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Seeded cottage cheese bread recipe

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This on-trend cottage cheese loaf is a source of protein and high in vitamin B12, and makes a tasty alternative to sliced bread. See method

Makes one loaf (12 slices)
Takes 1 hr
178 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

Ingredients

300g pot full-fat cottage cheese
250g gluten-free rolled oats
1½ tsp gluten-free baking powder
½ tsp fine salt
4 large eggs, lightly beaten
2 tbsp olive oil
2 tbsp 4 seed mix
houmous, to serve (optional)
carrot ribbons, to serve (optional)
cucumber, to serve (optional)
sliced radishes, to serve (optional)

Source of protein; source of vitamin D

Each serving contains

Energy
745kj
178kcal 9%
Fat
9g 13%
Saturates
2g 12%
Sugars
1g 1%
Salt
0.6g 10%

of the reference intake
Carbohydrate 14.4g Protein 8.7g Fibre 2.8g

Method

Put the cottage cheese in a sieve to drain. Line a 450g loaf tin with baking paper and preheat the oven to gas 6, 200°C, fan 180°C.
Blend the oats in a food processor until finely ground. Add the strained cottage cheese, baking powder and fine salt and pulse to mix. Add the eggs and oil and pulse again until smooth. Fold through half the toasted seeds.
Spoon into the tin and level the top. Sprinkle with the remaining seeds, then bake for 40-50 mins or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool completely.
Once cool, cut into 12 slices. Open-freeze on a lined baking sheet, then transfer to a freezer bag once frozen and freeze for up to 3 months.
To serve, add slices straight to the toaster or warm under the grill, or defrost at room temperature for 1 hr. Top with houmous, carrot ribbons, cucumber and radish slices, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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