1 cup almond flour

1 cup oat flour

1 tbsp tapioca flour

1½ tsp baking powder

¼ tsp baking soda

½ tsp sea salt

2 eggs

½ cup Greek yoghurt

¼ cup Med Cuisine Natural Tahini

Zest and juice of 1 lemon

⅓ cup maple syrup

1 tsp vanilla

1 tbsp toasted, ground sesame seeds

½ bar white chocolate, melted

½ cup Greek yoghurt

1 tbsp vanilla

Homemade lemon curd, to finish

Prepare the oven. Preheat the oven to 175°C and line a loaf tin with parchment paper.

Toast the sesame. Toast the sesame seeds until fragrant, then leave to cool before lightly crushing or grinding them.

Mix the dry ingredients. Combine the almond flour, oat flour, tapioca flour, baking powder, baking soda, sea salt and toasted sesame seeds in a bowl.

Whisk the wet ingredients. In a separate bowl, whisk together the eggs, Greek yoghurt, tahini, lemon zest and juice, maple syrup and vanilla until smooth.

Make the batter. Fold the wet mixture into the dry ingredients until just combined, taking care not to overmix.

Fill the tin. Pour the batter into the prepared loaf tin and smooth the top.

Bake. Bake for 45 to 55 minutes, or until a skewer inserted into the centre comes out mostly clean.

Cool completely. Leave the loaf to cool before adding the frosting and slicing.

Make the frosting. Combine the melted white chocolate, Greek yoghurt and vanilla until light and fluffy. Spread over the cooled loaf and finish with homemade lemon curd.