(pogacha bread)

 

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:

1. Preheat the oven to 200°C. 
2. Grind flax seeds in a coffee grinder.
3. Place cottage cheese in a medium bowl and mash it with a fork. Add cream cheese, beaten eggs, and shredded cheese and mix well.
4. Add flax, chia seeds, psyllium husks, salt, and baking powder. 
5. Let the dough rest for 10-15 minutes so that seeds absorb the liquid, then divide it into two balls.
6. 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. 
7. Make several cuts lengthwise and crosswise about 1 cm apart and sprinkle with caraway and coarse salt.
8. Bake for 25-30 minutes or until golden and crunchy. 
9. 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

 

 

This recipe is contained in the book EAT LIKE SUPERHUMAN, where you can find more low-carb recipe makeovers.