This not too sweet loaf has hints of almonds and poppy seeds which make for a great combination. The almonds add a subtle richness to the cake and the poppy seeds add a delicate crunch to every bite. Poppy seeds, though often a little underrated, are rich in calcium, iron and magnesium so make a great addition to many dishes. Enjoy this loaf as it is or with a light touch of your favorite jam or nut butter. For an altogether sweeter option or to elevate this to a dessert treat drizzle with the almond glaze and sprinkle with more flaked almonds for that extra flourish. Just fabulous!
1 cup Anita’s Organic Spelt Fine Grind (or Sprouted Spelt)
½ cup Anita’s Organic All Purpose White Spelt Flour
¾ cup Anita’s Organic Cane Sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp ground flax meal
¼ cup water
1 tsp vanilla extract
1 tsp almond extract
1/3 cup plain, unsweetened yogurt (dairy free if required)
1/3 cup coconut oil, melted
1/3 cup milk + 3 tbsp
½ cup sliced almonds
2 tbsp poppy seeds
Extra sliced almonds to decorate if you wish
1 cup Anita’s Organic Icing Sugar
½ tsp almond extract
1 to 2 tbsp water or milk
Sift icing sugar and stir in extract and a little water/milk at a time until the glaze is smooth & creamy.
Pre-heat the oven to 350F and line a loaf pan with parchment paper.
In a large bowl whisk together the flours, sugar baking powder, baking soda and salt.
In a medium sized bowl whisk together the flax meal and water until it thickens. Add the vanilla extract, almond extract, yogurt, coconut oil, milk and stir everything together.
Make a well in the center of the dry mixture and add the wet mixture. Fold together with a spatula until just mixed, add the sliced almonds and poppy seeds. Mix to evenly combine everything together. Do not over mix.
Scrape the batter into the prepared pan and bake the loaf in the center of the oven for 50 to 60 minutes until a wooden skewer inserted into the center of the loaf comes out clean.
Remove from the oven when fully cooked and allow to cool down in the pan for 15 minutes before removing and transferring to wire rack to cool fully.
Once cool drizzle with optional Almond Glaze if required.