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Lemon Poppy Seed Mini Loaves

Lemon Poppy Seed Mini Loaves

These gorgeous mini loaves are perfect for catching up with friends or for work lunchboxes!

Lemon Poppy Seed Mini Loaves

Makes 8 mini loaves OR 12 small Muffins 

INGREDIENTS

2 cups almond meal

½ cup tapioca flour

1 ½ teaspoon baking soda

Pinch of seat salt

Zest of 2 lemons

3 eggs lightly whisked (to make these vegan replace with flax or chia eggs)

3 tablespoons Coconut oil

1 tablespoon Raw Honey (can sub rice malt or maple syrup)

½ cup Coconut yoghurt

Juice of 1 lemon

1 tablespoons poppy seeds

METHOD

In a large bowl combine first 4 dry ingredients. Add lemon zest. In a separate bowl add honey & coconut oil. Cream with a hand mixer or some muscle 💪& a spatula until pale. Add Lemon juice, mix well.

Mix eggs into almond meal mixture. Add honey/coconut oil to almond meal mix & combine. Fold in yoghurt & poppy seeds. Scoop batter into a mini loaf tin with each well ¾ full.

Bake in a preheated 175°C (350°F) for 10 minutes. Rotate pan & bake for a further 4 minutes. Let cool completely & glaze.

Lemon Glaze 

2 Tbl Coconut oil

1 Tsp honey

Juice of ½ a lemon

Zest of 1 Lemon

1/4 Tsp Ghee

METHOD: Combine coconut oil, honey, lemon juice & zest in a pot and melt on low heat on the stove. Remove from heat and stir in Ghee. Let cool slightly but glaze tops of cakes 2-3 times leaving a few minutes between applications before glaze sets. 

Enjoy x 

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