Bizcocho de limón (saludable, sin mantequilla ni azúcar)

Ingredientes

• 2 cups old fashioned rolled oats
• 3 eggs - room temperature preferred
• 1/2 cup milk - I’ve used almond milk
• 1/4 cup melted coconut oil
• 1/3 cup honey or sweetener of choice
• 1 lemon
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• Garnish - handful of almond flakes

Preparación

1. 1

   Preheat the oven to 350℉/ 175℃. Blend the rolled oats in a high speed blender or food processor until you've reached a fine oat flour consistency

2. 2

   Zest the lemon and squeeze out the juice into a small bowl

3. 3

   Separately in a large bowl crack the eggs and whisk them together

4. 4

   To the eggs add the milk, vanilla, lemon zest and juice and stir together

5. 5

   In a separate small bowl, microwave the coconut oil in 20 second intervals until its fully melted. Add the honey to the coconut oil and mix togetherAdd them to the remaining wet ingredients and mix to combine

6. 6

   Add the oat flour, baking powder and a pinch of salt to the bowl, and fold the mixture together, ensuring there are no clumps or flour left at the bottom of the bowl

7. 7

   Line a loaf tin with parchment paper and pour in the batter. Flatten the top and tap the tin a few times to ensure its evenly spreadSprinkle the almond flakes on top and bake for 30-35 minutes (depending on your oven strength)

8. 8

   Check if it's cooked by sticking a toothpick into the middle. It should come out with a few crumbs but not wet. If it's still wet, bake for a few more minutesRemove from oven and allow to rest for 5 minutes in the loaf pan

9. 9

   Transfer the cake to a cooling rack and let it rest for a further 5 minutes then when ready, slice and enjoy your delicious healthy Lemon Loaf Cake!