Some of the followers might rembember that a couple of years ago a lemon drizzle made after my recipe was sold in a bakery called Cooking Harmony. The bakery doesn’t exist anymore and now I feel it’s time to publish the recipe. People are still asking where they can buy the lemon drizzle loaf and since that’s not possible those who love baking can try making it instead. The recipe is not exactly like the one you could buy in the bakery cause in this one I’m using a Lemon seasoning from Mabruka that I really love. It has black pepper in it and if you don’t like that you can just use only lemon zest instead, like I did in the old recipe. Anyway, here it is. Happy baking! 🍋
Ingredients
1 and 1/2 chia eggs (1 and 1/2 tbsp chia seeds and 3 tbsp water), or 2 eggs
1 tbsp olive oil
1/4 cup juice from a lemon
1 tsp lemon zest, finely grated
1 tsp Lemon mix, from Mabruka
3/4 cup almond milk
1 tsp pure vanilla
2 tsp poppy seeds
1 cup gram flour
1 cup almond flour
1/2 cup tapioca
1/2 cup rice flour
1 tbsp stevia powder, from Good Good
1 tbsp apple sauce, pure and preferably organic
2 tsp baking soda
2 tsp baking power, gluten-free
Topping
1/4 cup juice from a lemon
1 tsp lemon zest, finely grated
1 tsp Lemon mix, from Mabruka
1-2 tbsp stevia powder, from Good Good
1 tsp arrow root
Method
Preheat the oven to 170°C.
Add the chia seeds and water to a large bowl and let it sit for 5 minutes.
Grate the lemon zest and queeze the juice from the lemons. Normally 2 lemons are enough. Add half of the juice ( 1/4 cup) to the chia mix in the bowl and rest into a small sauce pan.
Add the lemon juice and zest as well as the Lemon mix from Mabruka to the chia and mix well.
Thereafter add the olive oil, stevia powder, vanilla, salt, poppy seeds, apple sauce and lifting agents. Stir and don’t be alarmed by the bubbles. It’s supposed to be like that.
Add in the dry ingredients and mix thoroughly with a spoon until the dough has no lumps in it. It’s a very thick dough.
Line a loaf pan with baking paper, scoop in the dough and bake for about 40-45 minutes.
Topping
While the cake is in the oven mix the stevia powder to the lemon juice, zest and lemon mix from Mabruka in the saucepan. Then add arrow root. Heat to boiling point on low heat and let it simmer for a couple of minutes. Stir while boiling.
When the cake is out of the oven, prick it all over with a pin before spreading the warm lemon juice mixture on top.
It’s nice to serve it with whipped coconut- or oat cream and blueberries.
The dough is perfect for lemon drizzle muffins as well.
This recipe is sponsored by Mabruka.
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