6 servings Prep: 15 mins, Cooking: 40 mins
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|2 cup||almond flour|
|1/3 cup||flaxseed — flour|
|1 tsp||Robertson's baking powder|
|1/2 tsp||Robertson's bicarbonate of soda|
|1 Tbs||sesame seeds — black or white|
|1/2 tsp||orange — and sesame salt|
|1||vanilla — pod, split, seeds scraped|
|1||eggs — extra-large|
|100 ml||yoghurt — full fat|
|1 Tbs||vinegar — apple cider|
|1/3 cup||honey — orange blossom|
|orange — zest only|
|orange — juice only|
|1 Tbs||mct oil|
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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
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