✤1- 5.3 oz Siggi’s vanilla & cinnamon yogurt (or custom mix)
✤2 eggs, room temperature
✤1/3 cup maple syrup
✤2 tsp vanilla extract
✤1 tsp almond extract
✤1 cup (120g) oat flour
✤1 cup (128g) almond flour
✤1/4 cup (~48g) sprinkles + 1/8 cup (~24g) for topping
✤3/4 tsp baking soda
✤1/4 tsp salt
❖Preheat oven to 350°F (177°C). Line a loaf pan with parchment paper and spray lightly with oil.
❖In a large bowl, whisk together all wet ingredients until well combined. In a separate bowl, add all dry ingredients and mix well.
❖Add the dry ingredients to the wet and mix until combined. Pour batter into loaf pan and top with the additional sprinkles.
❖Bake for 35-45 min, until toothpick test comes out clean.
❖Cool bread in pan 5 min, then transfer to a wire rack to cool completely. Store covered at room temperature up to 3 days.
