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 BushBBQ'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 BushBBQ'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
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