Recipe: Raspberry, Lemon Yoghurt loaf (dairy/gluten free)

palfrey and hall 373

So I made a batch of these loaf cakes as they can be easily made into gluten or dairy free *(or both!) in a stressfree way.

Ingredients:

250g plain flour (gluten free mix if wanted)

2 tsp baking powder (gluten free if wanted)

230g caster sugar

30g ground almonds

2 eggs

120g butter/margarine melted (dairy free if wanted)

120g Soya plain yoghurt (dairy free)

Zest and juice of 1 lemon

200g raspberries

Garden photos 025

Method:

-Preheat oven to 180’C.

-Mix all ingredients apart from raspberries in a large mixing bowl.

-Line and grease a loaf tin ready for mixture.

-Add raspberries to cake mix – gently fold into the mixture.

-Empty mixture into tin ad place in middle shelf of oven.

-Bake for approx. 50 minutes. Insert a knife to centre to see if cooked through – if sticky mixture on it when taken out give it another 10 minutes and recheck.

-Leave to cool, cut into thick slices. Best served with crème fraiche or custard!

Katy, The Good Life In Practice xx

 

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