High-Protein Lemon and Poppy Seed Slice

Recipe courtesy of The Peri Diet by Jaime Rose Chambers, Macmillan Publishers, RRP $44.99

I love a lemon and poppyseed muffin – the tang of lemon and the tiny little crunch of poppy seeds is so appealing. This recipe can be made into muffins too but I quite like it as a slice or loaf. As with my other recipes, it’s had a healthy glow-up too. I keep this in the fridge and eat it over the course of a week. It’s lovely eaten cold or reheated a little in the microwave.

Makes 10

Ingredients

• 250 g (2 1/2 cups) rolled oats
• 4 eggs
• 250 g (1 cup) plain yoghurt
• 125 ml (1/2 cup) maple syrup
• zest and juice of 1 large lemon
• sea salt
• 3 tablespoons vanilla protein powder (optional)
• 3 teaspoons baking powder
• 3 tablespoons poppy seeds

To serve (optional)

• plain Greek-style yoghurt
• mixed berries

Method

Preheat the oven to 180°C. Line a loaf tin with baking paper.

Blend the oats to a fine flour in a food processor.

Whisk the eggs and yoghurt in a large bowl, then add the maple syrup, lemon zest and juice, and whisk again. Add the oat flour, a pinch of salt, the protein powder (if using), baking powder and poppy seeds, then stir until combined. Pour the mixture into the tin.

Bake for 30–35 minutes, or until the slice is golden on top and a bamboo skewer inserted in the centre comes out clean.

Leave to cool for 10–20 minutes before slicing and serving.
You can enjoy as is or serve warm with a dollop of yoghurt and some berries.

Read more about The Peri Diet here