Savoury

Herb & Feta

PrepAbout 20 min

BakeAbout 50 minAbout 40 min

Makes10 to 12 slices7 to 9 slices

Tick things off as you go.

Per slice

Cut into 10 slices

17.2gprotein

6.7gfibre

328 kcal1373 kJ

Fat 18gCarbs 20gSugar 6g

Too fat and it won’t fit the toaster. Too thin and you miss out on the protein.

An estimate from standard food values. Your brands will vary a little.

This is my go-to when I don’t want to think too hard. Any herbs will do, and a flavoured feta works nicely too.

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Scaled to two thirds for a 21 × 11 cm tin. Not tested in this size. It should work, but keep an eye on it and start checking at 35 minutes.

Wet mix

6 small eggs (about 260g cracked)

My eggs come from our young chooks, so they’re small. Weigh yours to match.

330g Greek yoghurt (strained, 8g+ protein per 100g)

50ml cooking oil

35g chia seeds

40g ground flaxseed

Dry mix

220g wholemeal flour

40g almond meal (blanched)

65g whole milk powder

30g hemp protein powder (unflavoured)

8g psyllium husk powder

15g savoury yeast flakes

14g baking powder

4g bicarbonate of soda

¾ tsp salt

4 tbsp dried mixed herbs

½ tsp black pepper

1 tsp garlic powder

1½ tsp onion powder

Fold in

150g feta, crumbled

Which yoghurt? Which psyllium? See the pantry guide

Method

Standard tin: start checking at 35 minutes and trust the skewer.

1. Soak
Whisk the eggs, oil and yoghurt. Stir in the chia and flax. Leave at least 15 minutes.
2. Heat the oven
170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
3. Mix the dry
Whisk the dry mix together in the second bowl. Spread the psyllium through evenly.
Psyllium clumps if it’s left in pockets.
4. Feta into wet
Stir the crumbled feta into the soaked wet mix.
5. Dry into wet
Tip the dry mix into the wet. Fold until just combined.
6. Fill
Spoon into the tin and smooth the top.
7. Bake
Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil if the top browns too fast.
8. Cool
Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.
Too soon and it sinks. Too long and it sweats.

New to these loaves? Read the full method first

How I eat mine

This one is so versatile: ham and avo, an egg, bacon, labneh, leftover mince, more feta!

How to make the toppings

Storing

Slice once completely cool, freeze in a single layer, then bag. Toasts from frozen. It just takes a couple of goes in the toaster.