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Gluten-Free Cottage Cheese Bread with Cocoa Banana Spread
Tender gluten-free cottage cheese bread with cornmeal, rice flour and flaxseed, paired with a cocoa banana-almond cottage cheese spread for sandwiches.
15 min prep / 75 min total
272 kcal
13.7g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 340 gcottage cheese
- 100 gapplesauce
- 100 gthick yogurt
or sour cream
- 120 gcornmeal
- 120 grice flour
- 12 gbaking powder
- 20 gflaxseed flour
- 4eggs
- pinchsalt
- sesame seeds
for topping
- 2bananas
for the spread
- 2 tbspolive oil
- 40 galmonds
pan-roasted, for the spread
- 180 gcottage cheese
for the spread
- 1 tbspcocoa powder
unsweetened
- 3 tbspsugar-free syrup
Instructions
Preheat the oven to 180°C. Blend 340g cottage cheese with 100g applesauce and 100g thick yogurt until smooth.
In a separate bowl combine 120g cornmeal, 120g rice flour, 12g baking powder and 20g flaxseed flour. Beat 4 eggs with a pinch of salt until foamy.
Fold the cheese mixture and the beaten eggs into the dry ingredients. Pour into a greased loaf tin, sprinkle with sesame seeds and bake for , then switch to top-and-bottom convection for another 10-. Cool completely.
For the spread: pan-roast 2 bananas with 1-2 tablespoons olive oil for 5-, then roast and chop 40g almonds.
Mix the roasted bananas with 180g cottage cheese, 1 tablespoon cocoa, the chopped almonds and 2-3 tablespoons sugar-free syrup. Store in a jar in the fridge and serve with slices of the bread.
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