Cottage Cheese Blueberry Cloud Bread
This delightful Cottage Cheese Blueberry Cloud Bread offers a unique gluten-free treat with a fluffy texture, rich flavor, and nutritious ingredients, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 1/2 cup cottage cheese (blended smooth) Use room temperature for best results.
- 3 large eggs (separated) Ensure egg whites are free from yolk.
- 1 tbsp honey or maple syrup (optional) Adjust sweetness to taste.
- 1 tsp vanilla extract
- 2 tbsp cornstarch or arrowroot powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh blueberries Can use frozen; thaw and drain to avoid moisture.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with salt and baking powder until stiff peaks form.
- In a blender, combine cottage cheese, egg yolks, honey or maple syrup, vanilla, and cornstarch. Blend until smooth.
- Gently fold a third of the whipped egg whites into the blended mixture, then fold in the remaining egg whites carefully to preserve the fluffiness.
- Fold in the blueberries or scatter them on top after scooping the batter.
- Use a large spoon or ice cream scoop to place batter rounds on the prepared baking sheet. Leave space for expansion.
Baking
- Bake for 25–30 minutes until golden and springy.
- Let cool before serving.
Notes
Store in an airtight container for up to two days at room temperature, or refrigerate for about a week. For longer storage, freeze in a freezer-safe bag or container.