This yummy recipe from Real Food, Healthy, Happy Children, by Kath Megaw, R335, (Quivertree) substitutes cake flour with almond flour and it’s completely sugar free


  • 3½ cups almond flour
  • 3 free-range eggs
  • ¼ cup melted butter, plus extra for greasing
  • 1t bicarbonate of soda
  • 1 cup plain, full-cream yoghurt
  • ¼t salt


  1. Preheat the oven to 180ºC.
  2. Beat together all the ingredients until smooth, then turn into a loaf tin, greased and lined with baking paper. Bake for 40 minutes or until a skewer inserted comes out clean.
  3. Allow to cool for 10 minutes before turning out on to a wire rack. For a softer crust, wrap in a tea towel until cooled.

(Makes 1 small loaf)      

  • Per slice: energy: 269 kcal protein: 10g fat: 23g carbs: 5g ratio: 1.6:1