Low-FODMAP lemon and poppy seed loaf
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16 (makes 16 slices)
Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$0.25 per serve
(at time of publication)
Full ingredients list:
100g reduced-fat non-dairy spread (we used Olivani Lite)
100g (1/2 cup) sugar
1 teaspoon grated lemon zest
1 1/2 tablespoons lemon juice
1 1/3 cups spelt flour
1 1/2 teaspoons baking powder
1 tablespoon poppy seeds
few grates of lemon zest, plus extra for topping (optional)
1/4 cup lemon juice
1/4 cup sugar
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Grease and line a loaf tin.
Step 2Cream spread and sugar until pale then mix in eggs, one at a time.
Step 3Stir in lemon zest and juice then fold in flour, baking powder and poppy seeds.
Step 4Pour 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.
Step 5While 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.
This recipe is suitable for people on a low-FODMAP diet, based on Monash University published tolerance levels as at October 2014.
About this recipe
First published: November 2014