A lemon and plum loaf has to be one tasty way to make the most of summer fruits. If you follow me on instagram you would have seen one of the giant baskets of plums I’ve picked over the past week. As well as eating them, giving plenty away and stewing and freezing some, I thought create a lemon and plum loaf to use up the excess.
This loaf is made mainly with almond flour which is more nutrient dense than plain flour, so this version is healthier than alternatives. I didn’t have enough almond flour so added a little plain, but you can use all almond flour if you wish and that would also make it gluten free. I used honey and coconut sugar as sweeteners as I like the flavour, but feel free to use whatever you wish. Coconut sugar is lower GI than other sugars, but it is still a sugar, so the loaf remains in the treat section of your food.
The lemon and plum loaf was divine, so I thought it would only be fair to share the recipe with you before the end of plum season. The tangy lemon works well with the sweet plums, and it’s got that melt in your mouth texture that’s always delicious.
This loaf is moist, tangy and delicious and goes perfectly with a big dollop of Greek yoghurt. Enjoy as a lovely treat.
Lemon and Plum Loaf
3/4 cup almond flour
1/4 cup plain flour (or gluten free flour)
1.5 teaspoons baking powder.
2 tablespoons honey (warm slightly so it is liquid)
1/4 cup coconut sugar
1/4 cup natural yoghurt
2 tablespoons of milk
zest and juice from 1 large lemon or two smaller lemons
100g coconut oil, softened
8-10 plums, cut into quarters and stones removed
Preheat oven to 180 degrees Celcius on fan bake.
Mix together the coconut oil, honey and sugar together. Add the eggs and beat together well. Add the almond flour, baking powder, lemon zest and juice, yoghurt and milk. Gently fold together.
Line a loaf tin with non stick baking paper and pour the mixture into the loaf tin. Place the plum pieces into the loaf tin and press slightly into the mixture.
Bake for approximately 25 minutes. To check if it’s cooked, insert a skewer and it should come out clean.
When cool, dust the top with a little icing sugar and serve with Greek yoghurt. Store in the fridge.