Using a 170g yoghurt container as a measurer ⠀
WHAT YOU NEED ⠀
1 170g vanilla yoghurt
1 measure of oil (coconut, olive or any vegetable oil)
2 measures of sugar (the one that you have at home or sub any other sweetener)
3 measures of raising flour
OPTIONAL: 1/2 lemon juice, a pinch of vanilla essence, icing sugar ⠀
WHAT YOU DO ⠀
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the Eggs and the sugar in a large bowl and mix well with a hand whisk.
Add the yoghurt and the oil, integrate well. Also add at this step the lemon juice if you wish to.
Sift in the flour and whisk until there are no lumps.
Transfer mixture into a loaf pan lined with greased baking paper or just buttered and floured.
Bake in oven for 40/50 minutes or until an inserted skewer comes out clean.
Sprinkle with icing sugar. ⠀
VEGAN OPTION: ⠀
Replace vanilla yoghurt for coconut or almond yoghurt
Use chia (1 tbsp chia seeds + 2 1/2 tbsp water) or flaxseed (1 tbsp ground raw flaxseeds + 2 1/2 tbsp water) eggs instead of regular eggs. ⠀