Preheat the oven to 180 °C. Combine all the dry ingredients in a mixing bowel, and give it a whisk to incorporate.
Place all the remaining ingredients in a blender and blend until smooth.
Add the wet ingredients to the dry ingredients and whisk to combine.
Pour into a buttered bread tin and pop into the oven for 40 minutes. Allow to cool completely before slicing.
Tip: slice the entire loaf, then individually wrap each slice and freeze.This is an extract from Tasty WasteNOTs by Sally-Ann Creed and Jason Whitehead, published by Human & Rousseau and retailing for R320.00