Fluffy Almond Croissant Breakfast Loaf

Method

1. 1
   Preheat the oven to 170°C fan and line a 2lb loaf tin with baking paper.
2. 2
   In a large bowl, whisk together the smooth almond butter, eggs, yoghurt, milk, honey, vanilla, and almond extract until smooth.
3. 3
   Add the oat flour, ground almonds, baking powder, bicarbonate of soda, and salt, then fold gently until just combined.
4. 4
   Pour the batter into the lined tin and smooth the top.
5. 5
   In a small bowl, stir together the crunchy almond butter, maple syrup (or honey), and milk until smooth and spoonable. Dollop half of this mixture over the top of the loaf batter evenly, reserving the remaining topping for serving.
6. 6
   Bake for 20 minutes, then loosely cover with foil and bake for a further 30-40 minutes, or until risen and a skewer inserted into the centre comes out clean.
7. 7
   Leave to cool in the tin for 10 minutes, then transfer to a wire rack.
8. 8
   Slice and serve with Greek yoghurt and a little of the reserved almond butter topping on each portion.