This cottage cheese and oat flour flatbread is a delicious twist on the classic viral recipe! By adding oatmeal flour, we've created a flatbread with a more compact and bread-like texture that's incredibly soft, flexible, and nutritious. Perfect for sandwiches or as a versatile base for various toppings, this flatbread is not only tasty but also packed with protein.
Instructions:
Use a blender to process the rolled oats until they become a fine oat flour if you decide to make your own.
In a mixing bowl, combine the cottage cheese and eggs. Blend until smooth and creamy.
Add the oat flour, salt, and baking powder to the mixture. Stir gently until everything is evenly combined; avoid overmixing.
Line a large baking tray (37 cm x 26 cm) with parchment paper.
Pour the runny dough onto the tray and use a spatula to spread it out evenly.
Sprinkle the top with sesame seeds, black sesame seeds, or your choice of seeds and herbs.
Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes.
Allow the flatbread to cool slightly before cutting it into slices.
Ingredients for 4 large slices:
1 cup rolled oats (or 90 g)
1 cup cottage cheese (or 200 g)
2 eggs
1/4 tsp salt (or to taste)
1 tsp baking powder
1 tbsp sesame seeds (or your favorite seeds and herbs)
1 tbsp black sesame seeds (or your favorite seeds and herbs)
The Macros per 1 slice:
Energy: 163 calories
Protein: 12.1 g
Fat: 5.91 g
Carbohydrates: 15.12 g
Fiber: 2.1 g
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