4 heaped tbsp spread (+ 2 optional extra tbsp for swirling)
2 tsp vanilla extract
1 tsp apple cider vinegar
Dry:
200g plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 heaped tsp ground flax seeds
2 lotus biscoff biscuits, roughly broken into 1cm pieces, optional
Instructions
Whisk all of the wet ingredients plus the ground flaxseeds together until smooth.
Add the dry ingredients directly on top of the wet ingredients and gently fold the mixture until just combined.
Pour the batter into a lined loaf tin. If using, soften (not fully melt) the extra biscoff spread in the microwave for a few seconds, spoon onto the batter and swirl through with a knife or skewer.
Bake in preheated oven at 175°C for about 45-55 minutes or until a knife entered into the middle comes out clean.
When cooled, slice and drizzle with more biscoff spread.