adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apple and blueberry streusel olive oil loaf
Apple and blueberry streusel olive oil loaf
0 Likes
Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Delicious apple and blueberry loaf with a delightful pecan crunch, ideal for tea time or weekend treats.
Ingredients:
  • 300.00 gm self-raising flour
  • 2 x 120g tubs apple purée
  • 113.75 gm extra virgin olive oil
  • 66.00 gm almond meal
  • 178.75 gm honey, plus extra to serve
  • 250.00 ml frozen blueberries
  • 250.00 ml coconut yoghurt
  • 0.63 gm ground cinnamon
  • 125.00 ml pecans, roughly chopped
  • 89.38 gm honey
  • 50.00 gm traditional rolled oats
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease a 6.5cm-deep, 11cm x 21cm loaf pan and line the base and sides with two layers of baking paper, making sure to extend the paper 2cm above the edges of the pan.
  • With an electric mixer, blend together flour, apple purée, oil, almond meal, eggs, and honey until fully combined. Gently fold in blueberries before transferring the mixture into the prepared pan.
  • Prepare Streusel: Mix together pecans, honey, and oats in a bowl. Sprinkle the mixture evenly over the batter. Bake for 1 hour or until a skewer inserted into the center of the loaf comes out clean (tent with foil if needed to prevent over-browning). Let it rest in the pan for 10 minutes, then carefully flip onto a wire rack lined with parchment paper to cool.
  • Combine yoghurt and cinnamon in a small bowl by swirling them together.
  • Enjoy the loaf either warm or cold, topped with a creamy yogurt mixture and finished with a generous drizzle of honey.

Similar Recipes