Paola’s Protein Loaf

I love this loaf and the recipe came from my dear friend Paola. I t's packed with nourishing ingredients packed full of protein, making it a great alternative to bread when you're looking for something satisfying but full of goodness. Delicious toasted with eggs, smashed avocado or simply spread with butter, it's one of those recipes you'll find yourself making again and again and having sliced in the freezer.

Ingredients

• 400g cottage cheese (or half cottage cheese, half Greek yoghurt)

• 4 medium eggs

• 4 cups oats

• 2 cups mixed seeds (pumpkin and sunflower work beautifully)

• 1 tsp cinnamon

• 1 tsp turmeric

• A handful of chopped dates

• 2 tsp baking powder

• Salt and pepper

Method

Whisk together the eggs and cottage cheese (or cottage cheese and Greek yoghurt) until well combined. Add the oats, mixed seeds, cinnamon, turmeric, chopped dates, baking powder and a generous pinch of salt and pepper. Pulse everything together in a food processor until the mixture comes together into a thick, slightly textured dough. You don't want it completely smooth – a little texture gives the loaf a lovely bite.

Spoon the mixture into a lined loaf tin and smooth the top. Bake at 180°C for 40–45 minutes, or until golden and firm to the touch. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes before transferring to a wire rack. Once completely cool, slice and keep in the fridge for a few days, or freeze and toast straight from frozen whenever you need a quick, nourishing breakfast or lunch.