(pogacha bread)


Prep time: 25 min

Cook time: 25 min

Difficulty: medium



SERVING SIZE: 1 pogacha



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



  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.