Protein Bread

Inspiration: Hungry Woman

Back story: If you know me, you know I love bread (like most everyone in the world). The thought of a bread-less life after shifting to gluten-free made me sad. However, I have learned that gluten-free life does NOT have to be so bleak, yall! I have tried several gluten-free breads and this one just hits different. It was so yummy, I cannot wait to make it again! 

Tidbit: Chickpeas paired with pumpkin seeds make this a complete protein (meaning it has all nine essential amino acids), adding to the protein in the cottage cheese. We got a banger here, folks!

*Original recipe called for oats, but I'm also oat-free and used chickpea flour instead.

• Vegetarian

• Gluten Free

Equipment:

• Mixing bowl

• Parchment paper

• Baking sheet

Ingredients:

• 1.5 cups chickpea flour (original recipe calls for 300 grams of oats)

• 1.25 cups cottage cheese (I’m a full-fat lady all the way, but you do you, boo)

• 2 eggs

• 2 tbsp chia seeds

• 1 tbsp ground flax seeds

• ½ cup pumpkin seeds

• 1 tsp baking powder

• ¼ tsp kosher salt

• ¼ cup of water (a little more if the dough is really dry of not all the flour is absorbed)

• Handful of sesame seeds (for the topping)

Steps:

1. Preheat oven to 350 degrees

2. Mix it all! Sure, you can add dried ingredients first then add in the wet, but I didn’t do that and all worked out well.

3. Place on parchment paper lined baking sheet and mold into a loaf shape and sprinkle with sesame seeds

4. Bake for 45 minutes and then turn it over and bake another 15 minutes

5. Let it cool, slice and mangia!

NOTES

• Original recipe called for oats, but I used chickpea flour instead. Chickpeas paired with the pumpkin seeds add to the complete protein of this bread.

  • Complete protein, meaning it includes all nine essential amino acids

• I kept this simple but next time I’ll add some herbs (oregano, thyme, etc). If you try it out with some variations, drop a comment and let me know how it came out!