I rarely use dry curd cottage cheese because it is hard to find. The only place I find it is at Whole Foods. There is not a Whole Foods all that close to me (next year there will be one a little closer finally), I don’t get to do much grocery shopping there. Back when I first started the diet I used it all the time because my local grocery store carried it. I guess I was the only one to buy it because it disappeared from the shelves. Long story short – I bought some the last time I was at the far away Whole Foods, and I had forgotten how much better the texture of almond flour bread is when using dry curd cottage cheese. I was able to slice one of my rolls and make some toast.
Here’s my recipe:
3 cups almond flour – use the finest grain you can find (I use the Honeyville)
1/2 cup grated parmesan
1 Tbsp dried parsley
2 tsp dried basil
1/2 tsp salt
1/2 tsp baking soada
1 tsp vinegar (I used red wine because that is what I had)
3 Tbsp melted butter
3/4 cup dry curd cottage cheese
1/2 cup water
Preheat oven to 325 degrees.
Sift almond flour into a large bowl. Stir in the rest of the dry ingredients.
Place all the wet ingredients and dry curd cottage cheese into a blender. Blend until smooth.
Stir the wet ingredients into the dry ingredients.
Line a baking sheet with parchment paper.
Form the dough into desired size of rolls. I made six big (bun size) rolls and then put the rest in a little round Corning Ware dish (probably about 3 or 4 inches), that I spayed with a little olive oil. This was what I used later for crackers.
Bake for 55 minutes until bread is golden brown and does not feel mushy when you touch the top of it.
To make crackers –
Refrigerate the bread for a few hours.
Preheat oven to 250 degrees.
Slice the bread into 1/4 inch thick pieces.
Bake for 30 – 45 minutes until crackers are very crispy – they should be a little like Melba toast.