CHOCOLATE & MATCHA LOAF

● 1 cup unbleached self-raising flour ● 1 cup wholegrain spelt flour ● 2 tsp baking powder ● 1 tsp bicarbonate soda ● 1/2 tsp salt ● 2 tbsp matcha powder ● 1/2 cup cacao powder Wet ingredients: ● 12 medjool dates (200g) ● 1 tbsp flax seeds ● 1/3 cup olive oil ● 1 1/2 cup almond milk

To decorate:

● 250g coconut yoghurt (look for a no added sugar variety) ● 1 cup fresh berries ● Handful of cherries ● Extra matcha powder ● Edible flowers

METHOD:

1. Preheat oven to 180C (fan forced) or 200C (non fan forced) and line a banana loaf tin with baking paper (alternatively you could bake in a circle cake tin).

2. Sieve all of the dry ingredients into a large mixing bowl. Add all wet ingredients to a blender and blend (ensuring the dates are well processed/ smooth). Make a well in the centre of the dry ingredients and pour the wet ingredients from the blender into the bowl. Fold the wet mixture through the dry until just combined (note: you want the timing between mixing the wet into the dry to be quick and not over-process it so the loaf rises nicely).

3. Pour the mixture into the baking tray and place directly in the oven. Bake for 45-50 minutes. Check on it after around 40 minutes – stick a skewer in, check if it comes out clean. Remove from oven and leave in tin to cool for 20-30 minutes, then remove from tin and place on rack to cool for another 20-30 minutes.

4. To decorate, spread yoghurt over loaf, top with berries, cherries, edible flowers and dust with extra matcha powder.