I love cooking but I still need to spend time prepping for the week ahead. I always try to spend some time in the kitchen on the weekend so I can start the week organised. I usually do some baking for the kids so they healthier snacks to take with them. I also go to the market to get fresh, in season fruit and vegetables, and I make a meal plan for the week. This keeps the whole family on track for the week, and also helps to keep our food wastage to a minimum.
This weekend I baked a Lemon and almond loaf, inspired by a recipe from the amazing Yotam Ottolenghi but I’ve altered it to make it gluten free. It’s a favourite in my family and easy for the kids to pack in their lunch boxes.
I hope you enjoy it as much as we do!
150g unsalted butter, at room temperature
125g caster sugar
2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbsp
1 tsp vanilla extract
3 large eggs
90g brown rice flour, sifted
2 tsp baking powder (GF)
⅛ tsp salt
110g ground almonds
Preheat the oven to 180C fan forced. Line a loaf tin 11cm x 21cm, and set aside.
Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in a bowl and beat on a high speed for 3-4 minutes, until mixture is lighter and creamier. Add the eggs, one at a time, scraping down the sides of the bowl. The mix may split a little, but it’ll come back together. Add the GF flour, baking powder, salt and almond meal one at a time. Pour into the prepared loaf tin.
Bake for 40 mins. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.