Welcome to SiLLibake!
Join me as I take on the challenge of whipping up a quick and easy homemade veggie cottage cheese bread from scratch!
In this video, we’ll show you how to make a delicious and healthy Homemade Gluten-free Veggie Cottage Cheese Seed Bread that’s quick and easy to whip up. Perfect for breakfast or as a snack, this bread is packed with nutritious ingredients and fresh veggies! High in protein, fiber and healthy fats.
Join us as we guide you step-by-step through the process of creating this flavorful bread that combines the creaminess of cottage cheese with the goodness of vegetables. You'll learn tips on how to achieve the perfect texture and flavor, making it a hit for both kids and adults alike.
✨ **Why You’ll Love This Recipe:**
- Gluten-free
- Easy to make with simple ingredients
- Packed with nutrients
- Versatile – customize with your favorite veggies
- Perfect for meal prep or a quick snack!
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Veggie Cottage Cheese Bread
Nutrition (Approximate): Per slice
Cal: 131 | Carbs: 13g | Protein: 9g | Fat: 4g | Fiber: 4g
Veggie Cottage Cheese Bread
Serving 12 slices
1 ½ cup grated carrots
1 cup grated zucchini
2 cup gluten-free rolled oats
1 cup cottage cheese 2%
2 tbsp ground flax
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
¼ cup sesame seeds
2 tbsp hemp seeds
¼ cup grated Parmigiano cheese
2 eggs, large
1 tsp baking powder
1 tsp salt
¼ tsp garlic powder
1 tsp dried Herb de Provence (or dried thyme, dried rosemary, etc)
Note: 2.5 cups of whatever veggies you like. Ensure there is not too much moisture in the vegies. If thawing frozen veggies, pat dry before chopping and adding to the recipe.
1. Preheat your oven to 350F. Line a large baking sheet with parchment paper. Set aside.
2. Grate your zucchini onto a tea towel and then squeeze the liquid from the zucchini, then set aside.
3. In a large bowl, add the eggs, cottage cheese, parmigiano, herbs, garlic powder, salt, baking powder. Give that a really good mix
4. Add your grated carrots and grated zucchini and mix that through with a spatula or wooden spoon until combined.
5. Next add your gluten-free oats, flax, pumpkin seeds, sunflower seeds and sesame seeds. Mix until combined. Ensure all ingredients hydrated (you don’t want any dry oats)
6. Place the mixture onto your lined baking sheet and form into a oval shape. I like a thickness between 2-3 inches high. Try to ensure even thickness throughout so it bakes evenly.
7. Sprinkle the hemp seeds on the top, distributing them evenly.
8. Bake for 50-60 min. You want it to be very golden and when you insert a toothpick it comes out clean & dry.
9. Let it cool at least 10-15 min before slicing.
10. Store at room temperature for 2-3 days or refrigerate for 4-5 days. If you freeze, slice the bread beforehand.
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