Description
Light, fluffy, high-protein, and gluten-free bread made with cottage cheese and blueberries, ready in under 45 minutes.
Ingredients
- 1/2 cup cottage cheese blended smooth
- 3 large eggs separated
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Beat egg whites with salt and baking powder until stiff peaks form in a clean bowl.
- Blend cottage cheese, egg yolks, honey, vanilla, and cornstarch until completely smooth in another bowl.
- Gently fold one third of the egg whites into the mixture.
- Carefully fold in the remaining whites without deflating the batter.
- Fold in blueberries gently to keep the batter airy.
- Scoop the batter into rounds on the prepared baking sheet, leaving space between each portion.
- Bake for 25 to 30 minutes until golden and springy to the touch.
- Allow to cool before serving to help the structure set.
Notes
- Handle the batter gently to keep the texture light and fluffy.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American