Description
Cottage Cheese and Egg White Bread is a soft, protein-packed bread that’s perfect for sandwiches, toast, or simply enjoying on its own. Made with wholesome ingredients, this bread is light, fluffy, and a great option for those looking for a high-protein, low-carb alternative to traditional bread.
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 6 large egg whites
- 1½ cups oat flour (or finely blended rolled oats)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
- 1 teaspoon apple cider vinegar
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Blend the Wet Ingredients
- In a blender or food processor, combine the cottage cheese and egg whites. Blend until smooth and creamy.
Step 3: Mix the Dry Ingredients
- In a mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt.
Step 4: Combine the Ingredients
- Pour the blended cottage cheese and egg whites into the bowl with the dry ingredients.
- Add the honey or maple syrup (if using) and the apple cider vinegar. Stir gently until just combined. Avoid overmixing.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Slice
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cool, slice and enjoy!
Notes
- Blending: Ensure the cottage cheese and egg whites are fully blended for a smooth batter and fluffy texture.
- Substitutions: Swap oat flour for almond flour or coconut flour for a grain-free option, but adjust the liquid as needed.
- Storage: Store the bread in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Cuisine: American