Ingredients:
2 cups almond flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
1 tsp apple cider or white wine vinegar
1 cup dry curd cottage cheese
3 eggs
3 tbsp melted butter
1 cup shredded cheese (mixture sharp, Parmesan, Provolone)
1 tbsp dried cilantro
extra shredded cheese for topping
Preparation:
- Preheat oven to 375 degrees
- Line a 9 x 13 inch baking dish with parchment paper
- Mix almond flour, baking soda, salt, pepper in a large bowl
- Place vinegar, dry curd cottage cheese, eggs, and melted butter in blender
- Puree for several minutes until smooth
- Pour dry curd mixture into flour mixture
- Blend with electric mixer, or stand mixer, on medium speed for 3 – 4 minutes until well combined
- Stir in shredded cheese and cilantro
- Spread mixture evenly in baking dish
- Top with shredded cheese
- Bake for 35 – 40 minutes until golden brown
- Allow to cool before cutting into squares
This recipe being shared on Slightly Indulgent Tuesday
and on
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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Oh this sounds really yummy! 🙂
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
On the Gluten Free Fridays tab we have new badges for you to display on your blog. There are a few different choices for you. There are varying sizes as well. If you’ve had a featured recipe in the past, feel free to grab one of those badges as well! They are free for the taking; use as you wish! Thanks for supporting our GF community and spreading the word!
Thanks for linking back to the Gluten Free Fridays post!
See you at the link up this week!
Cindy from vegetarianmamma.com
Any idea how to reduce the cholesterol in this? Too much eggs, cheese, and butter for me. I don’t think using pureed fruit is right. Maybe my non-fat SCD yogurt?
Hello Anonymous – You could make it without the cheese or use a little less. I don’t think subbing yogurt for the eggs will work – it already has a cup of DCCC. This is something I don’t make often, just every once in a while.
I have been on SCD for 12 years and my cholesterol is normal – it’s just a matter of not going overboard with this kind of thing.