Lemon and squash bread with turmeric
A wonderfully fresh treat to go with your morning coffee or afternoon tea: try this recipe for a squash and lemon bread with turmeric! What is turmeric? Turmeric comes from South Asia and is often grown in tropical climates. It is mainly used in powdered form in cooking, due to its vibrant colour, and is an important component of curry powder. In traditional Indian medicine, known as Ayurveda, turmeric is one of the “hot” spices believed to have a cleansing and energising effect.
- Preheat the oven to 160 °C. Use a grater or citrus peeler to zest the lemon, then squeeze the lemon until you have 0.8 dl of lemon juice. Set the lemon zest and juice aside. Grate the squash and set aside.
- Mix the ground almonds, coconut flour, Hermesetas Granulated, baking powder, baking soda, salt and turmeric together in a large bowl. Stir the mixture until it is free from lumps. Add a tablespoon of the lemon zest. Melt the coconut oil and pour into a separate bowl. Break the egg into this bowl, add the vanilla extract and whisk well to combine. Slowly pour the liquid ingredients into the bowl with the dry ingredients, beating all the time. Add the grated squash and nearly all the lemon juice (saving 1 tbsp for the icing) and mix until the dough is even and smooth and has a thick, mousse-like consistency. Line a loaf tin with baking paper and pour in the batter, spreading it evenly with a dough scraper.
- Bake the lemon and squash bread for approximately 50 minutes or until golden. Then allow the bread to cool completely. For the icing, place the icing sugar substitute and leftover lemon juice into a bowl. Whisking all the time, add icing sugar substitute little by little until the icing has the desired consistency. Then pour it over the lemon and squash bread.
Icing sugar substitute (sugar-free)