Description
A deliciously creamy bake combining cottage cheese and fresh raspberries, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups cottage cheese
- 3 large eggs
- 1 cup fresh or frozen raspberries
- 1/2 cup almond flour or gluten-free flour
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Zest and juice of 1 small lemon
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
- Gently fold in the almond flour and baking powder until just combined.
- Carefully fold in the raspberries, being mindful not to break them apart too much.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!
Notes
For a fluffier texture, use room temperature ingredients. Store leftovers in an airtight container for up to three days.