I made this again, but this time I decided to screw around with the recipe. Shock horror, not really, everyone knows that I’m notorious for NOT being able to follow a recipe.
So I used this as my template and switched out the 2 cups flour for 1 c flour, 1/2 cup almond meal and 1/2 cup buckwheat flour. I absentmindedly reached for the sour cream instead of the yogurt (1/4 cup) so that went in instead and I changed the white sugar for brown sugar. Results… delicious, light and moist.