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Lemon and passionfruit drizzle loaf
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Guilt-free gluten-free loaf for anytime indulgence.
Ingredients:
  • 215g (1 1/2 cups) buckwheat flour
  • 22.40 gm coconut flour
  • 30g (1/4 cup) almond meal
  • 60g (1/3 cup) coconut sugar, plus 50g (1/4 cup), extra
  • 8.00 gm gluten-free baking powder
  • 1.25 gm bicarbonate of soda
  • 25g (1/3 cup) shredded coconut
  • 270ml can light coconut milk
  • 70ml melted coconut oil
  • 2 eggs
  • 2 lemons, rind finely grated, juiced
  • 4 passionfruit
  • 20.00 gm water
Instructions:
  • Preheat your oven to 180°C (160°C fan forced). Grease and line a 9.5 x 19.5cm loaf pan with baking paper, ensuring the paper overhangs the edges.
  • In a bowl, mix the flours, almond meal, sugar, baking powder, bicarbonate of soda, and 1/4 cup of shredded coconut. Create a well in the center.
  • Once combined, pour the mixture into a prepared pan, smooth the surface, sprinkle with the rest of the shredded coconut, and bake for 45 minutes until a skewer inserted in the center comes out clean. Then, while the loaf is hot, poke holes all over it with a skewer.
  • Press the pulp of 1 1/2 passionfruit through a sieve into a saucepan, extracting as much juice as possible. Discard seeds. Mix in water, remaining lemon rind and juice, plus extra sugar. Cook over medium-low heat, stirring until sugar dissolves. Simmer for 3 minutes until slightly thickened.
  • Drizzle half of the syrup over the warm loaf. Allow it to cool in the pan for 45 minutes. Mix the remaining pulp with the remaining syrup and simmer over medium-low heat for 1 minute until thickened. Let it cool and then drizzle the loaf with the syrup.

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