Apricot, Almond and Sunflower Loaf

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“I THOUGHT THIS WAS A FOOD BLOG”

Calm your farm dear follower and put your eating pants on cos this loaf is about to go down!

Cake:
4 free-range eggs
1/2 cup milk (I used So Good almond)
1/3 cup oil (I used coconut)
1 cup almond meal
1 cup oat bran
1 cup coconut sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp pure vanilla extract

1/3 cup sunflower seeds

Topping:
5 fresh apricots (halved)
1/3 cup raw almonds (chopped)
1 tbsp honey or maple syrup
1 tbsp coconut flour (optional)

Preheat oven to 160 degrees

Mix all cake ingredients except sunflower seeds in a food processor until well combined.

Add the sunflower seeds then pulse 1, 2, 3 times to combine.

Pour batter into a greased loaf tin.

Top with apricot halves and chopped almonds.

Drizzle with some honayyyy.

Bake for 35-40 min or until the fork comes out clean.

Let cool completely before removing from tin otherwise cake will become one heck of an ugly mess.

To finish, dust with coconut flour – purely for the sake of a more aesthetic finish (seriously, serves no other function whatsoever).

Put your feet up, grab a trashy magazine and enjoy with a cuppa! AK

*gluten-free (if using GF oat bran)
*refined sugar-free
*dairy-free

3 comments

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