lo’s “health bread”

If anyone asked me what my favourite food was I’d have to say, bread. A ridiculously fresh, well made French baguette – crunchy on the outside and super soft on the inside, eaten whilst still warm. Is there anything better? Talk about one of life’s simplest pleasures.

Now turn your attention away from that delicious scene to my current kitchen and the loaves of my “health bread” that I’ve not long taken out of the oven. You won’t get the same sort of satisfaction that a French baguette will bring, but you will get a different sort of pleasure out of eating this.

Pleasurable, not just because of the pleasant texture and taste but also because you know that what you’re eating is doing you good. This is healthy and filling and so, so easy to make. Made with grated carrot and zucchini, oats, cottage cheese and loads of seeds – it really is doing you good.

I love having it in the freezer for quick meals at any time of day – just whack it in the toaster and load it up high with all sorts of good things – think smashed avocado and slices of fresh tomato, scrambled eggs and baby spinach or goats cheese and strawberry jam.

Nearly as good as the real thing.

Bon appetit.

lo’s “health bread”

This bread is best kept in the fridge for up to three days or otherwise, I slice it into thick slices (makes about 12 slices per loaf) and pop in the freezer to toast at a later date.

1 x medium zucchini, grated
1 x large carrot, grated
200 grams of oats
2 x large eggs
300 grams of cottage cheese
1 x teaspoon of baking powder
A pinch of salt
A good sprinkling of dried thyme, oregano and sweet paprika
2 x tablespoons of pepita’s
2 x tablespoons of sunflower seeds
2 x tablespoons of flaxseeds
1 x tablespoon of sesame seeds

• Simply add all ingredients into a large mixing bowl and combine well with a wooden spoon.
• Shape out into a loaf shape and place on a baking sheet lined with a piece of baking paper.
• Bake in a moderate oven (180 degrees) for an hour or until slightly golden brown on the outside and cooked through.
• Let cool completely on a wire rack before slicing into thick slices and popping in the freezer, placing baking paper between the slices so that they don’t stick together when frozen. Best served toasted.

I’d love to know what you think of this recipe. Feel free to leave a comment below or share your creations on insta, tagging me. @los_kitchen xx