Coconut and Cocoa Biscuits
20
min
Easy
Protein-Rich Greek Yogurt, Almond and Pumpkin Seed Loaf
A protein boost to start your day in a healthy way, fuelling your body with energy without compromising on flavour.
- Difficulty
- Medium
- Prep Time
- 15 min
- Cook Time
- 45 min
- Servings
- 8 people
Ingredients
- Lela Vanilla Baking Powder, 1 bag
- flour (type 0), 180 g
- almond flour, 80 g
- natural Greek yogurt, 120 g
- ricotta cheese, 120 g
- medium eggs, 3
- brown sugar, 70 g
- sunflower oil, 40 ml
- pumpkin seeds, 40 g
- flaked almonds, 30 g
- grated lemon zest, 1
- salt, a pinch
Method
In a bowl, beat the eggs with the brown sugar until the mixture is pale and slightly frothy. Add the Greek yogurt, well-drained ricotta and sunflower oil, mixing well to combine all the ingredients.
In a separate bowl, combine the wheat flour, almond flour, Ar.pa vanilla-flavoured baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth, even batter.
Add the lemon zest and half of the pumpkin seeds, reserving the rest for decoration. Pour the batter into a loaf tin that has been lightly greased or lined with baking parchment.
Sprinkle the remaining pumpkin seeds and the flaked almonds over the surface. Bake in a preheated conventional oven at 180°C for 45–50 minutes. To check whether the cake is cooked, insert a skewer into the centre: it should come out clean and dry.
Allow the loaf to cool before slicing and serving.
In a separate bowl, combine the wheat flour, almond flour, Ar.pa vanilla-flavoured baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth, even batter.
Add the lemon zest and half of the pumpkin seeds, reserving the rest for decoration. Pour the batter into a loaf tin that has been lightly greased or lined with baking parchment.
Sprinkle the remaining pumpkin seeds and the flaked almonds over the surface. Bake in a preheated conventional oven at 180°C for 45–50 minutes. To check whether the cake is cooked, insert a skewer into the centre: it should come out clean and dry.
Allow the loaf to cool before slicing and serving.
