Cottage Cheese Bread
A twist on a classic. This delicious loaf can be made gluten-free as part of a coeliac diet.
Cottage Cheese Bread 
Makes: 5 portions • Nutritional breakdown per portion: 314kcal, 16g protein, 14g fat, 28g carbohydrate • Fibre per serving: 5.7g
INGREDIENTS:
- 200g oats
- 300g cottage cheese
- 2 eggs beaten
- 30g mixed seeds
- 20g finely chopped walnuts
- 2 tbsp flaxseed
- 1 tsp baking powder
- ½ tsp salt
HOW TO MAKE:
- Turn the oven on to 180c (fan).
- Mix all ingredients together in one bowl.
- Tip the mixture on a flat baking tray (lined with greaseproof paper) and form in to a loaf shape.
- Bake in the middle of the oven for 70 minutes. Then turn off the oven, but leave the bread in the over in with door slightly ajar for another 30 minutes. Serve straight away. The bread will also keep in the fridge for several days – best enjoyed toasted!Suitable for people with coeliac disease if gluten free uncontaminated oats and gluten free baking power are used.
