Wattleseed & Yoghurt Loaf

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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.

Wattleseed whole and 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

1

Heat oven to 165C

2

Cream together butter, cream cheese, sugar and Wattleseed

3

Sift together wholemeal flour, salt and baking soda

4

Beat in the eggs and vanilla

5

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

6

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

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

Directions

1

Heat oven to 165C

2

Cream together butter, cream cheese, sugar and Wattleseed

3

Sift together wholemeal flour, salt and baking soda

4

Beat in the eggs and vanilla

5

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

6

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

Wattleseed & Yoghurt Loaf
By | 2017-10-19T03:42:50+00:00 October 16th, 2017|0 Comments

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