A high-protein cottage cheese loaf that’s fluffy, filled with blueberries and perfect for breakfast or snacking. Keep it in the fridge and enjoy all week long. It is also super high in protein and fibre!
Blueberry Cottage Cheese Loaf
Rated 4.5 stars by 2 users
Category
Sweets
Servings
8-12
Prep Time
5 minutes
Cook Time
60 minutes
Fluffy, high-protein, fibre-packed and full of blueberries, this cottage cheese loaf is the perfect grab-and-go breakfast or snack all week long.
Ingredients
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300g cottage cheese
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6 fresh medjool dates, pitted
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½ cup milk
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½ cup extra virgin olive oil
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2 eggs
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1 cup oats
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¾ cup almond meal
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⅓ cup shredded coconut
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½ cup flaxseed meal
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½ teaspoon cinnamon powder
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2 teaspoons baking powder
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Pinch salt
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1.5 cups blueberries
Directions
Preheat oven to 185 degrees Celsius and line a loaf pan with baking paper. In a blender, blend your cottage cheese, dates, eggs, milk and extra virgin olive oil until smooth.
Add in your oats, almond meal, flaxseed meal, coconut, cinnamon, baking powder and salt. Blend again.
Gently fold in your blueberries (saving a few for the top), and pour your batter into a lined loaf pan and top with some extra blueberries.
Place in the oven for bake for 10 minutes, then turn the oven down to 175 degrees Celsius and bake for a further 50-55 minutes (or until a skewer comes out clean). Enjoy!
Recipe Note
This will last 3–5 days in the fridge in an airtight container- just make sure you let it cool completely before storing. You can also swap out the blueberries for any other type of berry or fruit.
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