Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
200g grated carrot
200g grated courgette
200g rolled oats
300g full fat cottage cheese
30g flaxseeds
50g sunflower seeds
50g pumpkin seeds
30g grated parmesan
2 tsp thyme or oregano
1tbsp turmeric
Preparation
Heat the oven to 180 C fan.
Grate the courgette and squeeze out any excess juice by pressing in a clean tea-towel. Do not skip this step!
Next mix all the other ingredients until well combined.
Use a baking sheet lined with baking parchment and press the dough into an oval loaf, shaping with wet hands and making sure the loaf is the same height throughout.
Bake at 180 C for 60 minutes or more until cooked through. Test with a skewer and bake for longer if unsure.
Notes
This loaf is rustic and moist, so would only last 2-3 days at room temperature. I like to slice mine and freeze in portions. Excellent when toasted from frozen!