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The secret ingredient your baking might be missing

Caroline Del Col

Cottage cheese is typically paired with fruit, tomatoes, toast… but did you know it can add protein to baking recipes with awesome results? Check out these delicious treats and how-to’s from our friends at Good Culture

Pumpkin Bread with Cottage Cream Frosting (makes 1 loaf)


For the bread:

  • 2 cups sprouted spelt or whole wheat pastry flour* 
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 1½ tsp fine grain sea salt 
  • 1 ½ cups coconut sugar 
  • 1 can pumpkin purée
  • 2 eggs, pasture raised
  • ½ cup Good Culture Cottage Cheese
  • ¼ cup extra virgin olive oil 
  • 2 tsp vanilla extract 
  • ¼ cup chopped chocolate, optional
  • ¼ cup chopped walnuts, optional

*If using all-purpose flour, use 2 ¼ cups

For the Frosting, optional:

  • 1 cup Good Culture Cottage Cheese
  • ¼ cup powdered sugar


For the bread:

  1. Arrange a rack in the center of the oven and preheat to 350 F. 
  2. Lightly oil a 9x4” loaf pan, and line with parchment paper, leaving a 2-inch overhang on two sides.
  3. In a large mixing bowl, whisk together the flour, baking powder and soda, spices, and salt. Set aside.
  4. In another large mixing bowl, combine the coconut sugar, pumpkin, eggs, cottage cheese, olive oil and vanilla. Add the chocolate and walnuts, if using.
  5. Add the dry ingredients to the wet, and gently fold to incorporate.
  6. Transfer the batter to the prepared loaf pan, and place in the oven. Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
  7. Cool in the pan for 20 minutes, and then gently lift up on the parchment paper to release the bread from the pan. You may need to run a knife around the edges if it’s stuck. 

For the Frosting:

  1. Add the cottage cheese and powdered sugar to a food processor. Pulse until completely smooth, about 20 seconds.
  2. Store in the refrigerator until ready to use. Spread onto the cooled loaf, and serve immediately or store sealed in the refrigerator up to 3 days

Whipped Cottage Cheese Trifle with Fresh Berries

Makes 1, 8-inch trifle


  • 1 prepared vanilla or yellow cake
  • 12 oz pasture-raised heavy whipping cream
  • 16 oz Good Culture Cottage Cheese
  • 2 teaspoons vanilla extract
  • 1 tablespoon raw honey
  • Juice + zest of 1 orange
  • 6-oz fresh blackberries
  • 6-oz fresh raspberries
  • 6-oz fresh blueberries
  • 1 lb fresh strawberries



  1. Slice the prepared cake into cubes, and set aside until ready to assemble the trifle. 
  2. Whip the heavy whipping cream by hand or with an electric mixer until fluffy and stiff.
  3. In a food processor or high-speed blender, puree the cottage cheese, vanilla, honey, and orange juice and zest until smooth.
  4. Fold the cottage cheese mixture into the whipped cream. Set in the refrigerator.
  5.  Wash all of the berries. Halve the strawberries and remove stems.
  6.  When ready to assemble, spoon a layer of cream across the base of the trifle dish.
  7.  Layer with cubed cake and berries. Add another layer of cream, and top with extra berries and cake. Let sit for at least 10 minutes in the refrigerator before serving. 

Banana Bread with Cottage Cheese

Makes 1 loaf


  • 1 ¾ cup sprouted spelt flour
  •  2 teaspoons baking soda
  • 1 teaspoon ground cinnamon 
  • ¼ teaspoon fine pink sea salt 
  • 3 very ripe bananas, mashed 
  • ⅓ cup Good Culture Cottage Cheese
  • ¼ cup extra virgin olive oil
  • ½ cup raw coconut sugar 
  • 1 teaspoon vanilla extract
  • ¼ cup chopped raw walnuts
  • ¼ cup dark chocolate chips 


  1. Preheat the oven to 350 F. 
  2. Lightly grease an 8x4” loaf pan with extra virgin olive oil or ghee. 
  3. In a medium mixing bowl, whisk together the dry ingredients.
  4. In a large mixing bowl, mix together the mashed banana, cottage cheese, olive oil, coconut sugar and vanilla until combined. Stir in the dry ingredients
  5. Gently fold in the walnuts and chocolate chips.
  6. Transfer the batter to the prepared loaf pan, and bake for 40-50 minutes, or until set in the center. Cool in the pan for 10 minutes before removing.

Cottage Cheese Fudge Brownies

Ingredients for Dark Chocolate Cheesecake Brownies:

  • 5 oz dark chocolate, divided
  • 1 cup Good Culture 4% Cottage cheese
  • ½ cup grade A maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • ½ cup unsweetened cocoa powder
  • ½ cup almond flour
  • ½ teaspoon salt

Ingredients for Dark Chocolate Ganache:

  • 5 oz dark chocolate, divided
  • 4 oz dark chocolate, chopped
  • ¼ cup cream


1. Pre-heat oven to 350 degrees. 2. Butter an 8x8 inch baking pan. 3. Blend cottage cheese in a food processor until it's the consistency of ricotta cheese. 4. Melt the dark chocolate in a mixing bowl. When completely melted, stir in cottage cheese. Then add the maple syrup, eggs, and vanilla extract. Stir in cocoa, almond flour, and salt. Chop the other 2 ounces of dark chocolate and stir into batter. 5. Transfer the batter to your baking pan and bake for 30 minutes. 6. Remove from oven and set aside to cool completely. 7. To make the ganache, chop 4 ounces of chocolate. Heat the cream until just about to boil. Pour over chopped chocolate and let sit for 2-3 minutes. Stir until smooth. 8. Spread the ganache over the brownies and let set in the refrigerator. Once chilled, enjoy!

Protein Pancakes


  • 3 eggs
  • 2 tbsp of agave or honey
  • 1 cup Good Culture cottage cheese
  • ½ cup of flour
  • 1 tsp of baking powder
  • ¼ tsp kosher salt


1. Place the first 4 ingredients in food processor and mix. 2. Measure out dry ingredients in a bowl. 3. Combine wet and dry ingredients together. 4. Heat saute pan with butter, oil or oil spray. 5. Pour 1 tbsp of mixture onto the pan. 6. Cook for 2 minutes on each side or until golden brown. 7. Serve.

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