mins
Serves 18
Green Greek Yogurt Loaf
This recipe is packed with greens, which gives it a definite savoury feel, but it pairs beautifully with just about any bread topping, soup or salad. The greens are a rich source of folate and magnesium and are a great way of topping up our diet. This bread can be made without Psyllium husk which makes it an easy loaf to make without specialist ingredients. I prefer using Greek yogurt as a base as opposed to cottage cheese as I think it has a nicer texture, but you can sub the yogurt for cottage cheese if you prefer. Another tip is to blend the cottage cheese before combining with the other ingredients for a softer texture.
7g Protein
7g Fibre
7.5 Plant Points
Ingredients
100g broccoli
100g kale
100g baby spinach
200g rolled oats (gluten-free or regular)
300g Greek yogurt/ Cottage Cheese
50g whole flaxseeds
50g chia seeds
75g sunflower seeds
75g pumpkin seeds
50g sesame seeds
2 eggs
1 teaspoon baking powder
1 teaspoon dried herbs (I used thyme and oregano)
50g grated Parmesan (optional)
Method
- Preheat the oven to 180°C fan. Cut the broccoli into florets and roughly chop the kale. Add to a food processor and blend until very finely chopped. Add the spinach and process again. The mixture should still have some texture, but should also be quite smooth and wet.
- Next, mix all the ingredients into the vegetable mixture. There is no need for a food processor here, but make sure it is well combined.
- On a baking tray lined with some baking parchment, form the mixture into a loaf shape using wet hands, ensure to press it firmly together.
- Bake for 60-70 mins until cooked through.
- Test with a skewer to see if it comes out clean. Turn off the heat and allow the loaf to cool in the oven.
Storage: Store in an airtight container for up to 5 days. Suitable for freezing; slice before freezing, separating slices if required with small pieces of baking parchment.
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