Step 1

Preheat the oven to 180℃/350°F (fan-forced).

Step 2

Start with the streusel. In a small bowl, mix the butter and sweetener until combined. Add the dry ingredients and mix to combine.

Step 3

Now for the batter. In a mixing bowl mix the butter, sweetener and egg until well combined. Add the almond meal, arrowroot, coconut, vanilla and baking powder and mix until well combined.

Step 4

Line a small loaf tin with baking paper and scrape half of the thick batter into the tin.

Step 5

Top with approx. ½ of the streusel mix (use damp hands to spread the sticky mixture across). Then place the rest of the batter on top and finish with the remaining streusel.

Step 6

Bake for 30-40 minutes (watch during cooking as with top heating ovens, you may need to cover with foil if the topping is browning too fast).

Step 7

Start with the streusel. Pulse the nuts to chop using the turbo button 3-4 times and set aside.

Step 8

Melt the butter, 1 minute, temp 90, speed 4.

Step 9

Add the sweetener and mix, 10 seconds, speed 4.

Step 10

Add the quinoa flakes, sea salt, cinnamon and nuts, and mix to combine, reverse, 10 seconds, speed 4.

Step 11

Set aside.

Step 12

Without washing the bowl, melt the butter 1 minute, temp 90, speed 4.

Step 13

Add the sweetener and egg and mix 30 seconds, speed 4.

Step 14

Add the rest of the ingredients and mix 20 seconds, speed 4.

Step 15

Go to step 4 above.

Step 16

Store in an airtight container in the fridge or freezer.