I’ve been a busy Lizzy creating recipes for my upcoming lunchbox ebook (we start shooting it next week, eeek!) but with an abundance of lemons and poppyseeds, I decided it was time to create a new simple cake recipe for the blog while I was at it.

This cake is deliciously tangy and lovely and moist due to the yoghurt and olive oil.

It’s bright, tangy taste pairs perfectly with a good dollop cream and sweet, tart berries.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Desiccated coconut
Rapadura sugar
Olive oil
Vanilla powder

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Lemon Yoghurt Poppyseed Cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Author Brenda Janschek

Ingredients

• 2 cups spelt flour
• 2 tsp baking powder
• 1 cup desiccated coconut
• 2-3 tablespoons poppyseeds
• ¾ cup rapadura sugar
• 3/4 cup olive oil
• 2 eggs
• 1 cup yoghurt
• ¼ cup lemon juice
• zest of 2 lemons
• 1 tsp vanilla essence

Notes

Preheat oven to 180 degrees celsius
Grease and line a loaf tin or square tine with baking paper
Place the flour, baking powder, coconut, poppy seeds and rapadura sugar into a large bowl and mix to combine creating a well in the centre.
Place the oil, eggs, yoghurt, lemon juice, lemon zest and vanilla into a jug and whisk to combine.
Pour the wet ingredients into the well of the dry and mix until just combined
Bake for 40-50 minutes or until a skewer inserted removes cleanly. Allow to cool for 5 minutes or so in the tin before removing it to cool completely on a wire rack.
Best served with cream and berries.

If you know someone who could use some wholefood recipes please share this recipe with them. Feel free to share my FREE breakfast ebook below  too : – )

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek or #brendajanschek,  I’d love to see what you make!

Here are a couple other easy cake recipes you might like – Cardamon Spice Cake or my Gluten-Free Brownie Cake.

Bren x

I had an early Easter with my mum, brother, sister and our kids on the weekend.

One of my family members is dairy- free, so I wanted to make something suitable that was delicious, Easter-y and easy.

My theory is that anything made with peanut butter is going to taste sensational and make life better so off I went with my jar of Peanut Butter.

And now say hello to this Peanut Butter Slice!

You guys! YOU HAVE NO IDEA!!!

Similar to a caramel slice, but with a next level taste.

I have to give credit for the peanut butter filling to my friend, Wholesome Cook, and her recipe for Peanut Butter and Buckwheat Fudge Bites from her amazing cookbook, The Wholesome Cook, and which she allowed me to blog some time ago.

The slice is quite rich, so a little goes a long way. They are also quite filling, due to the good fats from the coconut oil, and protein from the peanut butter and nuts and oats.

I hope you love them.

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Peanut Butter Slice

Prep Time 15 minutes

Total Time 15 minutes

Author Brenda Janschek

Ingredients

• BASE
• 2 cups rolled oats
• 1/2 cup almonds or pecans or cashews or nuts of choice
• 125 grams Medjool dates
• 1/4 cup desiccated coconut
• 1 teaspoon ground cinnamon
• FILLING
• 1 cup peanut butter I used Mayvers Dark Roasted Smooth Peanut Butter
• 2 tablespoons of rice malt syrup or raw honey or maple syrup
• 3 tablespoons buckinis optional, but adds a crunch that is just soooo good! You could try rice or quinoa puffs too
• TOPPING
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup or rice malt syrup
• 1/4 cup cacao powder

Instructions

• Line a slice tin with baking paper overhanging the sides so you can easily pull it out of the tin once it's set.
• BASE
• Pop all the ingredients in food processor and process until finely chopped and well combined and sticks together when pressed.
• Pour into the slice tin and press down evenly to form the base.
• Pop into the freezer to set for 10 minutes
• FILLING
• Mix all ingredients together in a bowl
• Spread the peanut butter mixture over the base and pop back into the freezer for 5-10 minutes. )I use a wet knife to help spread the mixture if it's too sticky)
• TOPPING
• Stir ingredients in a small saucepan on very gentle heat for a minute or two until combined
• Spread the chocolate sauce over the peanut butter filling
• Pop back into the freezer to set for minimum half an hour
• Once set, pull out of tin and immediately slice to your desired shape.
• Store in an a container in the freezer

Notes

I recommend storing and eating these straight from the freezer.
I don't have an accurate yield for this recipe because it depends on how you cut it up.

If you know someone who could use some healthy treat inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these Orange Poppyseed Bars or this Ginger Molasses Cardamon Cookie Hearts. Both also make great lunch box additions plus I have stacks more wonderful lunchbox recipes in my Easy Wholefood Lunchboxes ebook. 

Bren x

And when you can sprout forth on such diverse topics as antioxidants, flavanoids and LDL while going weak at the knees upon hearing the words mousse, ganache, or even cake, you know you are a servant to your dark master.

But it’s not a guilty pleasure, and you don’t need to step behind the big pot plant to consume it, even if moderation is advised (as in all things, except chocolate……..just kidding!).

The best thing about dark chocolate is that it gives you yet another reason to drink red wine, as if you needed one! You could even follow that up with another uncontrollable slip about antioxidants.

C’mon people, I know I had you at ‘chocolate’.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Honey
Vanilla powder
Spelt flour
Rolled oats
Desiccated coconut
Dark choc chips

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Choc-Chip Cookies

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Author Brenda Janschek

Ingredients

• 110 g unsalted butter softened
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 egg
• 1.5 – 2 cups spelt flour sifted (use the extra half cup if the final mixture is too wet)
• ¾ cup rolled oats
• ½ cup desiccated coconut
• ¼ cup dark choc chips

Instructions

• Preheat oven to 175 degrees C & line 2 large baking trays with non -stick baking paper.
• Beat the butter, honey and vanilla until pale and creamy. Gently beat in the egg.
• Add the sifted flour, oats and coconut and stir until well combined.
• Add choc chips and gently fold in.
• Roll tablespoons of the mixture into balls and place on baking rays and flatten slightly.
• Place in oven and bake for approx 12-15 mins or until lightly golden.
• Leave on trays to cool.

Bren x