Lemon & yoghurt mini loaves with yoghurt icing

I fully appreciate these look pretty rough and ready - but once they hit the lunchbox - does it even matter? So long as they taste good is all that matters at this point.

Gluten-free & full of flavour - pretty similar to a friand but without all the sugar. As my children refuse to eat anything without icing - I’ve topped these with greek yoghurt mixed together with maple syrup and ‘brown sprinkles’ - aka chia seeds which also help to thicken it so it stays put.

You can totally use a smaller mini loaf tin that makes 6 or 8 cakes instead of the 4. These loaves are a little big for one little person so I’ve cut them in half. I borrowed my tin from a friend (thanks Nicki!) and encourage you to as well if you don’t have one. You could also use cupcake tins or just do big loaf - you just need to adjust the cooking time accordingly.

INGREDIENTS

Wet bits

1 cup Greek yoghurt (unsweetened, unflavoured, full fat)

1/2 cup extra virgin olive oil

2 eggs

Juice and rind of 2 lemons

1/2 cup of honey/maple syrup

Dry bits

1 cup buckwheat flour

1 cup almond meal

2 tsp baking powder 

1/2 tsp bicarb soda

Big pinch sea salt

Yoghurt icing

1/2 cup Greek yoghurt (unsweetened, unflavoured, full fat)

1-2 tbsp maple syrup

1 tbsp chia seeds

METHOD

Preheat oven to 170-175 Celcius (fan forced) and grease a 4 mini loaf tin** with butter or spray well with olive oil.

In a large bowl, whisk together wet bits until smooth.

In a seperate bowl, combine the dry bits and ensure that the baking powder and bicarb soda are evenly distributed.

Fold the dry bits into the wet bits gently until just combined - don’t over mix as this can toughen up the buckwheat.

Rest the batter for 5 or so minutes - this helps to hydrate the buckwheat flour.

Spoon the batter evenly into the tin - filling about 3/4 full. Give it a little tap to release any air bubbles

Bake for 20-25 minutes until lightly golden and a skewer comes out mostly clean (a few little moist crumbies are fine).

Cool in the tin and then transfer to a wire rack. If planning to freeze the cakes, do so once they’re completely cool.

While the cakes are cooking/cooling - make the icing by combing the ingredients in a bowl and stirring. Pop in the fridge for the chia to gel and yoghurt to set for as long as it takes the cakes to cook & cool completely. Spread the ‘icing’ over the top of the cakes and allow to set for a few minutes longer before serving.

Buon appetito 🍋

**Depending on the size of tin/s you use - cooking times can vary.

If making in a mini loaf tin that makes 6 or 8, or even cupcakes - reduce the cooking time to 12-15 minutes and continue to check until they’re a nice golden brown as above.

If making a big loaf - increase the cooking time to 30 minutes. It should feel firm but springy when lightly pressed in the middle. If cooking too quickly - pop some aluminium foil over the top so it doesn’t burn.

As cooking times vary with each oven - the best thing to do is check every 5 minutes or so to make sure it doesn’t over cook.