Pumpkin, Spinach and Feta Loaves

True Protein Blogger 1 by Megan Eichinger | @thebod_megan 01 September 2020

These mini savoury loaves are quick and easy to whip up, and perfectly lunchbox sized, making them ideal for meal prep!

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Pumpkin, Spinach and Feta Loaves

Makes 6

 

122 Calories | 510 Kilojoules

9.8g Protein

5.8g Fats

6.9g Carbohydrates

 

Ingredients

 

265g pumpkin

1 scoop True WPI90 Natural

50g wholemeal flour

1 tsp baking powder

Pinch of pink salt

½ tsp cayenne pepper

1 egg

100g light ricotta

½ Tbsp olive oil

2 Tbsp milk

40g baby spinach

15g spring onion

75g feta

 

Method

 

  1. Preheat oven to 180 degrees Celsius fan-forced.

  2. Place the diced pumpkin on a lined baking tray and cook for 30 minutes or until softened. Mash and set aside to cool

  3. Mix the flour, protein, baking powder, salt and cayenne pepper into a bowl

  4. In a separate large bowl mix together the egg, ricotta, chopped spinach, thinly sliced spring onion and pumpkin

  5. Add the dry ingredients to the wet and stir until combined, then mix in the diced feta

  6. Spoon mixture into prepared miniature loaf pans (or muffin tray) and bake in the oven for 10-15 minutes

  7. Let cool completely on a wire rack before storing in the fridge

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.