Berry, Lemon & Yoghurt Loaf
2 cups almond meal
1 and ½ cups quick oats
½ cup tapioca flour
1 and ½ cups frozen berries
½ cup honey
4 tbsp Bertolli Organic Gentile Extra Virgin Olive Oil
1/3 cup Greek yoghurt
2 tsp vanilla extract
2 tsp baking powder
Preheat oven to 160°C and line a loaf tin with baking paper along base and sides. Combine almond meal, oats, tapioca flour and baking powder in a large bowl.
In a separate bowl whisk together eggs, olive oil, honey, yoghurt and vanilla. Combine wet and dry mixtures. Add the zest and juice of the lemon and stir through. Fold in the frozen berries, saving a few for the top of the loaf.
Scoop the batter into the lined tin, smooth down and press remaining berries into the top. Allow the batter to sit for 15 minutes to allow oats to soak up some liquid before popping into the oven.
Bake for 50-55 minutes or until the top is a deep golden brown. The centre may feel slightly soft but will become more firm on cooling. Allow to cool to room temperature before slicing.
Recipe by: @moniquecormacknutrition