Ingredients
80 ml melted coconut oil and extra for greasing
180 ml honey
150 ml almond milk
zest of 2 lemons
2 tbsp poppy seeds
300 g ground almonds
2 tsp baking powder
1/2 tsp coarse salt
2 egg whites
For the drizzle
1 x 400ml tin coconut milk, refrigerate over night
2 tbsp honey juice of 2 lemons
Method
Preheat the oven to 180c. In a large bowl combine the melted coconut oil, honey, almond milk, lemon zest and poppy seeds. Keep the lemons that you zested to use for the lemon juice later.
In a seperate bowl, combine the ground almonds, baking powder and salt. Gradually add the almond mixture to the wet ingredients in three stages, mixing well after each addition.
In a seperate bowl, whisk the egg whites until stiff peaks form, then gently fold the egg whites into the batter.
Grease a 1lb loaf tin with coconut oil or line it with parchment paper. Pour the mixture into the tin and bake for 35-40 mins until golden on top and a knife inserted into the middle comes out clean.
As soon as you put the loaf in the oven, make the drizzle. Scoop the coconut cream from the top of the tin of chilled coconut milk. Add it to a large bowl and mix in the honey and lemon juice. You should have a tart, runny mixture.
Pop it in the fridge to thicken just a little while the loaf cooks. Take out the loaf and leave it to cool. When the loaf is completely cool, take the drizzle out of the fridge, give it a stir and then spoon it on to the loaf, letting it drip down the sides. Top with strips of lemon peel.
This recipe was taken from www.donalskehan.com
