½ cup McKenzie’s Coconut Flour
Zest of one lemon
½ cup McKenzie’s Desiccated Coconut
1 tsp ground ginger
1 cup natural yoghurt
¼ cup maple syrup or golden syrup
Pinch of salt
½ tsp natural vanilla extract
1 tsp McKenzie’s Bi-Carb Soda
Preheat oven to 175°C. Grease a mini loaf tin (16cm x 6cm).
Combine the flour, zest, coconut and ginger. Add the eggs, combine. Add the yoghurt and maple syrup or golden syrup, combine. Add the salt, vanilla extract and Bi-Carb, combine.
Spoon into your prepared pan. Bake for 35 minutes. Cover with foil and bake for another 10 minutes. Remove from the oven and allow to cool.