sugar-free blueberry and lemon yogurt loaf

image[1]image Gift-giving is huge in Japanese culture. Since day 1 of arriving here, I have been given countless gifts! Once it was horse jerky. Yes horse. But last week it was three bags full of fresh vegetables! I am so blessed. To return the favor, I made this yogurt loaf for my dear friend the rotating librarian who I hope is reading this via Google translate! Anyways, the yogurt in this loaf makes it super moist (gross, word I know…apparently there was a recent study as to why we find it so?). Made with entirely wholemeal flour and zero sugar, it’s rather healthy, too!
Cake for brekkie? Don’t mind if I do.

2 free range eggs
1/2 cup oil (I used coconut, melted)
1 cup unsweetened natural yogurt
3/4 cup of honey
zest of one lemon
2 tbsp lemon juice

1 1/2 cups of all-purpose wholemeal flour
1 tsp baking soda
1 tsp cinnamon
1 cup of fresh or frozen blueberries

Preheat oven to 160C

Mix the wet and dry ingredients in two separate bowls (excluding the blueberries).

Then combine the dry ingredients into the wet.

Lastly, gently mix in the blueberries – take it easy here unless you want a purple loaf.

Pour batter into a greased oven-proof loaf dish and bake for about 45-60 minutes or until the fork comes out clean.

Let cool before removing from pan.

Keep refrigerated.

Blueberry and Lemon Muffins

Some of you are getting a bit tired of the unpronounceable healthy ingredients (quinoa/keen-wah etc etc.) and have requested I share some dimwit-proof healthy recipes instead.

So you still don’t know what’s the dealio with cacao powder and you think chia seeds are chai lattes (you know who you are). It’s okay, don’t worry – I’mma save yo ass. The recipe for these gorgeous blueberry and lemon muffins requires rather basic ingredients which i presume most of you should already have in your pantries. They’re wholesome and nutritious but they’re not gluten, dairy or refined-sugar free. However; very easily, they can be – just refer to the parenthesis.

3/4 natural unsweetened yoghurt (for dairy-free: coconut cream)
3 free-range eggs
1/2 cup oil (I used coconut but you can use whatever you like)
1/4 cup honey (or maple syrup if you’re concerned about ze bees)
2 cups of wholemeal flour (for gluten free: almond meal or rice flour)
pinch of cinnamon 

zest and juice of one lemon
1 tsp baking soda
1 tbsp apple cider vinegar 

1/2 cup blueberries (fresh or frozen)
1/4 cup brown sugar (for refined-sugar free: coconut sugar) 

Preheat the oven to 160 C

In a food processor mix the yoghurt, eggs, oil and honey until smooth.

Add the flour, cinnamon, lemon zest, lemon juice, baking soda and apple cider vinegar and pulse until well combined.

Pour mixture into a greased muffin tray and top with blueberries and sprinkle with sugar.

Bake for 20-25 minutes or until a fork comes out clean.

Let cool before nom nom.