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High-Protein Cottage Cheese Oat Bread (No Yeast)
Savoury cottage cheese and oat loaf with dried tomatoes, pumpkin and sunflower seeds. No yeast, no flour — soft inside with a craggy seeded crust.
10 min prep / 50 min total
184 kcal
7.8g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 250 grolled oats
- 250 gcottage cheese
- salt
to taste
- Italian herbs
- 10 gbaking powder
- dry garlic
- dried tomatoes
- 30 gcoconut oil
- pumpkin seeds
a handful
- sunflower seeds
a handful
Instructions
Grind half the oats fine and mix with the whole oats, baking powder, salt, herbs and dry garlic.
Blend the cottage cheese with softened coconut oil and chopped dried tomatoes until smooth.
Combine the wet and dry mixtures; if too dry splash in water until the dough holds together.
Shape into a loaf on a lined tray, press pumpkin and sunflower seeds into the top.
Bake at 180°C for 40- until the crust is golden and firm.
Cool for before slicing.
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