Lemon chia cake
1½ cups (420g) natural Greek-style (thick) yoghurt ½ cup (125ml) light-flavoured extra virgin olive oil ¾ cup (130g) rapadura sugar
2 tablespoons finely grated lemon rind
1 teaspoon vanilla bean paste
¾ cup (120g) buckwheat flour
1½ cups (180g) almond meal (ground almonds) 3 teaspoons baking powder
2 tablespoons black chia seeds, plus extra to serve
1 cup (280g) natural Greek-style (thick) yoghurt 2 tablespoons honey
1 tablespoon finely grated lemon rind Preheat oven to 160°C (325°F). Place the eggs, yoghurt, oil, sugar, lemon rind and vanilla in a large bowl. Add the flour, almond meal, baking powder and chia seeds and mix well to combine.
Pour into a lightly greased 11cm x 28cm loaf tin lined with non-stick baking paper. Cook for 55– 60 minutes or until cooked when tested with a skewer. Set aside to cool slightly in the tin before turning out onto a wire rack to cool completely.
To make the yoghurt topping, spread the loaf with yoghurt and drizzle with the honey, extra chia seeds and lemon rind. Serve. SERVES 8–10.