caramel almond loaf
this gloriously guilt free and fibre rich loaf recipe is perfect for breakfast and equally delicious for dessert
- 2 flax eggs (2 tbsp flaxseed + 6 tbsp water)
- 160g apple puree
- 110g Sweet Freedom CARAMEL SYRUP
- 80g nut butter
- 2 tbsp plant based milk
- 1 tsp baking powder
- 50g almond flour
- 70g plain flour
Preheat oven to 170C and line a loaf tin.
In a bowl mix together the wet ingredients, then mix in the dry ingredients.
Pour into the baking tin and top the mixture with flaked almonds.
Bake for 35 minutes, or until golden.
- Leave to cool in tin for 10 mins before transferring to a wire rack to cool completely.