Have your cake and eat it too!

200g spelt flour (or wheat and gluten-free flour)
2 tsp baking powder
1/2 tsp bicarb of soda
75g butter / sunflower oil
1 tbsp lemon zest (2 lemons)
1 tbsp poppy seeds
75ml agave syrup
1 small cup of strong green jasmine tea, cooled
2 eggs or vegan alternative

1. Preheat the oven to 180C/350F/gas 4.
2. Sift the flour, baking powder and bicarb into a bowl. Add the lemon zest, poppy seeds and mix.
3. Add the butter in small blobs and rub in with your fingertips to make a kind of breadcrumb texture.
4. Combine the agave syrup and green tea. Whisk the eggs, add to the syrup and then add this mixture to the flour. Combine well and transfer to a greased loaf tin (21cm x 11cm is ideal).
5. Bake for 50-60 minutes, although check as baking times vary according to ovens. You'll know the loaf is done when a toothpic comes out clean.
6. Combine the juice of the two lemons and a little agave syrup and pour over the top of the loaf, particularly where there are cracks so it can seep in. Allow the loaf to cool before turning out and resting on a wire rack.