This nutty bread is so delicious served with a little spread of butter and a hot cuppa for morning tea! 

Makes 2 loaves with 10 slices per loaf

INGREDIENTS:

- 2 apples, peeled and cored

- 1 cup coconut flour

- 1 cup plain flour, sifted (to make a gluten free loaf substitute the wheat flour for gluten free flour and add an extra egg)

- 1 1/2 tablespoons of baking powder

- 2 tablespoons of black sesame seeds (I used black purely for the look. If you can't find black sesame seeds, regular white ones are just as good!)

- pinch of salt

- 2 eggs

- 1/2 cup of tahini + an extra 2 tablespoons for the top

- 1/2 cup of maple syrup + an extra 2 tablespoons for the top

- zest of 2 limes

- 3 tablespoons of natural yoghurt 

- 3 tablespoons of extra virgin olive oil

- 1 teaspoon of vanilla bean paste (or preferably fresh vanilla bean if you have it)

METHOD:

1. Pre-heat the oven to 180 degrees Celsius and line 2 small loaf tins with baking paper.

2. Roughly chop the peeled apples and place them in a small saucepan with a dash of water. Cook them, covered, over medium heat until they are soft enough to be mashed with a spoon. Set aside to cool

3. Place the flours, baking powder, sesame seeds and salt in a large mixing bowl and combine

4. In a separate mixing bowl, combine the eggs, 1/2 cup tahini, 1/2 cup maple syrup, lime zest, yoghurt, oil and vanilla.

5. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir gently with a wooden spoon until well combined.

6. Stir through the cooked apple.

7. Pour mixture into the prepared tins

8. Combine the extra tahini and maple syrup and drizzle over the top of the bread. Sprinkle with sesame seeds and bake in the oven for 40 minutes or until a skewer inserted into the middle comes out clean.

9. To finish, Grate some extra lime zest over the top of the cooked bread.

Recipe provides 621kj, 4g protein, 7g fat, 14g carbohydrate & 92mg sodium per serve