Cottage Cheese Bread

1 cup Cottage Cheese (250g, room temperature, all liquid drained **see notes)

3 eggs (large, room temperature)

1 cup almond flour (100g, or ground almonds)

2 tbsp coconut flour (12g)

3 tbsp psyllium husks ( 14g, (1.5 tbsp if using psyllium husk powder))

3 tbsp chia seeds (26g)

½ tbsp baking powder (6g)

¼ tsp sea salt (a large pinch)

2 tbsp mixed seeds

Line a small loaf tin with parchment paper.
In a blender, mix the cottage cheese until smooth. Scrape down the sides in between. 2 minutes. Add the eggs and continue blending for a further 3 minutes or until the mixture is smooth, creamy and there are plenty of air bubbles. Check that there are no cottage cheese bits in the mixture!
Add the almond flour, coconut flour, baking powder and salt. Mix until fully combined.
Last, add the chia seeds, psyllium husks and half of the optional seed mix. Blend until fully incorporated and a thick dough forms.
Fill the dough into the prepared loaf tin and smooth the top. Let it rest for 5-10 minutes so the psyllium and the chia can absorb the liquid. Sprinkle sunflower seeds on the top.
Preheat the oven to 170 Celsius / 340 Fahrenheit (electric).
Bake for around 45 minutes or until the top is golden brown and feels springy to the touch and a skewer inserted comes out without any crumbs sticking. Let cool fully before slicing.

Course🍞Bread

Diets🥕Vegetarian🌾Gluten-free...

Category🍞Bread

Cuisine🇺🇸American

Occasions🍳Breakfast📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m