Low-FODMAP lemon and poppy seed loaf

Serves: 16 (makes 16 slices)
Time to make: 55 mins
( Hands-on time: 15 mins )

Total cost: $ 4.00 / $ 0.25 per serve

(at time of publication)

Low-FODMAP-lemon-and-poppy-seed-loaf-1-2800x1800

Ingredients
Nutrition Info.(per serve)

100g reduced-fat non-dairy spread (we used Olivani Lite)
100g (1/2 cup) sugar
2 eggs
1 teaspoon grated lemon zest
1 1/2 tablespoons lemon juice
1 1/3 cups all purpose gluten free flour
1 1/2 teaspoons baking powder
1 tablespoon poppy seeds
Lemon glaze
few grates of lemon zest, plus extra for topping (optional)
1/4 cup lemon juice
1/4 cup sugar

Nutrition Info

Kilojoules 570kJ
Calories 135cal
Protein 1g
Total fat 5g
Saturated fat 1g
Carbohydrates 22g
Sugars 12g
Dietary fibre 0g
Sodium 80mg
Calcium 16mg
Iron 0mg

Instructions

1 Preheat oven to 180°C. Grease and line a loaf tin.

2 Cream spread and sugar until pale then mix in eggs, one at a time.

3 Stir in lemon zest and juice then fold in flour, baking powder and poppy seeds.

4 Pour batter into prepared tin and bake for 35-40 minutes or until loaf is risen, springy and golden and an inserted skewer comes out clean.

5 While loaf is cooking, combine glaze ingredients. Remove cooked loaf from oven and drizzle syrup over allowing it to soak in. Turn loaf out and decorate with extra lemon zest (if using) then slice to serve.

For sufferers of irritable bowel syndrome (IBS) a low FODMAP diet can significantly improve symptoms. Healthy Food Guide has a collection of FODMAP-friendly recipes so you can look after your IBS without struggling to find things you can eat. For more low FODMAP recipe ideas see our recipe filter for recipes that can easily be made into a low FODMAP options.