Lemon and passionfruit drizzle loaf

serves / 12 prep / 20 minutes cook / 55 minutes

Ingredients

215g (1 1⁄2 cups) buckwheat flour

2 tbsp coconut flour

30g (1⁄4 cup) almond meal 60g (1⁄3 cup) coconut sugar, plus 50g (1⁄4 cup), extra

2 tsp gluten-free baking powder

1⁄2 tsp bicarbonate of soda 25g (1⁄3 cup) shredded coconut

270ml can light coconut milk

70ml melted coconut oil 2 eggs

2 lemons, rind finely grated, juiced

4 passionfruit

1 tbsp water

1. Preheat oven to 180C/160C fan-forced. Grease base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang.

2. Combine the flours, almond meal, sugar, baking powder, bicarb and 1⁄4 cup shredded coconut in a bowl. Make a well in centre.

3. Whisk the milk, oil, eggs, rind and juice from 1 lemon and pulp from 1 1⁄2 passionfruit in a jug. Add to well. Stir until combined. Spoon into prepared pan. Smooth the surface. Sprinkle with remaining shredded coconut. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Using a skewer, poke holes all over the hot loaf.

4. Meanwhile, press the pulp of 1 1⁄2 passionfruit through a sieve into a saucepan to extract as much juice as possible. Discard seeds. Add water, remaining lemon rind and juice, and extra sugar. Cook, stirring, over medium-low heat until sugar dissolves. Bring to a simmer. Simmer for 3 minutes or until thickened slightly.

5. Pour half the syrup over the hot loaf. Cool in pan for 45 minutes. Stir remaining pulp into remaining syrup. Simmer over medium-low heat for 1 minute or until thickened. Cool. Drizzle loaf with syrup.

TIP: This low-cal gluten-free loaf is perfect for mid-morning snacks, afternoon sweet cravings and everything in between.