This nourishing loaf is fibre-rich, protein-packed, and bursting with plant diversity — the perfect way to start your day! P.S If you want to follow along with Megan, check out her recipe video on Instagram here.
Ingredients
- 450g muesli (We used Bio&Me Fruit and Nut Muesli)
- 200g carrot and/or courgette, grated
- 1 ripe banana, mashed (100g peeled)
- 100g dried fruit of choice, roughly chopped
- 2 tbsp cinnamon or mixed spice
- ¼ cup milled flax seeds
- 1 tbsp extra virgin olive oil
- 1 heaped tsp baking powder
- 300g cottage cheese
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup mixed seeds to top (optional)
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 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 firming until you have a strong structure. If using, 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, nut butter or kefir.
This loaf can be kept in the fridge or an airtight container for up to 5 days, fuelling you for the whole workweek.
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