Light Lemon Poppy Seed Loaf

6 SERVINGS

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INGREDIENTS

100 g buttermilk
1 lemon
2 eggs
50 g sugar
50 g erythritol
1 teaspoon vanilla extract
150 g spelt flour
50 g corn polenta
15 g poppy seeds
5 g baking powder
5 g baking soda
60 g sunflower oil

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS

1
Crack the eggs and separate the yolks from the whites. Whisk the whites with a pinch of salt until stiff peaks form. Beat the yolks with sugar and erythritol until creamy. Add lemon zest, juice from the whole lemon, buttermilk, and vanilla extract. Add all the dry ingredients and mix. Then pour in the oil and incorporate it into the batter. Finally, add the egg whites. Gently fold them into the batter using a spatula, do not whisk.
2
Preheat the oven to 170°C with top and bottom heat.
3
Line a loaf pan with baking paper and pour the batter into it. Smooth the surface and place it in the oven. Bake for 35-40 minutes. Test the loaf for doneness with a skewer; once the batter no longer sticks to it, it is done and can be removed from the oven.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!