Directions
- 1Turn the oven to 180°C fan to heat.
- 2Grate the courgette and squeeze out any excess juice by pressing in a clean tea-towel or kitchen paper.
- 3Mix all the other ingredients together; there is no need for a food processor, but make sure it is well combined.
- 4Form the dough into an oval loaf shape with wet hands on some baking parchment, pressing it firmly together. Keep the loaf the same height throughout and not too thick.
- 5Bake at 180°C for 60 minutes or more until cooked through. Test with a skewer to see if it comes out clean.
Ingredients
- 200 g grated carrot
- 200 g grated courgette
- 200 g organic oats, rolled
- 300 g cottage cheese (full fat)
- 2 tablespoons flaxseeds
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 30 g sesame seeds
- 30 g grated Parmesan
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon dried herbs (thyme and oregano)
- 0.5 teaspoon sea salt/ Himalayan salt
- poppy seeds
- 0.5 grated beetroot
Equipment
ovenbowltea-towelkitchen paperbaking parchmentskewer
Tips
- Squeeze out excess juice from grated courgette to avoid a soggy loaf.
- Keep the loaf the same height throughout and not too thick for even cooking.
- Test with a skewer to see if it comes out clean to ensure it's cooked through.
- This loaf is rustic and moist, so it lasts 2-3 days at room temperature.
- It freezes well; cut into slices first then defrost as required.
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