Cottage Cheese Bake – one of the simplest recipes you can make. Also, one that is filled with good protein & fats. What more could you want? Well, besides it being kiddo approved, which it is. Probably nothing can beat that.
Cottage cheese – the food of my childhood. Well, except the one from my childhood was not like the one I know so well now. I grew up in Lithuania, and back there, the cottage cheese is a little bit different. It doesn’t come with liquid and is usually in a block form of sorts. It even sometimes comes flavored with cumin or caraway seeds. The latter which I really disliked, something about those little seeds – I even remember picking them out from bread – no easy task, let me just say!
But this isn’t at all about bread or little seeds. This post is about one of my favorite childhood dishes that my mom used to make – a simple Cottage Cheese Bake. However, knowing me, I went a step further and made it healthy. Or at least a lot healthier than the original, which contains quite a bit of sugar as well as polenta.
My version of the Cottage Cheese Bake is definitely gluten-free, but it is even a step further by being grain free. Sugar is not seen anywhere in it, but that should have been a given from the start – I really do try to limit mine and my family’s sugar intake when I can. You can optionally include some liquid stevia to sweeten it up a bit, or maybe even some natural sweeteners like honey or maple syrup if you’d like. Or you can save those for topping once it’s cooked and on your plate. I’ll leave that up to you.
My favorite thing about this? It takes one bowl to mix everything together. It looks almost like a pie/cake, it smells heavenly, and is filling and full of healthy proteins and fats. Oh, and did I mention the probiotics? No, I forgot to tell you about that part. They come from the cultured cottage cheese I use in most of my recipes that require it.
Nancy’s Yogurt is by far one of my favorite dairy companies. Our family gets’s our actual cow’s milk and goat milk from being a part of a local herd share. However, we don’t get enough milk to make our own dairy products and let’s be real here, I truly don’t have THAT much time on my hands. So enter the next best thing – Nancy’s.
We have been loving on Nancy’s products for quite a while now, but it wasn’t until my little one started to show an increasing interest in dairy that I truly made the switch to their line. They have so many products to choose from, with our favorites being the whole milk cottage cheese & the cream cheese. Ah – have you ever made two ingredient crepes – cream cheese & egg? You might want to try it out! So good!
Oh, and Nancy’s is based out of (or right next to, but who’s actually looking) Eugene, Oregon – one of my all time FAVORITE places. If I wasn’t sold on the fact that they feed my families guts with healthy probiotics – I’m sold on their location. I know that it rains PLENTY there, and I’m sure those cows get some delicious green pastures to chow on. Plus part of their creamery runs on solar – yup, you read that right, solar – in Oregon. Green pastures, sustainability, and healthy guts – all great check marks in my book.
Okay, I won’t keep you from making this easy as pie – or bake Cottage Cheese Bake any longer. It’s simple, it’s quick, and it’s delicious.
Let me know in the comments below if you try to make it and what you add to yours? I made our last batch with half of it containing raisins and the other half without. My little one will eat almost anything that has raisins in it. Or at least pick them out, kind of like I did with the seeds and bread – except he actually eats them. Hah, the apple doesn’t fall far from the tree.
- Preheat oven to 375 F.
- If your cottage cheese container has a lot of liquid, feel free to strain it.
- In a large mixing bowl combine the cottage cheese and the eggs and mix together.
- Add in the coconut & almond flours and mix together.
- Add in the vanilla and the optional stevia & raisins if using and mix one more time.
- Grease your preffered dish pan and spoon the mixture into it.
- Bake for 45 minutes, take out of the oven and cool a bit before serving.
Don’t have the time to make this right away? Pin the below image and come back to it later!
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