Lemon Coconut Yoghurt Loaf

For a delicious afternoon treat we adapted this recipe from Julia & Libby, using Maiden South Pacific Breadfruit Flour and our very own Raglan Coconut Yoghurt. It turned out great! Use our version of the recipe below to try it for yourself.

Ingredients:

• 2 cups of Maiden South Pacific Breadfruit Flour
• 1 jar of Raglan Coconut Yoghurt (700 ml)
• Grated rind of 2 small lemons
• Juice of 2 small lemons
• 2 organic eggs
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup dark coconut sugar
• 1/2 cup melted coconut oil
• 1 tsp vanilla essence

Method:

1. Combine flour, baking powder, baking soda and coconut sugar in a bowl. Mix well.
2. In a separate bowl mix together lemon juice, lemon rind, Raglan Coconut Yoghurt, eggs, coconut oil, vanilla essence.
3. Once the wet and dry ingredients have been combined, mix them together in one bowl.
4. Pour ingredients into a loaf pan. Line with baking paper so that it is easy to get the cake out when cooked.
5. Bake at 180 degrees celsius for 35 – 40 minutes.
6. Decorate cake with extra yoghurt. Store cake in the fridge.