Fuit & seed loaf
This morie-ish loaf is not only rich in fibre, but also Omega-3 fats, Zinc and protein-packed. It can be enjoyed for breakfast or as a mid-morning/afternoon snack.
Ingredients
- 450g muesli (no sugar)
- 200g carrot and/or courgette, grated
- 1 ripe banana, mashed
- 100g total of dried prunes, figs and dates
- 2 tbsp cinnamon
- ¼ cup milled flaxseeds
- 1 tbsp extra virgin olive oil
- 1 heaped tsp baking powder
- 300g cottage cheese
- 2 eggs
-
¼ cup mixed seeds to top
Method
- Preheat the oven to 180°C fan.
- Grate the veggies into one layer of kitchen towel and squeeze out excess liquid.
- Add to a large bowl before adding all of the remaining ingredients (except optional mixed seeds) in any order and combine thoroughly with a wooden spoon.
- Empty the contents of the bowl onto a baking tray lined with parchment.
- Use your hands to form a loaf shape, pressing firmly until you have a strong structure. Sprinkle with seeds and bake for 50-55 mins.
- Remove from the oven and allow to rest and cool.
- Enjoy a thick slice and serve as is, toasted and topped with chia jam and or nut butter.
- This loaf can be kept refrigerated in an airtight container for up to five days.
Other fibre favourites:
