…and it’s Fight Back Friday!
Today I’d like to share a recipe from my friend Malin, who lives in Norway. I had the great pleasure of meeting her in February 2003 when we both were in Spain. She’s an incredible artist, a beautiful woman, and has wonderful taste in food!
Malin has recently been focusing on a high protein/low carb diet – and is enjoying it quite a bit. She mentioned that this bread has been a great option to have on hand as she’s been making this transition.
I should tell you that when she sent me the recipe, it was in metrics, so I’ve converted it to the best of my ability to US measurements. The baking temperature was 200° C – the conversion for that works out to 392° F – so I’ve rounded up to 400° F. So I urge you to keep a close eye on the oven toward the end of the baking time!
|1 1/3 cups||Linseeds (Flax Seed), chopped|
|3/4 cup||Hazelnuts, chopped|
|2/3 cup||Almonds, chopped|
|3/4 cup||Walnuts, chopped|
|1/2 cup||Oat bran|
|1/3 cup||Sesame seeds|
|2 teaspoons||Baking powder|
|1/3 cup||Heavy whipping cream|
|1/3 cup||Butter, melted|
|10.5 ounces||Cottage cheese|
Preheat oven to 400° F.
- Combine all of the dry ingredients together in the bowl of your mixer.
- Whip the heavy cream and butter together, set aside.
- Using a hand mixer, blend the cottage cheese and eggs until thoroughly incorporated.
- Add cream mixture to dry ingredients until just incorporated.
- Now add cottage cheese mixture, mixing thoroughly.
- Spread the dough onto parchment lined baking sheets.
- Bake at 400° F for 35 to 45 minutes. When they are fresh out of the oven, use a pizza wheel to cut into pieces.
Notes: I recommend processing the first four ingredients on the Pulse option of your Food Processor. As you can see from the photo below, this is not a completely smooth dough, but leaving some texture with the nuts is preferred by some.
This recipe comes from my friend Malin, who is Norwegian. She swears by this bread, and recently shared the recipe and her picture of it with me. Thanks Malin!
If you were to portion this out to 12 servings, each serving would have 8 grams of fiber (13 grams of carbs), and 15 grams of protein!
This bread freezes well.