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Easy Blueberry Cottage Cheese Bake: Low-FODMAP, Gluten-free

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A healthy, protein-packed Blueberry Cottage Cheese Breakfast Bake.   The social-media phenom! My version is IBS-friendly, low-FODMAP & gluten-free.

Ingredients

Scale
  • Baking spray
  • 2 large eggs
  • 2 cups lactose-free full-fat cottage cheese, drained
  • 3 tablespoons granulated sugar (can omit this, or sub maple syrup)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup oat flour 
  • 1 teaspoon baking powder
  • Pinch of kosher salt
  • 1 & 1/2 cups fresh blueberries, divided

Instructions

  • Preheat the oven to 350F and spray a 7 by 11-inch baking dish with baking spray
  • Using an electric mixer, beat together your eggs, cottage cheese, sugar (if using), cinnamon, and vanilla until combined (but not over-mixed) 
  • Stir in your oat flour, baking powder, and salt, then pour into your baking dish and sprinkle with 1 cup blueberries
  • Place in the oven for about 30 minutes, then open oven door and quickly sprinkle the remaining 1/2 cup blueberries on the top of the casserole
  • Close oven and allow to bake another 5 minutes until set and lightly browned
  • Allow to cool, then slice and serve with maple syrup and lactose free Greek yogurt 
  • Leftovers may be refrigerated for 5 days, or frozen for about 1 month
  • To reheat, place in 300F oven for about 15 minutes

Notes

  • Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting.
  • Cottage cheese contains lactose, so you should select a lactose-free variety, or pretreat your product with lactase drops before use
  • Blueberries are low in FODMAPs, up to 500g may be consumed per Monash
  • Oat flour is low-FODMAP in 100g (3/4 cup) servings

Find it online: https://rachelpaulsfood.com/easy-blueberry-cottage-cheese-bake-low-fodmap/

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