This delicious Lemon Drizzle Loaf makes the perfect tea time treat! We can’t wait to make ours for Easter Weekend!
225g (8 oz) vegan butter (we use biona)
275g (10 oz) spelt flour
2 teaspoons baking powder
4 tablespoons oat or almond milk
finely grated rind of 2 lemons
juice of 2 lemons
1) Preheat the oven to 160 degrees celcius, and grease and line a loaf tin with parchment paper.
2) Measure all the ingredients for the tray bake into a large bowl and mix well until totally smooth, around 2 minutes. Turn the mixture into your already prepared loaf tin, levelling the top.
3) Place in the oven to bake for around 35 minutes, until you can stick a knife through it and it comes out clean!
4) Let the loaf cool slightly before drizzling the crunchy topping over the top!
Note: If your vegan you can try using chia eggs in replace of regular eggs. One chia egg is made by combing 1 tablespoon of chia seeds to 4 tablespoons of water, and letting sit for 15 minutes.
Feeling inspired by our 10 Day Sugar Free Challenge? Create your own sugar-free recipe using Natvia and enter Natvia’s Easter Bake Off to win prizes including a Magimix food blender http://www.natvia.co.uk/easter-sugar-free-bake-off-competition/