Sunflower Seed Breakfast Loaf
I love bread, but it can be a slippery slope to a sugar binge. One slice is never enough. This cottage cheese, soya flour and egg white loaf (honestly, it tastes good) is now one of my favourite recipes. Slice and freeze it to help with portion control.
MAKES: 5 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
400g/14oz/scant 1²⁄³ cups reduced-fat
cottage cheese
2 egg whites
120g/4¼oz/1 cup soya flour, sifted
2 tsp baking powder
2 tsp caraway seeds
a pinch of ground nutmeg
a pinch of ground cinnamon, plus extra
for sprinkling (optional)
a pinch of fine sea salt
50g/1¾oz/scant ½ cup sunflower seeds,
plus 1 tbsp extra for sprinkling
reduced-fat cream cheese, to serve
1 Preheat the oven to 160°C/315°F/Gas 2–3 and line a 450g/1lb loaf tin with baking parchment. Put the cottage cheese in a blender or food processor and process until a creamy paste forms. Transfer to a large bowl.
2 Whisk the egg whites in a clean bowl until they form soft peaks, then gently fold them into the cottage cheese, using a metal spoon.
3 Add all of the remaining ingredients and 1 tablespoon water and stir until well combined. Pour the dough into the tin and bake for 35–40 minutes until a skewer inserted in the centre comes out clean.
4 Turn the loaf out of the tin, transfer to a wire rack and leave to cool completely. Sprinkle with sunflower seeds and cut the loaf into 10 slices. Spread 1 teaspoon of cream cheese over each slice and serve sprinkled with cinnamon, if you like.
Nutritional analysis per serving: Calories 230kcal Protein 9.4g Carbohydrates 11.8g Fat 4.9g
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