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Blueberry, yoghurt and almond loaf

Recipe Serves 1 Loaf

This is a fairly rustic, healthy loaf that is perfect for picnics and great for packing into lunchboxes.

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Ingredients

1 cup wholemeal flour
1 cup self raising flour
1/2 cup skim milk powder
2 teaspoons ground cinnamon
1 cup ground almonds or hazelnuts
1/2 cup wheat germ
1/2 cup plain low fat yoghurt
3 eggs
1/4-1/2 cup raw sugar
1/2 cup canola oil
1 1/2 cups Creative Gourmet frozen Blueberries

Instructions

  1. Preheat oven at 180ºC (fan forced at 160ºC). Line a 25cm x 15cm loaf pan with non-stick baking paper. Sift flours, milk powder and cinnamon into a large bowl. Stir in almonds and wheat germ.
  2. Whisk yoghurt, eggs, sugar and oil together in a large jug. Stir in frozen blueberries and stir into dry ingredients until combined. Spoon into loaf pan.
  3. Bake for 45 minutes or until cooked when tested with a skewer. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely. Serve sliced as a cake or warm with yoghurt as a dessert

 

 

 

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