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Lemon, Seed & Spice Loaf

Print Recipe
Servings 1 loaf

Ingredients
  

  • 1 cup milk of choice
  • ¾ cup honey warmed if too thick
  • ½ cup unsweetened applesauce
  • ⅓ cup melted coconut oil +extra for greasing
  • 2 tsp pure vanilla extract
  • 1 lemon, zested & juiced
  • 1 tbsp ground flax seeds
  • 1 tbsp ground pumpkin seeds
  • 2 tbsp chia seeds
  • 2 tbsp hemp seeds
  • 2 tbsp sesame seeds
  • 1¾ cup spelt or all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp ground anise or cardamom
  • 1 pinch of salt
  • 1 cup frozen wild blueberries optional

Instructions
 

  • Preheat oven to 350°F (175°C) and grease pan with coconut oil.
  • In a large bowl, stir together wet ingredients with lemon zest and seeds. Set aside for a few minutes to thicken.
  • In a medium-sized bowl, whisk remaining dry ingredients together.
  • Stir dry into wet ingredients until just combined. The batter will be on the runny side but don’t worry.
  • If wanting to add frozen wild blueberries, fold into batter now.
  • Pour into greased pan and bake 30–40 minutes or until cake tester comes out clean.