almond croissant breakfast loaf ☁️

a soft, lightly sweet breakfast loaf inspired by almond croissants and slower mornings.

serves 8

ingredients

• 100g meridian crunchy almond butter
• 3 eggs
• 200g greek yoghurt
• 80ml milk
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tsp almond extract
• 140g oat flour
• 60g ground almonds
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• pinch of salt

to serve

• coconut yoghurt
• fresh raspberries
• gurt lush “the og” granola

method

1. preheat the oven to 170°c fan and line a loaf tin with baking paper.

2. in a large bowl, whisk together the almond butter, eggs, yoghurt, milk, honey, vanilla and almond extract until smooth.

3. add the oat flour, ground almonds, baking powder, bicarbonate of soda and salt. fold gently until just combined.

4. pour the batter into the loaf tin and smooth the top.

5. bake for 20 minutes, then loosely cover with foil and bake for a further 30–40 minutes until golden and cooked through.

6. leave to cool in the tin for 10 minutes before transferring to a wire rack.

serve sliced with coconut yoghurt, fresh raspberries and a sprinkle of the og granola ☁️

storage

store in an airtight container for up to 5 days