Oregano and Black Pepper Cottage Cheese Loaf *recipe*

I've seen a lot on the internet around cottage cheese bread recently, so decided to give it a go and make it with a twist, using oregano and black pepper. This bread is gluten-free, and is oat and seeds-based. It's a great source of fibre for gut-health. The cottage cheese also boosts the protein profile, and means that each slice is super satiating.

What I love most about this recipe is that you don't need to be an experienced baker to master it - it really is a case of measure the ingredients, mix together, shape then bake.

I love this bread buttered with scrambled eggs or sautéed tomatoes and spinach.

What you need:

300g cottage cheese

200g organic oats (I use Flahavan’s)

50g pumpkin seeds

1 tsp baking powder

2 tbsp of flaxseeds

1/2 tsp of sea salt

2 medium eggs

1 tsp of dried oregano

1/2 tsp of freshly ground black pepper

How to make it:

• Preheat the oven to 180 °C

• Mix together all the ingredients until evenly distributed

• Use a spoon or your hands to shape the loaf

• Place on a baking tray lined with baking paper

• Bake for 1 hour

Once cooled, slice (you’ll get about 10-12 slices) and keep in an airtight container in the fridge for up to 3 days; or keep in the freezer