
l Add it to a large bowl and mix in the honey and lemon juice. You should have a tart, runny mixture. Pop it in the fridge to thicken just a little while the loaf cooks.
l Take out the loaf and leave it to cool. When the loaf is completely cool, take the drizzle out of the fridge, give it a stir and then spoon it on to the loaf, letting it drip down the sides.
l Top with strips of lemon peel.
