Savoury Oat Loaf
Ingredients:
- 250g cottage cheese
- 2 tsp Marmite or Vegemite
- 1/3 cup oil
- 4 large or 5 medium eggs, beaten
- 2 cups rolled oats
- 2 tsp dried sage
- 2sp reduced-salt soy sauce
- 1 onion, finely chopped
- Freshly ground black pepper
How to make:
- Preheat oven to 160C. Grease and line a 21cm x 11cm loaf tin
- Place cottage cheese in a large mixing bowl. Stir through Marmite or Vegemite until it is evenly distributed
- Add the remaining ingredients and mix together
- Spoon the mixture into the prepared tin. Bake for 40-45 minutes or until firm to the touch
- Allow to cool, then slice and serve. Enjoy a slice or two with a large salad
Veg it up! Add a grated carrot and courgette to boost the veggies in this recipe. It can be stored in the fridge for 1-2 days
Oaty energy bites
These have been such a great hit with my family and friends and I've been asked many times by you to divulge the secret so you can now make your own. These are a delicious healthy snack for entertaining, school lunches, or a yummy morning/afternoon snack.
Ingredients: (serves 32)
- 2 cups oats
- ½ cup wholemeal flour or oat flour (oats blended in a food processor until flour consistency)
- ¼ cup desiccated coconut
- ¼ cup sultanas
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 tbsp linseeds or sesame seeds
- ¼ cup chopped walnuts
- 1/3 cup oil
- 1/3 cup honey
- ½ cup smooth peanut butter
- 1 large egg
How it is made:
- Pre heat oven to 180 degrees and line a square baking tray (9x9inches) with grease proof paper and run lightly with oil
- In a bowl place all the dry ingredients and mix together
- Place oil, honey and peanut butter into a sauce pan – over a low heat melt together
- Pour the liquid into the dry ingredients and stir well
- Add beaten egg to the mixture and stir together
- Transfer the mixture into a greased baking tray and firmly push down into the tray with a spatula
- Bake for 10-15 minutes or until golden brown
- Allow to cool for a few minutes in the tin and then cut into small squares
- Leave to cool completely and then remove from the tin
- Store in an air tight container
Adapt it:
- Swap the walnuts for hazelnuts, cashews, peanuts, or any nuts you like! Same with the seeds, use whatever you have in or prefer.
- You can make these into muesli bars too!
Nutritional Information/serve
- KJ = 449
- Carbs = 9g
- Protein = 3g
- Fat = 6g
- Fibre = 1g
Mini corn & pea frittatas
I happened to have excessive amounts of eggs in the fridge so decided to whip up a batch of these for my little ones' lunch boxes!
Ingredients: (makes 24 muffin sized frittatas)
- 6 beaten eggs
- 5 cups defrosted peas/corn
- 95g SR flour
- 3/4 cup milk
- 3/4 cup grated cheese
How to make:
- Mix all the ingredients together in a bowl and place into muffin cases in a muffin tin
- Bake for 10ish mins or until golden brown at 180 degrees