Keep a batch of this loaf in the freezer, ready for your afternoon cravings.
Ingredients
- 1/2 cup almond meal
- 1/2 cup flaxseed meal
- 1 cup rolled oats
- 1/2 cup buckwheat flour
- 1 tbs psyllium husks
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 2 eggs free range
- 1 cup green apple grated
- 1/4 cup extra virgin olive oil
- 1/4 cup rice malt syrup
- 1/4 cup Greek yoghurt
- 1/4 cup raw walnuts chopped
- 1/4 cup dried dates chopped pitted
Method
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Step 1Preheat the oven to 1800C. Grease a loaf pan and line with baking paper and set aside.
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Step 2Combine the almond meal, flaxseed meal, oats, buckwheat flour, psyllium, salt, baking powder, baking soda and cinnamon in a bowl. In a separate bowl, beat the eggs until pale and fluffy. Add to the dry mix along with the apple, oil, rice malt syrup and yoghurt, and mix thoroughly. Lastly, fold through the walnuts and dates.
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Step 3Spoon the mixture into the loaf tin and smooth with the back of a spoon. Bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean and it’s slightly browned on top.
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Step 4Cool and slice. This will keep in the fridge for 1 week or in the freezer for 1 month. If keeping in the freezer slice and place baking paper between each slice.
Recipe Notes
Nutritional table: 1025.08 kj, 246 calories, 8g protein, 15g fat, 2g saturated fat, 29g carbohydrates, 10g sugar, 6g fibre.
You can use quinoa flakes over rolled oats and gluten-free baking powder instead of baking powder if you prefer.
Recipe Reviews (2)
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