November 05, 2010

Lemon Myrtle Matcha Macadamia Loaf with Lemon Myrtle Yoghurt

Have I told you how much I love everything lemony? I often have water with a drizzle of lemon in it, I add lemon juice and zest to most of my warm salads, salad dressings and desserts too of course. Did you know that lemons are also highly alkalising and of course full on vitamin C?

I am also crazy about lemon myrtle. Here in Australia you can find a wide variety of lemon myrtle products, including soaps (they smell amazing!) and other beauty products, and I recently bought a bag of organic lemon myrtle which I've been since sprinkling on my daily dose of plain fat free yoghurt. I'm in lemon heaven!

I couldn't think of a better way to combine this gorgeously fragrant herb than with another favourite of mine, you guessed it, matcha. This loaf is not overly sweet (which I prefer), but it is just so tasty with a big dollop of lemon myrtle yoghurt. I am of course using spelt flour which makes the loaf a bit more wholesome and I'm using apple sauce instead of butter. Macadamia nuts are perfect in this loaf, but you could use walnuts or blanched almonds as well.

Wish you all a lovely, relaxing weekend!

Lemon Myrtle Matcha Macadamia Loaf
Lemon Myrtle Yoghurt

1 1/2 cups organic white spelt flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp lemon myrtle
1 tbsp Kitchen Grade Matcha
1/2 cup natural muscovado sugar

3 large free-range eggs
3/4 cup unsweetened organic apple sauce
1/2 cup low fat milk

*Lemon Myrtle Yoghurt*

1 cup organic fat free natural yoghurt
1/2 tsp lemon myrtle
1/2 tsp natural vanilla extract
1/2 tsp raw honey

In a bowl, combine the dry ingredients and mix well. In another bowl, whisk the eggs lightly, add apple sauce and milk and stir to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Pour the batter into a prepared loaf tin and bake in 180C for about 40 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in a wired rack. Combine all the yoghurt ingredients in a small bowl. Serve the loaf with lemon myrtle yoghurt.