High Protein Flourless Fit Bread

First, to prepare a strained cheese alternative, put 350 grams of fat-free cottage cheese and 150 grams of strained yogurt into a food processor. Blend on high speed for approximately 2-3 minutes until it reaches a smooth and creamy consistency. If the consistency is too thick, you can thin it out by adding 1 tablespoon of milk. Let this prepared mixture rest in the refrigerator for 30 minutes.

Preheat the oven to 175 degrees and start heating. Prepare your baking pan by lining the bottom and sides of a standard baton bread mold with parchment paper.

Crack 6 eggs into a large mixing bowl. Add the smooth cheese-yogurt mixture that you rested in the refrigerator. Add 2 dessert spoons of salt, optional 1 dessert spoon of red pepper flakes, and 1 pinch of freshly grated nutmeg as recommended by our Robo Şef, and whisk until you obtain a homogeneous liquid mixture.

Add 100 grams of finely ground almonds, 100 grams of flax seeds, 50 grams of chia seeds, 100 grams of shelled pumpkin seeds, and 2 packets of baking powder to the liquid mixture.

Mix all the ingredients thoroughly using a spatula with circular motions from bottom to top. Let the dough rest at room temperature for 10 minutes for the seeds to absorb the liquid and for the dough to reach the right consistency.

Pour the rested, thick-textured bread dough evenly into the prepared baton mold lined with parchment paper. Smooth the top with the help of a spatula.

Sprinkle thinly chopped leaves from 1 bunch of fresh rosemary and 1 dessert spoon of sea salt flakes evenly over the bread dough to give it an aesthetic and delicious touch.

Place the mold on the bottom rack of the preheated 175 degree oven and bake under controlled conditions for approximately 50 minutes. If the top of the bread browns too much during baking, cover it loosely with aluminum foil or a baking tray to prevent it from burning.

Let the bread out of the oven to cool at room temperature with its mold. After it has completely cooled, remove it from the mold and serve by slicing.