Maple And Yogurt Loaf
180g wholemeal flour
130g almond meal
Pinch of salt
3 tablespoons maple syrup
4 tablespoons Greek yogurt
1 tablespoon rice malt syrup
1 tablespoon coconut sugar
250ml almond milk
*Optional for the topping: Pumpkin seeds, cacao nibs, coconut, cinnamon and coconut sugar
Set oven to 180 degrees celsius.
Place all ingredients in a bowl and combine with a whisk.
Pour into a lined loaf tin.
Bake for approximately 45 minutes before checking with a knife.
Once knife comes our clean, remove from the oven.
Allow to stand for approximately 5 minutes before transferring to a wire rack to completely cool.
Best stored in an airtight container in the fridge for up to one week.
Per serve (97g) / Per 100g
Energy (kJ): 1060/1090 | Protein (g): 8.9/9.2 | Fat (g): 14/14.5 | Saturated Fat (g): 1.3/1.4 | Carbohydrates (g): 19.5/20.1 | Sugar (g): 4.5/4.7 | Sodium (mg): 41/42