Recipe by Jacqueline Alwill 

Makes 1 loaf to serve 12

Dairy free : Vegan 

 

2 tablespoons ground flaxseed

2/3 cup apple sauce 

1/4 cup maple syrup 

1/4 cup extra virgin olive oil 

1 teaspoon vanilla extract

1 cup almond meal 

1 cup spelt flour

1 sachet EIMELE VANILLA SHAKE or 3 tablespoons vanilla protein powder

2 teaspoons orange zest 

2 teaspoons baking powder 

pinch salt 

1 1/2 cups frozen raspberries 

 

Heat oven to 170C and line a loaf tin with greaseproof paper. Combine flaxseed with 6 tablespoons water in a small bowl, mix and allow to gel together for 10 minutes to form your flax egg. In a large mixing bowl add apple sauce, maple syrup, extra virgin olive oil and vanilla and whisk well. Once flax eggs have forms add to the bowl and whisk then add almond meal, spelt, EIMELE VANILLA SHAKE, orange zest, baking powder and salt. Mix ingredients together well, then pour half the mix into the tin, top with half the raspberries and repeat. Cook in middle of oven for 60-70 minutes, cool in tin for 20 minutes then transfer to a wire rack and cool completely. Slice and serve.