Summer Blueberry Cottage Cheese Cloud Bread
A fluffy, gluten-free bread made with cottage cheese and bursting with juicy blueberries, perfect for summer breakfasts or brunch.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Use creamy cottage cheese for best results.
- 3 large eggs Ensure eggs are at room temperature.
Dry Ingredients
- 1 cup almond flour Can substitute with oat flour or gluten-free blend.
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- a pinch pinch salt
- 1 tablespoon sweetener (honey or maple syrup, optional) Add for extra sweetness.
Fruity Addition
- 1 cup fresh or frozen blueberries If using frozen, add directly from the freezer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cottage cheese and eggs. Whisk until smooth and creamy.
- Add the almond flour, baking soda, baking powder, and a pinch of salt to the cottage cheese mixture. Stir until well combined.
- If desired, mix in your sweetener.
- Gently fold in the blueberries, preserving their shape.
- Drop dollops of the cloud bread mixture onto the prepared baking sheet, shaping them as desired.
Baking
- Bake for 20-25 minutes, or until the tops are golden and set.
- Let cool slightly before serving.
Notes
Serve with Greek yogurt, drizzled honey, or powdered sugar. Store in an airtight container for 3-4 days in the fridge or freeze for up to a month.