Name: High-Protein Pea Bread
Ingredients: 1½ cups thawed green peas, patted dry (about 7½ ounces); 1 cup cottage cheese; 3 large eggs; 1 tablespoon olive oil; 1 cup unflavored pea protein powder; 1 cup oat flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon garlic powder; 1 teaspoon dried Italian seasoning; 1 cup shredded mozzarella cheese; 2 tablespoons pumpkin seeds; 1 tablespoon sunflower seeds; 2 tablespoons shredded Parmesan cheese; 1 teaspoon sesame seeds

Ingredients

Scale

This recipe makes one standard loaf.

Blended Pea Wet Base

1½ cups thawed green peas, patted dry (about 7½ ounces)
1 cup cottage cheese
3 large eggs
1 tablespoon olive oil

Dry Ingredients

1 cup unflavored pea protein powder
1 cup oat flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon dried Italian seasoning

Cheese and Topping

1 cup shredded mozzarella cheese
2 tablespoons pumpkin seeds
1 tablespoon sunflower seeds
2 tablespoons shredded Parmesan cheese
1 teaspoon sesame seeds

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Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it. The grease helps the parchment stay in place and the loaf release cleanly. Leave some overhang so you can lift the bread out later.

Step 2: Blend the Wet Base

Add the thawed green peas, cottage cheese, eggs, and olive oil to a blender or food processor. Blend until mostly smooth. A few tiny flecks of pea are fine, and they add rustic character. Scrape down the sides once or twice for an even blend.

Step 3: Transfer to a Bowl

Pour the blended mixture into a large mixing bowl. Use a spatula to get all of it out of the blender.

Step 4: Add the Dry Ingredients

Add the pea protein powder, oat flour, baking powder, salt, garlic powder, and Italian seasoning to the bowl.

Step 5: Mix the Batter

Stir until a thick, uniform batter forms. Because pea protein absorbs a lot of liquid, the mixture will thicken quickly. Mix until no dry pockets remain, but don’t beat it excessively.

Step 6: Fold in the Mozzarella

Fold in the shredded mozzarella, reserving a little for the topping. Distribute it evenly so each slice has cheesy pockets.

Step 7: Fill the Pan

Transfer the batter into the prepared loaf pan. Use a spatula, slightly dampened if the batter is sticky, to smooth the surface into an even layer.

Step 8: Add the Toppings

Sprinkle the remaining mozzarella, the Parmesan, pumpkin seeds, sunflower seeds, and sesame seeds over the top. Gently press the seeds into the batter so they stay put during baking and slicing.

Step 9: Bake

Bake for 45 to 55 minutes, until the loaf is firm, golden, and a toothpick inserted in the center comes out mostly clean. Begin checking at 45 minutes. If the top browns too quickly, tent it loosely with foil for the last 10 to 15 minutes.

Step 10: Cool in the Pan

Let the bread cool in the pan for 15 minutes. This gives the structure time to set so the loaf doesn’t crumble when you remove it.

Step 11: Cool Completely

Lift the loaf out with the parchment and place it on a wire rack. Let it cool completely before slicing. This step really matters in a high-protein, gluten-free-style loaf, because the crumb continues to firm up as it cools.

Step 12: Slice and Serve

Slice and serve fresh or toasted with your favorite savory toppings.