Cottage Cheese Bread
Cottage Cheese makes some great bread! All you need are rolled oats, full fat cottage cheese, a few eggs and baking powder for this base recipe. You can add in all types of good stuff along the way!
Servings: 12 slices
Ingredients
- 2 cups rolled oats plus more for sprinkling on top
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 cups cottage cheese extra liquid poured out
- 4 large eggs
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper, leaving overhang to easily lift out bread after baking.
- Add the rolled oats, baking powder, and salt to the bowl of a food processor. Pulse quickly to combine.
- Add the cottage cheese, eggs, and oil and process until smooth, about 1 minute. Transfer the bread batter to the prepared pan and sprinkle extra oats on top. Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift the loaf out of the pan and remove. Allow to cool completely before slicing.
Notes
Don’t overblend the mixture: The cottage cheese and rolled oats will make it look a little grainy, but don’t worry as long as it’s well blended and fairly smooth. If you over-blend, the oats may have a gummy texture.
Storage: Kept in an airtight container (or wrapped in plastic wrap), this bread will last for up to a week in the fridge. It's good cold, but you can also warm it up in the toaster or toaster oven.
Nutrition
Serving: 1slice | Calories: 117kcal | Carbohydrates: 11g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 286mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Calcium: 103mg | Iron: 1mg
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