Lemon chia yogurt loaf

This delicious lemony loaf cake is for anyone who's a fan of a nice, zesty lemon flavour. The cake itself is super soft and moist, and you can easily keep it dairy free if you like, just simply use vegan yogurt. If you have a nut allergy, try and replace the almond flour with regular flour or oat flour. I haven't tested this, but I imagine it would come out well (soft and moist), as there are enough wet ingredients in the cake.

Lemon chia yogurt loaf

Serves: 12 slices Prep time: 5 mins Cook time: 45-50 min

Ingredients:

• 2 medium eggs

• 1 cup coconut sugar

• 1/4 cup coconut or rapeseed oil

• 1 tsp lemon extract

• 2 tbsp maple syrup (omit if prefer less sweet)

• 1 cup natural yogurt (I used organic Yeo Valley natural yogurt with live cultures)

• 2 tbsp fresh lemon juice

• zest of 1 lemon

• 1 cup gluten-free flour blend (I used Doves farm)

• 3/4 cup almond flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 tbsp chia seeds

Instructions:

1. Preheat the oven to 180 degrees and line a loaf pan with baking paper.

2. Whisk the eggs in a large bowl then add the coconut sugar, oil, lemon extract, maple syrup, natural yogurt, lemon juice, and zest and combine.

3. Add the gluten-free flour blend, almond flour, baking powder, baking soda, and chia seeds to the wet mixture and stir well.

4. Transfer the batter to the loaf tin and bake it for about 45-50 minutes. I baked it for 48 minutes.

5. Let it cool, then sprinkle over some powdered erythritol or sugar (optional)

6. Store the loaf cake in an airtight container and consume it within 2-3 days.