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