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! 🙂
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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.