Easy Flourless Cottage Cheese Bread

About This Recipe

Have you been seeing cottage cheese recipes everywhere lately? Well, there is a good reason for the hype. And this High-Protein Cottage Cheese Bread is my absolute favorite way to enjoy the trend. It is unbelievably easy to make and packed with nutrients to fuel your day.

In fact, this recipe is a game-changer for anyone on a high-protein diet. It delivers a soft, moist, and slightly dense loaf that is incredibly versatile. Because it's made with oats instead of flour, it is also a wonderful gluten-free option if you use certified gluten-free oats.

The preparation could not be simpler. Basically, all you need is a blender and a loaf pan. You just combine the ingredients, blend until smooth, and then bake. It's almost magical how it transforms into a beautiful golden-brown loaf.

So, if you want a bread that supports your fitness goals without sacrificing flavor, this is it. It's perfect for a quick breakfast, a satisfying snack, or as a side for your favorite soups and salads. Let's get baking!

Ingredients

• 250g low-fat cottage cheese

• 100g whole rolled oats

• 30g FuelSync Vanilla whey protein

• 2 large eggs

• 1 tsp baking powder

• 1/4 tsp salt

Toppings

• Cranberries (optional, to taste)

• Walnuts (optional, to taste)

• Pumpkin seeds (optional)

Instructions

1. Preheat your oven to 180°C (350°F) and line a small loaf pan (approximately 20cm x 10cm or 8in x 4in) with parchment paper.

2. In a high-speed blender, combine the cottage cheese and eggs. Blend for 15-20 seconds until the mixture is smooth and creamy.

3. Add the rolled oats, FuelSync protein powder, baking powder, and salt to the blender.

4. Blend again on high for 30-60 seconds, or until the batter is completely smooth and no whole oats remain. Scrape down the sides of the blender if needed to ensure everything is incorporated.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. If using, sprinkle the crranberries, walnuts and pimking seeeds over the top of the batter.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. It is crucial to let it cool fully before slicing to prevent it from being gummy or falling apart.

Ingredient Substitutes

What You Need: Ingredients and Substitutions

• Oats: If you do not have whole rolled oats, you can use 80g of oat flour instead. Just make sure it is finely ground.

• Protein Powder: I love using FuelSync Vanilla whey protein in this recipe. However, you can use an unflavored protein powder or even a plant-based one, though the texture may vary slightly. My code DIETSYNC15 will get you 15% off your FuelSync order!

• Cottage Cheese: The recipe uses low-fat cottage cheese for a lighter loaf. But, full-fat cottage cheese also works perfectly well and will yield a richer, moister bread.

• Blender: A high-speed blender works best to get a smooth batter. If you don't have one, an immersion blender used in a large bowl is a good alternative.

Optional Modifications

Customize Your Loaf: Optional Modifications

• Make it Savory: For a more savory bread, you can omit the vanilla protein powder. Then, add 1-2 teaspoons of your favorite dried herbs, like rosemary, thyme, or Italian seasoning, directly into the batter.

• Topping Ideas: While everything bagel seasoning is a fantastic choice, feel free to get creative. You could also sprinkle the top with sesame seeds, poppy seeds, sunflower seeds, or a pinch of flaky sea salt before baking.

• Add Some Cheese: For an extra cheesy kick, try mixing 2-3 tablespoons of grated parmesan or cheddar cheese into the batter. This addition pairs wonderfully with the savory herb version.

Notes & Tips

• For this recipe, I used the fantastic Vanilla whey protein from FuelSync, which gives it the perfect consistency and a protein boost. You can get a 15% discount on your order using my code DIETSYNC15.

• Ensure the bread is completely cool before slicing. This type of bread firms up as it cools and will be much easier to slice without crumbling.

• For a more savory flavour, you can omit the vanilla protein and add 1-2 tsp of dried herbs like rosemary, thyme, or oregano to the batter.

• This bread is best stored in an airtight container in the refrigerator for up to 5 days. It is excellent toasted.

• If you do not have a blender, you can use an immersion blender in a large bowl. If you only have oat flour, use 80g of oat flour in place of the whole rolled oats.

Nutrition Facts

• Calories: 102
• Protein: 11 g
• Carbs: 8 g
• Fats: 2.5 g
• Sugars: 1.5 g
• Fibre: 1.2 g
• Sat. fat: 0.8 g
• Sodium: 215 mg