Strawberry and Chia Seed Cottage Cheese Cake
This strawberry and chia seed cottage cheese cake is an easy, gluten-free bake that’s high in protein and calcium and contains no added oil. It’s a good choice for bone-health and lower-carb diets, while the strawberries and chia seeds add flavour, fibre and nutrients. You can serve it warm or chilled for breakfast, as a light dessert or an afternoon treat.
Ingredients
Method
- First, make the strawberry jam. Put the strawberries, date syrup and vanilla extract into a small saucepan. Bring to the boil, then reduce the heat and simmer until thickened to a soft, spreadable consistency. It doesn’t need to set like traditional jam. Set aside to cool.
- Preheat the oven or air fryer to 180°C. Line a medium baking tin with baking parchment, or prepare two small silicone baking moulds suitable for the air fryer.
- In a bowl, mix the cottage cheese, Greek yoghurt, egg and chia seeds until creamy.
- Add the oats or polenta and 3 Tbsps of the strawberry jam. Mix well, then gently fold in the chopped strawberries.
- Spoon the mixture into the prepared tin or moulds and spread it out evenly.
- Bake the large cake for 25–30 minutes, or the smaller cakes for 15–20 minutes, until set and lightly golden.
- Leave to cool slightly before serving.
- Serve warm or chilled with the remaining strawberry jam and a spoonful of Greek yoghurt.