Lemon and Poppyseed Mini Loaves (Gluten Free, Dairy Free)
Servings:
12
Best Season:
Suitable throughout the year
Instructions
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Preheat the oven to 180 oC
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Grease 12 mini loaf tins
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Beat together the sugar and dairy free spread until light and fluffy
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Beat in the eggs individually
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Stir in the lemon zest, flour poppy seeds, natural yoghurt and xanthan gum
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Divide between the loaf tins and cook in the oven for 25 minutes
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Remove from the loaf tins and allow to cool completely
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Make the icing by stirring together the icing sugar and lemon juice
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Spread on the top of each of the loaves and enjoy with a cup of tea
Keywords:
gluten free baking, dairy free baking, gluten free cake, gluten and dairy free baking recipes, gluten free cake ideas