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How to make Chia and poppy seed lemon bread

Yield = 10
Prep time: 0:15
Cook time: 0:55
Total time: 1:10

Ingredients

  • 2 cups wholemeal self-raising flour
  • 1/2 cup desiccated coconut
  • 1/4 cup coconut palm sugar (see Note)
  • 1/4 cup black chia seeds
  • 2 tablespoons poppy seeds
  • 2 eggs
  • 270ml can coconut cream
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted, cooled
  • 1 1/2 teaspoons lemon rind
  • 1/4 cup lemon juice
  • Butter, optional, to serve

Method

  • Step 1 Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of a 11cm x 22cm (base measurements) loaf pan.
  • Step 2 Combine flour, desiccated coconut, coconut sugar and seeds in a large bowl. Whisk eggs, coconut cream, maple syrup, oil, lemon rind and juice in a large bowl until combined. Add to dry ingredients and stir until combined. Spoon into prepared pan. Bake for 55 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 5 minutes. Transfer to a wire rack. Serve with butter if you like.