4teaspoonsbaking powder(ensure gluten-free if necessary)
1/4teaspoonbicarbonate of soda (baking soda)
1/4teaspoonsalt to taste
475ml(2cups)plant-based yogurt * (I used coconut yogurt but you can use any other plant-based milk)
1tablespoonapple cider vinegar ** (ensure gluten-free if necessary)
To decorate (optional):
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut flour, gluten-free flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well
Add the yogurt and vinegar and mix again
Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
Sprinkle over mixed seeds to decorate, if desired
Bake in the oven for around 50 minutes, until risen and an inserted skewer comes out clean
Leave to cool on a wire rack before putting away to store
It also needs to be left to cool completely before slicing too.
Keeps well in the fridge for up to a few days
*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, although this will make the bread slightly more crumbly.**The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.