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LEMON BLUEBERRY YOGHURT LOAF

April 26, 2019

When our marketing assistant Steph stumbled across this recipe online she was so happy. It contained pretty much all her favourtie things, those being, lemon, blueberries and yoghurt all combined together into one loaf. So she decided to recreate the recipe with a few tweaks and used Nuvia Baking to show how easy it is to use as a replacement in a recipe without altering the end product. Here’s the original recipe. and below is the altered version!

LEMON BLUEBERRY YOGHURT LOAF

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 173.6 (2084)
  • Carbs: 13.75 (165)
  • Fat: 12.5 (151)
  • Protein: 3.25 (39)
  • Sodium: 0.2 (3.2)
  • Sugar: 4.6 (55)
  • Preparation time: 15 minutes
    Cooking time: 1 hour - 1 hour 10 minutes
    Serves 10-12

INGREDIENTS

  • Loaf
  • 1 1/2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Greek yoghurt (I used Zymil lactose-free natural yoghurt)
  • 1 cup Nuvia Baking
  • 3 large eggs
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
  • 1 1/2 cup blueberries
  • 1 tbsp gluten-free flour

  • Lemon syrup
  • 1/3 cup lemon juice
  • 1 tbsp Nuvia natural sweetener

METHOD

  • 1. Preheat oven to 180C and line a loaf tin with baking paper.
  • 2. In a large bowl, mix together flour, baking powder and salt. In a medium sized bowl mix together yoghurt, Nuvia Baking, eggs, lemon zest, oil and vanilla extract.
  • 3. Add wet ingredients to dry ingredients and mix well together.
  • 4. In a separate bowl, stir the 1 tbsp of flour with blueberries then add to the loaf mixture and gently fold them in.
  • 5. Transfer mixture to loaf tin and place in the oven for approximately 1 hour. It may need another 10 minutes. Check with a toothpick after 1 hour to see if it's cooked all the way through.
  • 6. Whilst the loaf is cooking make your lemon syrup. Simply add lemon juice and Nuvia natural sweetener to a pot on the stove top and stir until sweetener has dissolved. Set aside until loaf is ready.
  • 7. Once the loaf has been cooled for 10 minutes, poke holes all through the loaf with a toothpick and pour over lemon syrup.
  • 8. Wait until it completely cools to slice!
 

TIPS AND TWEAKS

Cover loaf with aluminium foil for the first 20-30 minutes if you don’t want to burn the top. I don’t mind a slightly darker crust on the outside and have baked it both ways with the same result taste wise.

I subbed regular flour for gluten-free as a preference and it was still perfect and moist. Use whatever flour you have available. Same goes with the lactose-free products, use whatever dairy products you have.

I opted out of making the lemon glaze however I’m sure it’s delicious.

I have used both frozen and fresh blueberries without major difference.

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