Our divine recipy of the month.
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Lavender and lemons are such a great combination for flavor and balance. This rich loaf felt very decadent but at the same time very light to digest.
Lemon-Lavender Yoghurt loaf
2 cup Spelt flour
2tsp baking powder
1/2 tsp Himalaya salt
3/4 cup butter
1/2 cup rice syrup
zest of 1 lemon
2tbsp lavender flower dried
3 organic eggs
150g sheep/goat kefir
5 tbsp lemon juice
1/4 cup almond flour
1/3 cup coconut oil melted
1/4 cup rice syrup
Butter loaf tin and line with parchment paper at the bottom.
Heat oven 170 c / 350 f
Add flour, baking powder and salt together in a bowl and set aside.
Creme butter and add rice syrup, lemon zest and eggs one at a time.
Combine yoghurt and lemon juice in a bowl and mix into the flour with butter mixture.
Pour batter into the loaf pan and bake for 35 mins, and check for toothpick readiness.
Let it cool completely, before adding the topping.
Mix almond flour melted coconut oil and rice syrup with a hand blender for 2 mins (not to over blend into a paste).
Pour on top and sprinkle some more lavender, leave in the fridge for 5 mins and serve.