This is the recipe I use for my sandwich bread--which is wonderful! I had really missed eating good ol' sandwiches!
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup whey protein powder
1 tablespoon psyllium husk powder
1 container Daisy cottage cheese (NOT low-fat)
1 dozen eggs
2 teaspoons baking powder
2 tablespoons coconut oil (or real butter)
1 tablespoon erythritol OR 1 tsp Truvia
Heat oven to 400 degrees.
Mix all the wet ingredients together in a blender, mixer, or food processor. Slowly add in the dry ingredients. You should have a mixture the consistency of pancake batter.
Line cookie sheets with parchment paper--make sure it covers the sides as well. Fill each sheet with approx 1/3 inch of batter and spread it out so it's even. (If you don't want to get parchment paper, you can try non-stick coconut oil spray, but it's so much easier to remove from the pan with the parchment paper.)
Bake approximately 20-25 minutes--you want the top to develop a medium to dark golden brown color.
Remove from oven and cool. I use scissors to cut it into equal size squares. After completely cool, store in plastic bags. Keep in fridge or freezer.
Yields 2-3 dozen "slices" depending on how thick you pour the batter and how large you cut each piece.
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup whey protein powder
1 tablespoon psyllium husk powder
1 container Daisy cottage cheese (NOT low-fat)
1 dozen eggs
2 teaspoons baking powder
2 tablespoons coconut oil (or real butter)
1 tablespoon erythritol OR 1 tsp Truvia
Heat oven to 400 degrees.
Mix all the wet ingredients together in a blender, mixer, or food processor. Slowly add in the dry ingredients. You should have a mixture the consistency of pancake batter.
Line cookie sheets with parchment paper--make sure it covers the sides as well. Fill each sheet with approx 1/3 inch of batter and spread it out so it's even. (If you don't want to get parchment paper, you can try non-stick coconut oil spray, but it's so much easier to remove from the pan with the parchment paper.)
Bake approximately 20-25 minutes--you want the top to develop a medium to dark golden brown color.
Remove from oven and cool. I use scissors to cut it into equal size squares. After completely cool, store in plastic bags. Keep in fridge or freezer.
Yields 2-3 dozen "slices" depending on how thick you pour the batter and how large you cut each piece.
Crummy phone pic of my sandwich :)
Variations
I make this "plain" version so I can use it for sandwiches or sweet cream cheese spreads, but you can add any flavors or spices you want. Sometimes I add spinach, Parmesan, and onion powder. Sometimes I add a few packets of Truvia and some cinnamon.
Notes
I have tried other methods of baking this, but the parchment paper on a cookie sheet is the best method so far. Using a bread pan didn't let it cook on the inside and I ended up with mushy bread.
You can pan fry these very thin to make wraps.
The cottage cheese adds salt, so unless you're doing a savory version, you won't want to add salt.
You can skip the almond meal and use all coconut flour. Don't skip the whey protein powder and psyllium husk powder though--these two ingredients give it a nice firm texture.
You can also omit the sweetners, but I think it gives it a more authentic "white bread" taste. Using the erythritol also adds to the texture and helps it brown nicely.
I make this "plain" version so I can use it for sandwiches or sweet cream cheese spreads, but you can add any flavors or spices you want. Sometimes I add spinach, Parmesan, and onion powder. Sometimes I add a few packets of Truvia and some cinnamon.
Notes
I have tried other methods of baking this, but the parchment paper on a cookie sheet is the best method so far. Using a bread pan didn't let it cook on the inside and I ended up with mushy bread.
You can pan fry these very thin to make wraps.
The cottage cheese adds salt, so unless you're doing a savory version, you won't want to add salt.
You can skip the almond meal and use all coconut flour. Don't skip the whey protein powder and psyllium husk powder though--these two ingredients give it a nice firm texture.
You can also omit the sweetners, but I think it gives it a more authentic "white bread" taste. Using the erythritol also adds to the texture and helps it brown nicely.
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