Lemon Loaf with Raspberry Jam Swirl

A delicious snack that packed full of good fats and fiber.

Using kefir yoghurt gives is fluffy and moist texture that is absolutely addictive. Unfortunately though, as it is cooked in the loaf, the probiotic benefits of this product can be lost. So it’s my recommendation that a little bit of extra yoghurt is used to serve. I promise, it absolutely tastes delicious!

You will need:

1/2 cup frozen raspberries
1 tablespoon chia seeds
1/4 cup brown sugar
1/4 cup extra virgin olive oil (EVOO)
1 egg
3/4 cup kefir yoghurt
Zest and juice from 1 lemon
1 cup wholemeal flour
1 teaspoon baking powder

What to do:

Preheat oven to 180c. Place raspberries in a microwave safe dish and defrost in the microwave for 30 seconds on high. Remove from microwave mash and stir through chia seeds, set aside. Add brown sugar, EVOO, egg and kefir yoghurt to a food processor or blender. Process until well combine. Add zest and juice of lemon, blend for a further 10 seconds then pour liquid into a mixing bowl. Sift in flour and baking powder, stir with a wooden spoon until well combine. Pour batter into a loaf tin then spoon raspberry jam on top. Roughly mix jam through batter leaving large pockets of uncombined jam. Place in the oven at 180 for 30 minutes. Remove once cooked and allow to cool. Cut into slices and top with some more kefir yoghurt or store in the fridge in an airtight container.