High Protein Bread

Yields: One Loaf

Ingredients:

• 2 cups full-fat cottage cheese

• 3 eggs (whip slightly for a fluffier texture)

• 2 ¼ cups organic oats

• 1 tsp baking powder

• ½ tsp salt

• ¼ cup sunflower seeds

• ¼ cup flax seeds

• ¼ cup pumpkin seeds

• Optional: 1 tbsp psyllium husk for added fiber and better binding

Instructions:

1. Preheat your oven to 350°F (180°C).

2. In a large mixing bowl, slightly whip the eggs until frothy.

3. Add the full-fat cottage cheese to the whipped eggs and mix well.

4. Stir in the oats, baking powder, salt, sunflower seeds, flax seeds, pumpkin seeds, and psyllium husk (if using). Mix until combined.

5. Optionally, for a smoother texture, place all ingredients in a food processor or blender and blend until smooth.

6. Transfer the mixture to a loaf pan and shape it into a loaf.

7. Bake in the preheated oven for 1 hour or until the loaf is set and the top is golden brown.

8. Allow the bread to cool before slicing.

Serving Suggestion: Serve your gluten-free tortillas warm with your choice of fillings, such as grilled meats, vegetables, or a sprinkle of cheese for tacos, fajitas, or wraps.

Storage: Leftover tortillas can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage. Reheat in a skillet or microwave when ready to eat.