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This delicious Lemon Drizzle Loaf makes the perfect tea time treat! We can’t wait to make ours for Easter Weekend!

Ingredients:

225g (8 oz) vegan butter (we use biona)

150g natvia

275g (10 oz) spelt flour

2 teaspoons baking powder

4 eggs

4 tablespoons oat or almond milk

finely grated rind of 2 lemons

CRUNCHY TOPPING

50g natvia

juice of 2 lemons

Method:

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/

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