Cottage Cheese and Oat Protein Bread
Blend lor cheese, eggs, oats, baking powder, salt and a splash of water, then bake in a small dish at 200 °C for 20–25 minutes. The whole loaf has 32 g of protein and costs about 28 TL.
- Protein · 100 g
- ≈14 g
- Energy · 100 g
- ≈177 kcal
- Makes
- 1 small loaf
Per serving (whole recipe): 32 g protein · 415 kcal
A flourless, high-protein bread alternative made from a few inexpensive ingredients. It's soft yet holds its shape, and you can't taste the cheese or the egg. Great at breakfast with labneh or your favorite spread.
Method
Preheat the oven to 200 °C.
Put the lor cheese, eggs, oats, baking powder and salt in a blender.
Add a small splash of water and blend until smooth.
Pour the batter into a small or medium oven-safe dish.
Bake for 20–25 minutes, checking as it goes, until the top is set and golden.
Let it cool slightly before slicing.
Nutrition declaration
Each serving (whole recipe) contains:
- Energy1736 kJ415 kcal21%
- Fat15 g21%
- of which saturates4.5 g23%
- of which sugars3.5 g4%
- Salt2.0 g33%
of an adult’s reference intake.
| Typical values | Per 100 g | Per servingwhole recipe | %RI**per serving |
|---|---|---|---|
| Energy | 741 kJ 177 kcal | 1736 kJ 415 kcal | 21% |
| Fat | 6.4 g | 15 g | 21% |
| of which saturates | 1.9 g | 4.5 g | 23% |
| Carbohydrate | 16 g | 38 g | 15% |
| of which sugars | 1.5 g | 3.5 g | 4% |
| Fibre | 1.8 g | 4.2 g | |
| Protein | 14 g | 32 g | 64% |
| Salt | 0.85 g | 2.0 g | 33% |
* Estimated from the ingredient amounts; not stated in the source.
** Reference intake of an average adult (8400 kJ / 2000 kcal).
Per-100 g values are calculated from the estimated weight of the finished dish (~235 g).
Tips
- Use a small or medium dish; in a large one the bread spreads out and won't rise properly. A small clay rice-pudding pot is ideal.
- The same batter also works for small savory buns.
- Try it warm with a layer of labneh.
FAQ
Does the bread taste of cheese or egg?
No, neither comes through; it's surprisingly close to real bread.
What is the texture like?
Soft but not crumbly; it keeps its shape.
