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Orange, Olive Oil & Turmeric Loaf

50 min

easy

8 servings

The perfect lunchbox loaf! Full of healthy fats and protein with some zesty sweetness. For a Nut Free alternative simply omit the almond meal and use plain flour instead.

Loaf

Ingredients

100 g oat flour

100 g buckwheat flour

75 g almond meal

130 g coconut sugar

2 tsp baking powder

0.75 tsp ground turmeric

2 tbsp hemp seeds

0.5 tsp sea salt

100 ml olive oil

100 ml orange juice

70 ml soy milk

1 tsp vanilla extract

3 tbsp orange zest

Directions

Preheat oven to 200C/180C fan/355F. Oil and line a loaf tin (I used 24 x 13 x 6.5cm) with baking paper.

Mix flour, almond meal, coconut sugar, baking powder, turmeric, hemp seeds, and salt in a large bowl until well combined.

Add olive oil, orange juice, milk, vanilla extract, and orange zest. Mix until combined.

Pour the batter into your prepared loaf tin. Bake in the centre of the oven for 40-45 minutes or until a skewer inserted into the middle comes out clean. Leave in tin ready to pour over syrup.

Orange Syrup

Ingredients

30 g coconut sugar

1 tbsp orange juice

Directions

Add coconut sugar and orange juice to a small saucepan over medium heat. Mix until the sugar has dissolved.

While the orange loaf is still warm, use a skewer to generously poke holes in the cake. Pour syrup over the warm loaf and allow to cool completely in the loaf pan.

Icing

Ingredients

125 g icing sugar

2 tbsp orange juice

2 tbsp hemp seeds (to decorate)

1 fresh orange, sliced

Directions

Mix icing ingredients together and drizzle on top of loaf alongside extra orange zest, orange slices and hemp seeds.

Save this cake (without fresh oranges on top) in an air-tight container at room temperature or fridge for 3-4 days. You can freeze it for 3 months. Allow to defrost before serving.

For a healthier alternative you can omit the icing and drizzle with some coconut butter instead.