In yesterday’s blog post, I promised you the recipe for my gluten-free bread from my new book Coconut Cooking. Not only does it fit perfectly into Phase 1 of the Sugar-Free Challenge, it’s super quick to prepare and absolutely delicious!Since the bread is made with cottage cheese and eggs, it’s not vegan. If you’re looking for a vegan bread alternative that’s also Phase 1 compliant, check out the Seed Crackers in my book Zuckerfrei (p. 116).

Gluten-Free Cottage Cheese Bread Made with Coconut Flour

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time
  • 2 shallots
  • 2 tbsp coconut oil*
  • 200 g cottage cheese
  • 2 tbsp apple cider vinegar*
  • 5 eggs
  • 100 g ground almonds ground
  • 50 g shelled hempseeds* shelled
  • 50 g sunflower seeds
  • 50 g chia seeds *
  • 50 g flax seeds
  • 40 g coconut flour*
  • 1 tsp salt*
  • 2 tbsp baking powder*
  • 1–2 tbsp bread seasoning*
  1. Peel and dice shallots. Heat coconut oil in a pan and fry shallots until they are translucent, then set aside and let cool. Preheat oven to 175°C (top and bottom heat). Line a loaf pan (approx. 25 x 11 cm) with baking paper.
  2. Mix cottage cheese with apple cider vinegar and eggs. In a second bowl, combine ground almonds with hempseeds, sunflower seeds, chia seeds, flax seeds, coconut flour, salt, and baking powder. Stir in shallots and the cream cheese and egg mixture.
  3. Fill prepared loaf pan with dough and bake in preheated oven (middle) for about 50 minutes. If the top of the bread starts to brown too much, cover with a plate. Test with a toothpick, remove finished bread from oven, turn it onto a rack, and let cool.
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