Thursday, 31 July 2014

Recipe: Gluten Free Lemon and Courgette Loaf Blogger Inspired

Hi everyone I hope the sunshine is as glorious for you as it is for me today! Luckily I got my daily power walk in early as its a little too hot to be marching along the seafront now. Today has been great so far, I have trained some clients ticked off a few things on my to do list, made a delicious smoothie for lunch and baked a wonderful cake. Days that include cake baking are always good though aren't they?!

This recipe was inspired by my good friend Laura over at Whole Heartedly Healthy she made a delicious looking Lemon, Courgette and Poppy Seed cake the other day and it looked so good I decided to recreate my own version with the ingredients I have in my cupboard that need using up before I go and buy any more! 

My version is gluten, lactose and refined sugar free and also really easy to make so if you have a spare hour and love lemony things you should try this out! 

Gluten Free Lemon and Courgette Loaf


Ingredients:

200g plain gluten free flour 
(I used Doves Farm)
1 tsp baking powder
1 tsp bicarbonate soda
pinch of fine sea salt
50g Coconom's ginger coconut sugar 
1 medium courgette
2 eggs
1 large lemon, juice and zest
1/2 cup light olive oil
1 Tbsp poppy seeds 

Drizzle:

1/2 a lemon, juiced
1 Tbsp maple syrup


Method:

Heat your oven to 180.

In a large mixing bowl grate the courgette then add in the eggs, sugar, oil, lemon zest, juice and poppy seeds mix until combined.

In another bowl sieve the flour, baking powder, bicarbonate of soda and salt.

Add dry ingredients to wet and combine, don't over work the mix though!

Place cake mix in a parchment lined loaf tin and bake for 40 minutes.

Check cake is cooked using a shower, if it come out clean your cake is ready to come out of the oven and cool. 

While the cake is cooling make the drizzle by adding the lemon juice and maple syrup to a jug and stirring. Using the skewer make little holes all over the top of the loaf then pour over the drizzle mix.

Leave to cool for at least 15-20 minutes.

Enjoy!


This turned out perfectly! Crunchy outside and moist on the inside with a delicious lemon flavour. I nearly always make my cakes in a loaf tin because its easy to slice up for Dale to take to work but you could use an alternative tin if you preferred.

I think this cake would be perfect for those of you trying to make your other halves or children eat more veggies as you can't taste the courgette at all it just makes the cake really moist! 


Right time to enjoy a slice, have a good rest of your day peeps and I should see ya tomorrow!

Question:

What cake have you been chomping on lately?

6 comments:

  1. This looks crazy good! I bet it's perfect with an afternoon cup of tea. :-)

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  2. Its gorgeous thank you xx
    Lynn

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    Replies
    1. Yay you tried it?! So glad you liked it x x

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  3. Mmm lemon is my fave- this looks lovely :)

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    1. Yours and mine both! Thank you x

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