Wholemeal Spelt Lemon Poppy Seed Loaf
Ingredients
- 3 cups wholemeal spelt flour
- 1 cup coconut sugar
- 3 Tbsp poppy seeds
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups coconut yogurt (or double cream yoghurt)
- 1 1/2 Tbsp grated lemon zest
- 2 large eggs
- 110g unsalted butter, melted and cooled (or coconut oil)
Preparation
Adjust oven rack to middle position and heat oven to 180C. Prepare a loaf tin.
Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth.
Gently fold yogurt mixture into flour mixture until just combined.
Fold in melted butter or oil. Do not overmix. If you overmix, the loaf will be dense.
Pour into loaf tin and bake until golden brown and toothpick inserted in the centre comes out clean, 20 to 25 minutes.
