Ingredients:

  • 2 cups (450g) full-fat cottage cheese
  • 4 large eggs, room temperature
  • 1 tsp apple cider vinegar
  • 2 cups (200g) super-fine almond flour
  • 1/2 cup (60g) oat flour
  • 2 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 2 tbsp raw sunflower seeds
  • 1 tbsp flax seeds
  • 1 tsp poppy seeds

Instructions:

  1. Preheat the oven to 180°C. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a high-speed blender or food processor, combine the cottage cheese, eggs, and apple cider vinegar until the mixture is completely smooth and bubbles form.
  3. In a large mixing bowl, whisk together the almond flour, oat flour, baking powder, and sea salt, ensuring there are no clumps.
  4. Pour the liquid emulsion into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix.
  5. Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle the sunflower seeds, flax seeds, and poppy seeds evenly over the surface.
  6. Bake for 45 minutes until the top is a deep mahogany color and the loaf feels firm to the touch. A toothpick inserted into the center should come out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.