Description
A moist, hearty oat-based quick bread made with cottage cheese and eggs. Suggested starting formula; not kitchen-tested here.
Prep: 10 minutes | Rest: 10 minutes | Bake: 45–60 minutes | Cool: 1–1½ hours
Yield: One small 8 × 4-inch loaf | Servings: 8 slices
Ingredients
Scale
- 1 cup thick cottage cheese, preferably 2% or full-fat
- 3 large eggs
- 2 cups finely ground oat flour, spooned and leveled
- 2 teaspoons baking powder
Instructions
- Heat the oven to 350°F. Line an 8 × 4-inch loaf pan with parchment.
- Blend cottage cheese and eggs until smooth.
- Mix oat flour and baking powder in a bowl. Stir in the blended mixture until evenly combined.
- Let stand for 10 minutes to hydrate. The batter should be thick and spoonable.
- Transfer to the pan and smooth the surface.
- Bake for about 45–60 minutes, checking from 45 minutes. Tent with foil if needed. The center should be set and a skewer should show no wet batter.
- Rest in the pan for 15 minutes, then transfer to a rack and cool through before slicing.
- Serve in moderately thick slices, preferably toasted for a firmer surface.
Storage: Refrigerate within 2 hours of baking and keep covered for up to 4 days. Freeze slices for up to 2 months for best quality.
Illustrative nutrition: Approximately 180–210 calories and 10–12 grams protein per slice, based on eight slices. This oat-based loaf is not low-carb.