Cottage Cheese Bread
A nutritious and versatile bread made with cottage cheese, almond flour, and chia seeds, perfect for healthy baking.
Equipment
- Small Loaf Tin
- Blender
- Mixing Bowls
Ingredients
- 1 cup cottage cheese (250g, room temperature, all liquid drained)
- 3 large eggs room temperature
- 1 cup almond flour (100g, or ground almonds)
- 2 Tbsp. coconut flour (12g)
- 3 Tbsp. psyllium husks (14g, or 1.5 tablespoons if using psyllium husk powder)
- 3 Tbsp. chia seeds (26g)
- ½ Tbsp. baking powder (6g)
- ¼ tsp. sea salt
- 2 Tbsp. mixed seeds (15g, optional)
Instructions
- Preheat your oven to 340°F (170°C) and line a small loaf tin with parchment paper.
- Blend the cottage cheese in a blender until smooth, about 2 minutes.
- Add the eggs to the blender and blend for another 3 minutes until creamy.
- Incorporate the almond flour, coconut flour, baking powder, and sea salt, pulsing until fully combined.
- Fold in the chia seeds and psyllium husks. If using mixed seeds, add half at this stage.
- Pour the thick dough into the prepared loaf tin and smooth the top with a spatula.
- Allow the dough to rest for 5-10 minutes before baking.
- Bake for approximately 45 minutes, or until golden brown and a skewer inserted comes out clean.
- Let the bread cool completely in the tin before slicing.
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Notes
Store wrapped in a clean kitchen towel or in an airtight container at room temperature for up to a week.