Size: 25cm x 11cm tin

• 300 g wholegrain spelt flour
• 200 g plant based plain yoghurt
• 100 ml sparkling water
• 100 ml melted coconut oil
• 50 g Centralsun’s coconut palm sugar
• 50 g pecans
• 1 tbsp apple cider vinegar
• 2 tsp Centralsun’s cinnamon
• 1 tsp Centralsun’s ground vanilla
• 1 tsp soda
• 1 tsp baking powder

Preparation:
Mix yoghurt, water, sugar, vanilla, cinnamon and melted coconut oil in a bowl. Add the flour, baking soda, baking powder, vinegar and chopped pecans and mix until smooth. If necessary, line the baking tin with baking paper or coat the sides with coconut oil, pour the mixture into the tin and bake in a preheated oven at 180° C for 40 minutes. Carefully remove the loaf from the tin to cool.