Fig leaf wholesome loaves

1.Preheat oven to 180°C. Grease two 8-hole (¼-cup/180ml) mini loaf pans, line bases and sides with baking paper, or with two small fig leaves each.

2.Combine hazelnut meal, baking powder, bicarb, ginger and cinnamon in a large bowl. Whisk eggs, oil, coconut sugar and vanilla in a medium bowl. Add to dry ingredients, mix until just combined.

3.Place zucchini, carrot and apple in a clean tea towel, squeeze to remove excess liquid. Fold into hazelnut mixture. Divide mixture between pans; sprinkle with chopped hazelnuts.

4.Bake loaves for 30 minutes or until a skewer inserted into the centre of one comes out clean. Leave in pan for 5 min before transferring to a wire rack to cool.

5.Drizzle with honey to serve.

6.TIP You can use almond meal and whole almonds in place of hazelnut meal and skinless hazelnuts, respectively, and firm pears in place of the apples.

7.KEEP IT Loaves will keep for up to 2 days in an airtight container and can be frozen for up to 2 months.