Low-FODMAP lemon and poppy seed loaf
An utterly satisfying afternoon-tea treat that’s super-moist, so pretty with the sprinkle of poppy seeds thoughout.
Serves: 16 (makes 16 slices)
Time to make: 55 mins
Hands-on time: 15 mins
Total cost: $4.00 / $0.25 per serve
(at time of publication)
Ingredients
- 100g reduced-fat non-dairy spread (we used Olivani Lite)
- 100g (½ cup) sugar
- 2 eggs
- 1 teaspoon grated lemon zest
- 1 ½ tablespoons lemon juice
- 1 ⅓ cups all purpose gluten free flour
- 1 ½ teaspoons baking powder
- 1 tablespoon poppy seeds
- Lemon glaze
- few grates of lemon zest, plus extra for topping (optional)
- ¼ cup lemon juice
- ¼ cup sugar
Instructions
1 Preheat oven to 180°C. Grease and line a loaf tin.
2 Cream spread and sugar until pale then mix in eggs, one at a time.
3 Stir in lemon zest and juice then fold in flour, baking powder and poppy seeds.
4 Pour batter into prepared tin and bake for 35-40 minutes or until loaf is risen, springy and golden and an inserted skewer comes out clean.
5 While loaf is cooking, combine glaze ingredients. Remove cooked loaf from oven and drizzle syrup over allowing it to soak in. Turn loaf out and decorate with extra lemon zest (if using) then slice to serve.
HFG tip
If you are on the low FODMAP diet check your dried cranberries are sweetened with sugar not apple juice.
Nutrition Info (per serve)
Kilojoules 570kJ
Calories 135cal
Protein 1g
Total fat 5g
–Saturated fat 1g
Carbohydrates 22g
–Sugars 12g
Dietary fibre 0g
Sodium 80mg
Calcium 16mg
Iron 0mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Devin Hart
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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