Sorghum Loaf

Dry ingredients:
[ ] 2½ cups Miracle Meel
[ ] 5 teaspoons baking powder
[ ] 3 tablespoons psyllium husk powder
[ ] 2 teaspoons cinnamon
[ ] 1 teaspoon salt
[ ] 120 ml mixed seeds (or 2 parts pumpkin, 2 parts sunflower, 1 part sesame)
[ ] 1 teaspoon cardamom

Wet ingredients:
[ ] 2 cups cooled cooked sorghum porridge
[ ] ½ cup honey
[ ] 80 grams melted butter
[ ] 2 teaspoons vanilla extract
[ ] 2 teaspoons apple cider vinegar
[ ] 120 ml water

Method:
[ ] Preheat the oven to 175°C. Grease or line a standard loaf tin
[ ] In a large mixing bowl, combine the dry ingredients
[ ] In a separate bowl, add the cooled sorghum porridge, honey, melted butter, vanilla extract, apple cider vinegar and water, mix until well combined
[ ] Pour the wet ingredients into the dry ingredients and mix until no dry flour remains
[ ] Allow the batter to rest for 10 minutes so the psyllium can absorb the moisture
[ ] Spoon the batter into the prepared loaf tin and smooth the surface
[ ] Bake for 60 minutes, or until a skewer inserted into the centre comes out clean
[ ] Leave the loaf to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely
[ ] Allow the loaf to cool completely before slicing