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Cottage Cheese Seeded Cloud Bread (No Flour, No Yeast)
Airy cottage-cheese seeded loaf with flax, pumpkin seeds, eggs and dried tomatoes. No flour, no yeast — tender inside, golden outside.
10 min prep / 45 min total
192 kcal
11.5g protein
3 servings
EasyThis plan uses 3 servings for Cottage Cheese Seeded Cloud Bread (No Flour, No Yeast). Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- 18¾ gflax seeds
- 37½ gpumpkin seeds
- salt
to taste
- ⅜ tspbaking powder
- turmeric
- dry garlic
- ⅜ tspdried tomatoes
- black pepper
- 2eggs
- 67½ gcottage cheese
- ⅜ tbspolive oil
- pumpkin seeds
handful for topping
- coriander
for topping
Instructions
Grind flax and pumpkin seeds coarsely and whisk with baking powder, salt, turmeric, garlic and dried tomatoes.
Beat the eggs with cottage cheese and olive oil until smooth, then fold into the seed mixture.
Shape into a round loaf on a lined baking sheet and scatter whole pumpkin seeds and coriander on top.
Bake at 180°C for 30- until the crust is firm and deeply golden.
Cool fully before slicing to keep the crumb airy.
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