Lemon Drizzle cake is a popular treat, however it is full of sugar! I created this Lemon and Raspberry Loaf, taking elements from a lemon drizzle cake and adapting it to a healthy snack.
Zest of 2 lemons
Juice of 1 lemon
250g Coconut Flour
100g Self Raising Flour
3 Tbsp Honey
250ml Almond Milk
Pre-heat oven to 200°C. Grease a loaf tin with coconut oil.
Mash the banana, whisk the 3 eggs and mix together. Mash the raspberries and mix together with eggs and banana. Mix flours together and slowly begin to pour egg mixture and almond milk whilst folding mixture through. Pour in honey and squeeze the juice of one lemon, mixing together. Grate the lemon zest into mixture and fold again.
Pour mixture into loaf tin. Your loaf mixture should be slightly stick. I added some raspberries in a line on top of the loaf.
Bake loaf for 20 minutes, check mixture is cooked through, if not then keep in oven until you are happy with the result. Grate some extra lemon zest once your loaf has cooled down.
Enjoy your loaf with strawberry jam and some tea!