3 eggs 1½ cups (420g) natural Greek yoghurt (thick) ½ cup (125ml) light-flavoured extra-virgin olive oil ¾ cup (130g) rapadura sugar (tip: I used raw sugar for rapadura sugar) 2 tablespoons finely grated lemon rind 1 teaspoon vanilla bean paste ¾ cup (120g) buckwheat flour 1½ cups (180g) almond meal (ground almonds) 3 teaspoons baking powder 2 tablespoons black chia seeds, plus extra, to serve
Yoghurt Topping
1 cup natural Greek yoghurt (thick) 2 tablespoons honey extra chia seeds 1 tablespoon finely grated lemon rind
Method
1. Pre-heat oven to 160°C (325°F). 2. Place eggs, yoghurt, oil, sugar, lemon rind and vanilla in a large bowl. Add flour, almond meal, baking powder and chia seeds and mix well to combine. 3. Pour into a lightly greased 11cm x 28cm loaf tin lined with non-stick baking paper. Cook for 55–60 minutes or until cooked when tested with a skewer. 4. Set aside to cool slightly in the tin before turning out to a wire rack to cool completely. 5. To make the yoghurt topping, spread the loaf with yoghurt and drizzle with the honey, extra chia seeds and lemon rind.