Preheat the oven to 175 degrees Centigrade. Grease and line a loaf tin. Then combine all the dry ingredients - chestnut and almond meals, arrowroot powder, flaxseed meal, salt, baking powder and 2 tablespoons of the raw flaked almonds
In another bowl combine the eggs and yogurt., whisking till well combined, about 2 -3 minutes. Stir the agave and the cider vinegar into the mix.
Mix the dry ingredients into the wet and fold in using a spatula. Pour into the loaf tin and bake in the centre of the oven for half an hour, or until a toothpick inserted into the centre comes out clean.
Cool for 5 - 10 minutes and then turn out of the pan, on to a rack. Let cook and serve thin slices with cream and marmalade. Leftovers are great for French Toast
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!