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Cottage Cheese Bread

Writer's picture: Janice TraceyJanice Tracey
Bread on a wire cooling tray
Cottage Cheese Loaf

Ingredients

·       300g full fat cottage cheese

·       2 eggs

·       2 tbs milled flaxseed

·       2 tbs hemp seed

·       50g sunflower seeds

·       50g pumpkin seeds

·       1 tsp baking powder

·       200g oats

·       30g parmesan

·       1 tsp dried herbs (thyme)

·       1 medium carrot grated

·       1 medium or ½ large courgette grated

·       Good pinch quality salt

 

Method

  1. Line a baking tray with parchment paper or non stick liner.

  2. Heat oven at 180 degrees centigrade (mine is a fan oven).

  3. Combine the carrot and courgette and squeeze between heavy duty kitchen roll or a tea towel/muslin cloth (I use the tea towel) to remove as much liquid as possible.  If I saw this in a recipe it used to put me off but honestly it is easier and quicker than you think.

  4. Then just combine everything in a large bowl.  I ended up squidging it with my hands to make sure it was thoroughly and evenly mixed. 

  5. Shape into an oval, round or rectangular shape.  The dough will be sticky, wet hands works well.  I’ve been doing the oval or round shapes but think I will try a square or rectangle shape next time for easily cut and even slices.

  6. Bake for about 45 minutes then remove, turn over and bake for at least another 15 minutes. 

 

Most iterations of this loaf say that 1 hour is enough.  But when I pricked it, it was still a bit damp so I turned it right side up and baked again for another 5-10 minutes.  It’s a bit like my porridge bread recipe, depends on your oven and maybe the brand of your cottage cheese or how much liquid you squeeze from the veggies. 

 

Remove from oven, wrap it in a clean tea towel and allow to cool before slicing.


The bread freezes well and is lovely toasted.



15 slices ((1/15th) 147 calories, 7.3g protein, 8g fat (2g saturates), 10g carbs (0.8g sugar), 2.5g fibre

 

Thanks to Dominique Ludwig for the inspiration

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