Kefir, Lemon & Poppy Seed Loaf

Method

1. Preheat the oven to 180°C and line a loaf tin with baking parchment.
2. Mix the flours, salt, poppy seeds and baking powder in a medium bowl.
3. Slice the vanilla pod lengthways and scrape out the seeds. Place the butter in a small saucepan, add the vanilla pod and vanilla seeds and gently melt until it starts to brown a little bit. Take off the heat.
4. In a larger bowl, whisk the eggs with vanilla extract and lemon zest. Add the kefir and lemon juice, maple syrup and vanilla butter (discarding the pod) and whisk well to combine.
5. Slowly start adding the dry ingredients into the bowl and gradually fold them in, so they can incorporate well. Transfer the mix into the prepared baking tin and bake for about 45 minutes. The loaf should be golden brown.
6. Serve with your choice of yoghurt mixed with unsweetened bilberry or forest fruit compote with a pinch of cinnamon, sprinkled with blue pea cornflower and pistachios and drizzled with maple syrup. It will keep in the fridge for a few days.