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Seed, nut and yoghurt loaf

Seed, Nut and Yoghurt LoafRecipes+
2 Item
20M
35M
55M

Ingredients

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease and line 2 x 19 x 9cm (base measurement) loaf pans with baking paper, extending paper at long sides for handles.
2.Place flour in a bowl. Rub in butter to make fine crumbs. Stir in seeds, figs and 1 cup of the pecans.
3.Add yoghurt and egg; stir to combine. Divide mixture between prepared pans; level surface. Sprinkle with remaining pecans. Bake, side by side, for 35 minutes or until loaves are golden and sound hollow when tapped on top. Cool in pan for 2 minutes. Transfer to a wire rack to cool completely. Serve sliced, with butter and honey.

You can halve this recipe if you only have one loaf pan. Try honey- flavoured greek-style yoghurt instead of natural.

Note

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