INGREDIENTS
2 cups (480g) cottage cheese (Nancy's or Good culture)
4 medium eggs
3⅓ cup (300g) oats (Bob's Red Mill protein oats)
3/4 cup (90g) oat flour
1 tsp baking powder
1/2 tsp salt
70g pumpkin seeds (raw)
70g sunfllower seeds (raw)
RECIPE:
- Preheat oven 350F.
- Grind / blend up oats to create your oat flour (you'll need 3/4 cup, so do about 1 cup of whole oats which will shrink down into ~3/4 cup of "oat flour" once blended)
- Add the cottage cheese and eggs to a large bowl. Stir together until well-combined.
- Fold in the oats, oat flour, baking powder and salt. Combine everything together with a spatula until you have a thick dough.
- Set aside a handful of pumpkin seeds and a handful of sunflower seeds. These will be sprinkled on top of the formed loaf! Fold in the remainder of the seeds.
- Line a baking sheet lined with parchment paper and spray with avocado oil. Transfer the dough to baking sheet, then shape into a loaf with your hands.
- Sprinkle more seeds on top, then bake for 50-60 minutes. IE: until edges / top is a light golden brown color.
- Let the bread cool completely before slicing.
**STORE IN FRIDGE**
MACROS:
If you cut into 15 slices:
- Calories: ~200
- Protein: ~12 g
- Carbs: ~20 g
- Fat: ~8.5 g
If you cut into 18 slices:
- Calories: ~165–170
- Protein: ~10 g
- Carbs: ~16–17 g
- Fat: ~7 g
