Mini cheese bread

Ingredients (for approx. 20 pieces)

• 250 g full-fat cottage cheese (preferably curd-style, well-drained)
• 150 g grated cheese (e.g., gouda, trappista, or cheddar)
• 2 eggs (1 for the dough, 1 for brushing)
• 100 g almond flour
• 30 g psyllium husk (helps with texture and adds fiber)
• 1 teaspoon baking powder
• 1/2 teaspoon salt (to taste)
• Optional: a pinch of garlic powder or caraway seeds for a more distinct flavor

Instructions:

1. Preheat the oven to 180°C (356°F) with both top and bottom heat.
2. In a bowl, mix together the cottage cheese, grated cheese, almond flour, psyllium husk, baking powder, salt, and 1 egg.
3. Mix the dough thoroughly. If it's too soft, let it rest for 10 minutes so the psyllium husk can absorb the moisture.
4. Roll the dough out to about 2 cm thickness on a lightly floured surface (use almond or coconut flour).
5. Cut out rounds using a biscuit cutter or a glass.
6. Place them on a baking tray lined with parchment paper and brush the tops with the second egg.
7. Bake for 20–25 minutes, until golden brown.

Tips:

• You can use some smoked cheese for extra flavor.
• These cheese biscuits are delicious the next day too. Store them in an airtight container for 2–3 days, or freeze for longer shelf