Pre-heat oven to 180 degrees Celsius

Cut dried apricots and dried figs into quarters and set aside.

Add almond meal and lupin flour to a bowl, along with baking powder, bicarbonate of soda, stevia, linseed meal and poppy seeds and mix well.

Add all wet ingredients to a separate bowl including eggs, milk and yoghurt and mix well.

Add the wet ingredients to the dry ingredients and mix well. Add the dried fruit and mix well.

Pour the batter into a silicone baking tray, approximately 9.5cm W x 22cm L x 6.5cm D.

Bake in oven for approximately 40 minutes. Once cooked, remove tray from oven and allow to cool. Once cool, remove loaf from tray and place on a serving tray. Cut into 12 slices using a serrated knife.

You can eat the loaf as is, or toast and serve with butter or sugar-free jam.