BEST no grain bread I’ve ever had!

2 cups almond flour, ½ cup flax seed meal

1/3 cup melted butter

1 cup pressed cottage cheese. (or dry cottage cheese) Press down as you measure

1 teaspoon Baking soda

¼ teaspoon salt

3 eggs

Preheat oven to 350 to 375 degrees. I used 360 degrees

Place eggs, melted butter and cottage cheese, baking and salt in food processor using metal blade.  Process until the mixture is thick and resembles butter in texture.

Add almond flour/flax meal and mix thoroughly. Or you can take it out and mix by hand, until well blended.

Grease loaf pan with butter and coat with almond flour.

Shape the dough into a loaf shape and press into greased pan.

Bake for 50 min to 1 hour, until lightly browned on top.  Insert metal kitchen knife into it, if it comes out clean, it’s DONE! (I cook it for about 45 minutes)

Remove from oven, run a spatula along edge of bread to loosen it. Invert to tip bread out and place on rack. Cool completely before eating.

It takes no time at all to make this bread and it tastes AWESOME!!!!! I had a sandwich with it today and I am so excited to be able to do that again!   It tastes great toasted with butter, with almond butter, sandwich meat, eggs, sautéed mushrooms and cheese etc…


A few facts about pressed cottage cheese:

It is a high-protein, sugar-free cheese.7 gram serving has 15 grams of protein, 1 gram of fat, 2 grams of carbs!

Dry-Curd Cottage Cheese is mostly used in cooking, especially baking, particularly German and Polish recipes.

Dry-Curd Cottage Cheese is low in lactose.

Storage Hints for Dry Cottage Cheese: it freezes well, unlike other cottage cheese. After freezing, the consistency of the curd will be lighter and a bit drier. After thawing, use for cooking