Of which 1.3 g sugars and 1.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (fresh cheese) · Protein (fresh cheese) · Complete protein (egg)
Allergens gluten (oats), egg, milk, tree nuts
Protein cheese bread
A soft crumb, lots of cheese and hardly any wheat flour.
Ingredients
- 1 cup cottage cheese (200 g / 7 oz)
- 2 large eggs (100 g / 3½ oz)
- ⅓ cup almond flour (40 g / 1½ oz)
- 2 tbsp oat flour (20 g / ¾ oz)
- ⅓ cup shredded reduced-fat cheese (35 g / 1¼ oz)
- salt, garlic powder, pepper and dried parsley or other herbs, to taste
Method
- Put the cottage cheese, eggs, almond flour, oat flour, salt and seasonings in the blender. Blend until you have a thick, smooth batter.
- Fold in the grated cheese by hand and pour the batter into a silicone mold or a pan lined with parchment paper.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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