Preheat the oven to 180⁰C. Grease a loaf pan and line with baking paper and set aside.
Combine the almond meal, flaxseed meal, oats, buckwheat flour, psyllium, salt, baking powder, baking soda and cinnamon in a bowl. In a separate bowl beat the eggs until pale and fluffy. Add to the dry mix along with the apple, oil, rice malt syrup and yoghurt and mix thoroughly. Lastly fold through the walnuts and prunes.
Spoon the mixture into the loaf tin and smooth with the back of a spoon. Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean and it’s slightly browned on top.
Cool and slice. This will keep in the fridge for 1 week or in the freezer for 1 month. If keeping in the freezer slice and place baking paper between each slice.
Fibre Loaf by 28 By Sam Wood. https://28bysamwood.com/recipes/fibre-loaf/