2heaped teaspoonsbaking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the yogurt to the same bowl along with the orange juice, orange zest, maple syrup, vanilla and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry.
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean.
Once out the oven, transfer the bread from the baking tin onto a wire rack to leave it to cool completely before slicing.
Keeps covered in the fridge for up to a few days - best reheated in the toaster!
Video
Notes
*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, or use an equivalent amount of blended up silken tofu.**For a stronger orange flavour, add an extra teaspoon of orange extract as well as the orange zest. Or if using orange extract instead of orange zest, use 3 teaspoons of orange extract. ***You can alternatively use almond flour.