Lea Hogg

‘I prepare food that reflects Spring this month.  The season is all about new beginnings even more so than New Year and this loaf is another of my quick mixes, made in no time at all. I use avocado and completely omit butter and oil.  I also add Chia Seeds as they complement the consistency and appearance of the kiwi seeds.  This cake is not too sweet and some of those around me felt it was not sweet enough but they changed their mind when I spread a thin film of honey on their slice’

You will need:
250g self raising flour
70ml coconut milk
1 ripe avocado
1 tablespoon chia seeds
1 tablespoon bicarbonate of soda
1 chia seeds
juice and zest of a tangerine
1 tablespoon apple organic vinegar
4 eggs
8 tablespoons stevia
2 tablespoons agave
100g dried kiwi
seeds of a vanilla pod
250g fresh kiwi

Preheat the oven to 160C.
Soak the chia seeds in the coconut milk.
Mix all the dried ingredients together by sifting the flour, adding the bicarbonate of soda and stevia.  Chop the dried kiwi and add half of it to the flour mixture.
In a large bowl whisk together the eggs, avocado, apple, tangerine juice, apple organic vinegar, agave, vanilla, citrus zest and half the fresh kiwi.  Use a hand held blender and mix until the mixture is consistent.
Prepare a loaf tin of 21 cm with a non stick baking spray and I cover mine with baking paper.
Use a large metal spoon to fold in the egg mix with the dry ingredients.  inal gently fold in the chia seeds soaked in coconut milk.  Do not overmix.
Pour the batter into the loaf tin and decorate the surface with the remainder of the chopped up fresh and dry kiwi.
Bake for 40 minutes  Allow to cool before removing from the loaf tin.