Carrot and Courgette Cottage Cheese Loaf

60 mins
Serves 12
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Directions

  1. 1Turn the oven to 180°C fan to heat.
  2. 2Turn the oven to 180°C fan to heat.
  3. 3Turn the oven to 180°C fan to heat.
  4. 4Grate the courgette and squeeze out any excess juice by pressing in a clean tea-towel or kitchen paper.
  5. 5Grate the courgette and squeeze out any excess juice by pressing in a clean tea-towel or kitchen paper.
  6. 6Grate the courgette and squeeze out any excess juice by pressing in a clean tea-towel or kitchen paper.
  7. 7Mix all the other ingredients together; there is no need for a food processor, but make sure it is well combined.
  8. 8Mix all the other ingredients together; there is no need for a food processor, but make sure it is well combined.
  9. 9Mix all the other ingredients together; there is no need for a food processor, but make sure it is well combined.
  10. 10Form 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.
  11. 11Form 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.
  12. 12Form 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.
  13. 13Bake at 180°C for 60 minutes or more until cooked through. Test with a skewer to see if it comes out clean.
  14. 14Bake at 180°C for 60 minutes or more until cooked through. Test with a skewer to see if it comes out clean.
  15. 15Bake 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 carrot
  • 200 g grated carrot
  • 200 g grated courgette
  • 200 g grated courgette
  • 200 g grated courgette
  • 200 g organic oats, rolled
  • 200 g organic oats, rolled
  • 200 g organic oats, rolled
  • 300 g cottage cheese (full fat)
  • 300 g cottage cheese (full fat)
  • 300 g cottage cheese (full fat)
  • 2 tablespoons flaxseeds
  • 2 tablespoons flaxseeds
  • 2 tablespoons flaxseeds
  • 50 g sunflower seeds
  • 50 g sunflower seeds
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 50 g pumpkin seeds
  • 50 g pumpkin seeds
  • 30 g sesame seeds
  • 30 g sesame seeds
  • 30 g sesame seeds
  • 30 g grated Parmesan
  • 30 g grated Parmesan
  • 30 g grated Parmesan
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon dried herbs (thyme and oregano)
  • 1 teaspoon dried herbs (thyme and oregano)
  • 1 teaspoon dried herbs (thyme and oregano)
  • 0.5 teaspoon sea salt/ Himalayan salt
  • 0.5 teaspoon sea salt/ Himalayan salt
  • 0.5 teaspoon sea salt/ Himalayan salt
  • poppy seeds
  • poppy seeds
  • poppy seeds
  • 0.5 grated beetroot
  • 0.5 grated beetroot
  • 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.