Cholesterol Friendly Bread
Cholesterol Friendly Bread
Prep time: 15 mins Cook time: 60 mins Total time: 75 mins Servings: 12 slices Ingredients: 13
INGREDIENTS
200g grated carrot
200g grated courgette
200g organic oats, rolled
300g cottage cheese
2 tablespoons flaxseeds (30g)
50g sunflower seeds
50g pumpkin seeds
30g sesame seeds
30g grated Parmesan (optional)
2 eggs
1 teaspoon baking powder
1 teaspoon dried herbs (I used thyme, oregano and garlic)
METHOD
1. Preheat the oven to 180°C fan.
2. Grate the courgette and carrots. Squeeze out any excess juices with a clean tea towel. MUST DO THIS STEP!
3. Mix all the other ingredients together until well combined.
4. Form the dough onto some parchment paper into your desired loaf shape. Keep pressing it firmly together and make sure the loaf is the same height throughout and not too thick, otherwise this will affect cooking times.
5. Bake at 180°C for 60 minutes or more until cooked through. It should have a nice crisp top, but test it’s through with a skewer and see if it comes out clean. The cooking time will vary depending on your finished shape and the height of your loaf.
5. Serve with your favourite toppings. I sliced half a large avocado, sun-dried tomatoes, rocket and crispy onions on top. It was delicious!
TIP: This loaf freezes really well too. Just slice it up first, then use at your convivence! Otherwise it would probably only last 2-3 days at room temperature.