ingredients (for a 20x10 stamp):
- 250g whole wheat flour
-75g cane sugar/ 1/2 cup of honey
-5 tablespoon fat free Greek yogurt (Fage works best)
-a teaspoon olive oil
-walnuts or almonds or pumpkin seeds if you have a nut allergy
-1 courgette, coarsely grated
- 1 tsp baking powder
-1 tsp vanilla extract
In a medium bowl combine flour and baking powder. In a large bowl beat together the eggs and sugar/ honey, then incorporate the yogurt, vanilla extract and olive oil. Combine the wet and dry ingredients: I prefer slowly pouring the flour/ baking powder mix in the wet ingredients bowl. Add sultanas, nuts and the grated courgette.
Line your tin with baking paper, pour the mix in and bake in a preheated oven at 170C for 1 hour or until it's golden at the top and the toothpick dry. You can add some walnuts on the top halfway through.
Leave it to cool, slice it up and enjoy!
( it will last around a week if you wrap it in cling film but it normally doesn't last that long!)