PREP TIME: 25 min COOK TIME: 25 min DIFFICULTY: medium
SERVES: 2 SERVING SIZE: 1 pogacha
INGREDIENTS
50g low-fat cottage cheese 25g low-fat cream cheese 2 eggs (size M) 30g shredded cheese 5g flax seeds 16g chia seeds 18g psyllium husks 2 tsp baking powder a pinch of salt ½ tsp coarse ground sea salt 1-2 tsp caraway
Preparation
Preheat the oven to 200°C.
Grind flax seeds in a coffee grinder.
Place cottage cheese in a medium bowl and mash it with a fork. Add cream cheese, beaten eggs, and shredded cheese and mix well.
Add flax, chia seeds, psyllium husks, salt, and baking powder.
Let the dough rest for 10-15 minutes so that seeds absorb the liquid, then divide it into two balls.
Cover a baking tray with parchment paper and place both balls on it. Cover the dough with cling foil to prevent sticking and flatten it with your hands. Form two round flat-breads, about 1 cm thick and 10-12 cm wide.
Make several cuts lengthwise and crosswise about 1 cm apart and sprinkle with caraway and coarse salt.
Bake for 25-30 minutes or until golden and crunchy.
Wait until they cool then deepen the cuts again to make them more visible.
NUTRITIONAL INFO: (per serving)
Kcal
Net Carbs[g]
Sugars[g]
Fibre[g]
Protein[g]
Fat[g]
250.1
3.9
1.9
11.0
18.8
13.4
NUTRITIONAL INFO: (per serving)
Calorie information Net carbs Sugars Fibre Protein Fat
250.1 kcal 3.9 g 1.9 g 11.0 g 18.8 g 13.4 g
This recipe is contained in the book EAT LIKE SUPERHUMAN, where you can find more low-carb recipe makeovers.
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