Cottage Cheese Almond Flour Bread with Tuna Cabbage Salad

Ingredients

• 200 g Cottage Cheese (dense curd, farm‑fresh)
• 2 Eggs (large, room temperature)
• 150 g Mozzarella Cheese (block cheese; 100 g grated for dough, 50 g cubed for topping)
• 40 g Almond Flour (fine almond flour, 3 tbsp)
• 2 tsp Baking Powder (double‑acting)
• ½ tsp Salt (fine sea salt, or to taste)
• 1 tbsp Psyllium Husk Powder (acts as binder, gluten‑free)
• 1 tbsp Coconut Flour (fine coconut flour)
• 1 tsp Oregano (dried oregano)
• 1 tbsp Vegetable Oil (neutral oil for greasing)
• 1 tbsp Sesame Seeds (for sprinkling, optional toasted)
• 200 g Cabbage (shredded)
• 2 Green Onion (sliced)
• 1 tbsp Fresh Dill (chopped)
• 1 can Canned Tuna (about 150 g drained, in water or oil)
• 1 tbsp Lemon Juice (freshly squeezed)
• Black Pepper (to taste, freshly ground)

Instructions

1. Gather and Measure Ingredients

   Measure all ingredients, grate the mozzarella, and shred the cabbage.

   Time: PT10M

2. Combine Dry Ingredients

   In a mixing bowl, whisk together almond flour, coconut flour, baking powder, psyllium husk powder, oregano, and salt.

   Time: PT3M

3. Add Wet Ingredients and Form Dough

   Add cottage cheese, 2 eggs, and the grated mozzarella to the dry mixture. Stir until a thick, sticky dough forms.

   Time: PT5M

4. Rest the Dough

   Cover the bowl with plastic wrap and let the dough rest for 5–10 minutes so the psyllium husk can hydrate.

   Time: PT7M

5. Preheat Oven

   Preheat the oven to 350°F (180°C).

   Time: PT5M

   Temperature: 350°F

6. Prepare Baking Tray

   Lightly brush the baking tray with vegetable oil and sprinkle a thin layer of sesame seeds.

   Time: PT2M

7. Shape and Top the Bread

   Transfer the rested dough onto the prepared tray, spreading it into an even rectangle about 1‑1.5 cm thick. Scatter the cubed mozzarella over the top, brush the surface with the remaining beaten egg, and finish with a final sprinkle of sesame seeds.

   Time: PT5M

8. Bake the Bread

   Bake for 30–40 minutes, or until the top is golden‑brown and a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

9. Prepare Tuna Cabbage Salad

   While the bread bakes, place shredded cabbage in a bowl, sprinkle with a pinch of salt, and massage with clean hands for 2‑3 minutes until softened. Add sliced green onion, chopped dill, drained tuna, lemon juice, and black pepper. Toss everything together.

   Time: PT10M

10. Cool and Serve

    Remove the bread from the oven, let it cool on a wire rack for about 10 minutes, then slice and serve alongside the tuna cabbage salad.

    Time: PT10M

Nutrition Facts

Calories

346

Protein

20 g

Carbohydrates

8 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cottage Cheese: Ricotta, Farmer's cheese
• Instead of Eggs: Flax egg, Egg replacer
• Instead of Mozzarella Cheese: Low‑moisture mozzarella, Provolone
• Instead of Almond Flour: Hazelnut flour, More coconut flour (adjust)
• Instead of Baking Powder: 1 tsp baking soda + 2 tsp cream of tartar
• Instead of Salt: Kosher salt
• Instead of Psyllium Husk Powder: Xanthan gum (1 tsp)
• Instead of Coconut Flour: Additional almond flour
• Instead of Oregano: Italian seasoning
• Instead of Vegetable Oil: Olive oil, Canola oil
• Instead of Sesame Seeds: Poppy seeds
• Instead of Cabbage: Savoy cabbage, Napa cabbage
• Instead of Green Onion: Chives
• Instead of Fresh Dill: Dried dill (½ tsp)
• Instead of Canned Tuna: Canned salmon, Cooked shredded chicken
• Instead of Lemon Juice: Lime juice
• Instead of Black Pepper: White pepper

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Spoons
• Baking Tray
• Oven
• Knife
• Cutting Board
• Grater
• Salad Bowl
• Spatula

Critical Steps — Do Not Skip

• Ensuring the dough reaches a thick but workable consistency after mixing.
• Allowing the dough to rest so the psyllium husk can fully hydrate.
• Preheating the oven to the correct temperature before baking.
• Brushing the top with egg for a glossy crust and adding sesame seeds for texture.
• Massaging the cabbage with salt to soften it before mixing the salad.

Chef Tips from the Video

• Use room‑temperature eggs; they incorporate more easily into the cheese mixture.
• Toast the sesame seeds lightly before sprinkling for extra nuttiness.
• For an extra flavor boost, add a pinch of garlic powder to the dry mix.

Troubleshooting

Storage

Refrigerator: Store the bread in an airtight container for up to 3 days. The salad keeps 2 days refrigerated.

Freezer: Wrap the bread tightly in foil or freezer bag; freeze for up to 1 month. Thaw and reheat before serving.

Room temperature: If consumed within 4 hours, keep the bread covered at room temperature.

Make-Ahead Tips

• The dough can be mixed the night before; cover and refrigerate. Bring to room temperature before shaping.
• Bread slices reheat well in a toaster or a 300°F (150°C) oven for 5‑7 minutes.
• The salad dressing (lemon juice and pepper) can be prepared ahead; keep it separate and toss just before serving.

Frequently Asked Questions