Ingredients
Main Ingredients
- 1 cup Cottage Cheese Use full-fat for creaminess
- 2 tablespoons Olive Oil Can substitute with avocado oil
- 1 large Egg For a vegan option, use ground flaxseed mixed with water
- 1 cup All-Purpose Flour Almond flour for gluten-free option
- 1 teaspoon Baking Powder Ensure it's fresh
- 1 teaspoon Salt Opt for sea salt
- 2 cups Baby Spinach Finely chopped; kale can be substituted
- 1 cup Shredded Mozzarella Cheese Feta for a tangier flavor
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cottage cheese, olive oil, and egg. Mix until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the chopped spinach and shredded mozzarella cheese until evenly distributed.
- Shape the dough into bagel-like rounds and place them on the prepared baking sheet.
- Bake for about 20-25 minutes, or until golden brown.
- Allow to cool slightly before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 8gFat: 7gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 1g
Notes
Cottage cheese flagels can be enjoyed warm, spread with cream cheese, topped with avocado, or paired with smoked salmon and fresh vegetables. Store in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.
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