ALMOND & POPPY SEED LOAF

A fibre-filled sweet treat has to be a good thing!

In a bowl, mix together 1½ cups plain flour, ½ cup granulated sugar, 2 tsp baking powder, ¼ tsp salt and 1 tbsp poppy seeds. Set aside. In a bowl, mix together

1 cup Kellogg’s All-bran Original cereal and 1 cup reducedfat milk. Let stand 5 mins or until cereal is softened. Stir in 2 eggs, ¹⁄³ cup vegetable oil, 1 tsp vanilla extract and ¼ tsp almond extract. Add ½ cup chopped toasted almonds and flour mixture, stirring until combined. Spread batter evenly in 22 x 11cm loaf pan coated with non-stick cooking spray. Bake at 180°C about 50 mins. Cool 10 mins before removing from pan. Cool completely on a wire rack before slicing. To make icing, place ²⁄³ cup Greek yoghurt and 1 cup icing sugar in a bowl and combine using electric beater. Slowly add juice of 1 lemon and beat until the icing is glossy and smooth. Transfer loaf to a serving platter and drizzle over yoghurt icing.