Low-FODMAP lemon and poppy seed loaf

An utterly satisfying afternoon-tea treat that’s super-moist, so pretty with the sprinkle of poppy seeds thoughout.

Serves: 16 (makes 16 slices)

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

100g reduced-fat non-dairy spread (we used Olivani Lite)
100g (½ cup) sugar
2 eggs
1 teaspoon grated zest of lemon
1 ½ tablespoons lemon juice
1 ⅓ cups all purpose gluten free flour
1 ½ teaspoons baking powder
1 tablespoon poppy seeds
Lemon glaze
few grates of zest of lemon, plus extra for topping (optional)
¼ cup lemon juice
¼ cup sugar

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Instructions

Stay Awake

1 Preheat oven to 180°C. Grease and line a loaf tin.

2 Cream spread and sugar until pale then mix in eggs, one at a time.

3 Stir in lemon zest and juice then fold in flour, baking powder and poppy seeds.

4 Pour batter into prepared tin and bake for 35-40 minutes or until loaf is risen, springy and golden and an inserted skewer comes out clean.

5 While loaf is cooking, combine glaze ingredients. Remove cooked loaf from oven and drizzle syrup over allowing it to soak in. Turn loaf out and decorate with extra lemon zest (if using) then slice to serve.

HFG tip

If you are on the low FODMAP diet check your dried cranberries are sweetened with sugar not apple juice.

Nutrition Info (per serve)

Calories 135 cal

Kilojoules 570 kJ

Protein 1 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 22 g

Sugar 12 g

Dietary fibre 0 g

Sodium 80 mg

Calcium 16 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.