SHREDDED WHEAT Lemon Drizzle Loaf

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Fancy a spot of baking this weekend but can’t get your hands on any flour? Fear not. You can still whip up a wide range of delicious treats, simply by using the breakfast cereals you have in the cupboard at home! Demand for flour has increased significantly during the Covid-19 lockdown, as more people take up baking at home. And while the industry has doubled production, it is still struggling to meet demand. But did you know that with just a few simple steps, you can turn breakfast cereals into a flour substitute that’s great for making everything from cookies to cheesecakes?
Preparation time
12 min.
Cooking time
59 min.
Cooling time
14 min.
Skill level
Intermediate
Servings
10

Ingredients

175 g Shredded Wheat, blended in a food processor to make flour.
70 ml rapeseed oil
1.5 teaspoon Baking powder
50 g Almonds
2 Lemons Zest
120 g Caster Sugar
50 g Lemon Curd
2 Eggs
225 g Greek Yoghurt (0% fat)
100 ml water
2 juice of lemons
Semolina (optional)

Preparation

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