I’m not sure if you saw that mamamia was running a competition to find a guest foodie blogger in assossiation with Rachael’s yoghurt. I thought that this competition looked like fun – and heck, who wouldn’t want to be paid a little bit for their efforts in the blogosphere? I got around to purchasing the yoghurt and coming up with an idea – but unfortunatley a 14 month old and being 26 weeks pregnant got in the way of me actually submitting it to mamamia.
But I guess it’s a pretty good life that I have at the moment to get caught up in!
Anyways, I wanted to make a healthy yoghut ‘loaf’ for Mr Moo and I to share at snack time. I also wanted to pair this loaf with some delicious stewed rhubarb, but I have had the most trouble locating it in canberra – even though it is in season.
I thought that the stewed rhubarb would go nicely with the yoghurt loaf seeing as I chose to work with the rhubarb and strawberry flavour. I thought that this might also be a lovely ‘brunch’ option for those who have the luxery of not getting out of bed before 9am.
Now after seeing all those pretty entries I feel like mine wouldn’t have been up to scratch – although, if I had have had more time I would have made my images ‘prettier’ too.
YOGHURT LOAF
3 cups self-raising flour
1/4 cup nativa
1/4 cup olive oil
3 eggs
1 tub of wild strawberry and rhubarb yoghurt
1 tablespoon of vanilla bean paste
1 teaspoon of baking powder
Preheat the oven to 180 degrees. Mix all the ingredients together in a large bowl. Transfer the mixture into a lined baking tin and bake for 40 minutes or until the crust is golden and a squewer comes out clean.
Serve hot with butter or as I had previous thought some delicious stewed rhubarb.
