Chia Lemon Drizzle Cake
Whisk together the eggs, coconut oil, yoghurt and honey ’til smooth.
Add the lemon zest and most of the juice, reserving a tbsp. Mix that tbsp with the tsp of sugar and set aside, you’ll need it later.
Sieve the coconut flour into a large mixing bowl.
Gradually pour the egg mixture into the coconut flour, stirring to form a semi-runny batter.
Fold in the chia seeds and pour the batter into a greased loaf tin. Bake at 375 for 20 minutes.
Remove from oven and make 4 to 6 vertical slits along the loaf. Across these gently pour the lemon juice and coconut sugar mix.
Put it back in the oven and bake for a further 10 minutes. Remove and let cool completely before taking out of the tin.