Name: Wattleseed & Yoghurt Loaf
Ingredients: 100g of butter; 50g cream cheese; 2 teaspoons of OutbackChef's ground and roasted Wattleseed; 1 cup sugar; 2 1/4 cups of wholemeal plain flour; 1/2 teaspoon salt; 1/2 teaspoon of baking soda; 3 free-range eggs; 1 teaspoon of Fair Trade vanilla; 230g of natural yoghurt

CategorySweets

I love the crunchy crust as you bite into this super moist loaf, you can spread it with butter if you want, but I usually just eat as is. Makes a great desert with mascapone and mixed berries. Pictured here is a traditional Aboriginal grinding stone showing fresh wattleseed and after it’s ground.

100g of butter

50g cream cheese

2 teaspoons of OutbackChef's ground and roasted Wattleseed

1 cup sugar

2 1/4 cups of wholemeal plain flour

1/2 teaspoon salt

1/2 teaspoon of baking soda

3 free-range eggs

1 teaspoon of Fair Trade vanilla

230g of natural yoghurt

Heat oven to 165C

Cream together butter, cream cheese, sugar and Wattleseed

Sift together wholemeal flour, salt and baking soda

Beat in the eggs and vanilla

Alternately by hand mix in the flour mixture and the yoghurt, don't overmix

Put into a prepared loaf tin and cook for approx 60 minutes

Ingredients