Description
This high-protein cottage cheese bread is a nutritious and delicious option perfect for breakfast or a snack. Made with rolled oats, full-fat cottage cheese, eggs, and a touch of olive oil, it is packed with protein and fiber while remaining gluten-free. The bread is easy to prepare using a food processor and bakes to a moist, tender texture that slices cleanly once cooled.
Ingredients
Scale
Main Ingredients
- 2 ⅓ cup rolled oats old-fashioned
- 2 cup cottage cheese strained, full-fat preferred
- 1 tablespoon ground flaxseed
- 5 eggs medium size
- 2 tablespoon olive oil or any oil of choice
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt fine
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease or line a 9 x 5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Grind oats: Place the rolled oats in a food processor and pulse until they reach a mostly fine, flour-like texture, which will provide a good base for the bread.
- Add ingredients: Add the strained cottage cheese, ground flaxseed, eggs, olive oil, baking powder, and kosher salt to the food processor with the ground oats.
- Blend batter: Process all ingredients together until the batter is smooth and well combined to ensure even texture throughout the bread.
- Prepare for baking: Pour the batter into the prepared loaf pan, spreading it evenly for uniform baking and shape.
- Bake: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing to ensure clean cuts and prevent crumbling.
Notes
- You can substitute olive oil with any neutral oil you prefer, such as avocado or sunflower oil.
- Full-fat cottage cheese gives the best texture, but low-fat versions can be used as a lighter alternative.
- Allow the bread to cool fully before slicing to prevent crumbling and achieve clean slices.
- Make sure the cottage cheese is well strained to avoid excess moisture in the batter.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.
