Description
This Cottage Cheese Bread is a low-carb, gluten-free loaf perfect for anyone looking for a nutritious and tasty alternative to traditional bread. Made with cottage cheese, almond and coconut flours, chia seeds, and psyllium husks, this recipe yields a moist, hearty bread with a lovely crust, ideal for sandwiches or toasting.
Ingredients
Main Ingredients
- 1 cup Cottage Cheese (250g, room temperature, all liquid drained)
- 3 eggs (large, room temperature)
- 1 cup almond flour (100g, or ground almonds)
- 2 tbsp coconut flour (12g)
- 1/2 tbsp baking powder (6g)
- 1/4 tsp sea salt (a large pinch)
Fiber and Seeds
- 3 tbsp psyllium husks (14g, or 1.5 tbsp if using psyllium husk powder)
- 3 tbsp chia seeds (26g)
- 2 tbsp mixed seeds (e.g., sunflower, pumpkin, sesame seeds - optional)
Instructions
- Prepare the loaf tin: Line a small loaf tin with parchment paper to prevent sticking and allow easy removal of the bread after baking.
- Blend cottage cheese and eggs: In a food processor, blend the drained cottage cheese until smooth, about 2 minutes, scraping down the sides to ensure even texture. Add the eggs and blend further for 3 minutes until the mixture is creamy, smooth, and full of air bubbles with no visible bits of cottage cheese.
- Add dry ingredients: Add almond flour, coconut flour, baking powder, and sea salt to the mixture. Mix thoroughly until fully combined into a consistent batter.
- Incorporate fiber and seeds: Add chia seeds, psyllium husks, and half of the mixed seeds. Blend again until these ingredients are fully incorporated and the mixture thickens into a dough-like consistency.
- Shape and rest the dough: Pour the dough into the prepared loaf tin and smooth the top evenly. Allow it to rest for 5 to 10 minutes so the chia seeds and psyllium husks can absorb moisture and thicken the dough further.
- Preheat the oven: Set the oven to 170°C (340°F) electric and allow it to reach temperature.
- Bake the bread: Bake in the preheated oven for approximately 45 minutes or until the top is golden brown, feels springy to the touch, and a skewer inserted comes out clean without moist crumbs.
- Cool before slicing: Remove the bread from the oven and let it cool completely in the tin before slicing to maintain its structure and texture.
Notes
- Ensure all liquid is drained from the cottage cheese to avoid excess moisture in the dough.
- Using psyllium husk powder can reduce the amount needed to 1.5 tablespoons.
- Letting the dough rest before baking allows chia and psyllium to absorb liquids, improving texture and rise.
- Seed varieties for the topping can be customized as preferred.
- The bread is gluten-free and low-carb, suitable for paleo and keto diets.
