Lemon and squash bread with turmeric
Eine herrlich frische Begleitung für Ihren Morgenkaffee und Nachmittagstee: Versuchen Sie dieses Rezept für ein Kürbis-Zitronenbrot mit Kurkuma! Was ist Kurkuma? Kurkuma wird auch Safranwurzel oder Gelbwurz genannt und stammt aus Südasien und wir in den Tropen vielfach kultiviert. In der Küche wird Kurkuma vor allem gemahlen wegen seiner Färbekraft verwendet und spielt eine wichtige Rolle als Bestandteil von Currypulver. In der traditionellen indischen Heilkunst Ayurveda wird es zu den „heissen“ Gewürzen gerechnet, denen eine reinigende und energiespendende Wirkung zugesprochen wird.
Preparation
- 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.
Nutritional values per serving
518
kj
123
kcal
10
protein g
3
carbohydrates g
6.5
fat g
Ingredients for 12 servings
| 2 | Organic lemons |
| 150 g | Squash |
| 175 g | Ground almonds |
| 45 g | Coconut flour |
| 10 g | Hermesetas Granulated |
| 3 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1/2 tsp | Turmeric powder |
| 2 tbsp | Coconut oil |
| 4 | Eggs |
| 2 tsp | Vanilla extract |
Icing:
| Icing sugar substitute (sugar-free) | |
| lemon juice |
