Pomegranate Pistachio Cottage Cheese Bake Recipe
This Pomegranate Pistachio Cottage Cheese Bake is a delightful and nutritious baked dish that combines creamy cottage cheese with crunchy pistachios and juicy pomegranate arils. Lightly sweetened with honey or maple syrup and flavored with cardamom and vanilla, it makes a perfect breakfast, brunch, or healthy dessert option. The almond flour gives it a gentle, nutty texture while keeping it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cups full-fat (4%) cottage cheese
- 3 large eggs
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/2 cup shelled pistachios, roughly chopped
- 3/4 cup pomegranate arils (seeds)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round pie dish or an 8×8-inch baking pan to prevent sticking.
- Blend base mixture: In a blender or food processor, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract, blending until the mixture is smooth and creamy.
- Add dry ingredients: Transfer the blended mixture into a bowl and gently stir in the almond flour, baking powder, and ground cardamom until fully incorporated.
- Fold in nuts and fruit: Carefully fold in half of the chopped pistachios and two-thirds of the pomegranate arils to distribute them evenly throughout the batter.
- Prepare for baking: Pour the batter into the prepared dish, smoothing the top with a spatula. Sprinkle the remaining pistachios and pomegranate arils on top as a decorative and textural finishing touch.
- Bake until set: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the bake is firm and lightly golden. Once done, remove from the oven and let cool for about 15 minutes before slicing and serving.
Notes
- For a dairy-free alternative, substitute the cottage cheese with a thick silken tofu or vegan cream cheese, but note the texture may vary.
- Adjust the sweetness by modifying the amount of honey or maple syrup to suit your taste preferences.
- Ensure to chop pistachios roughly for added texture and visual appeal.
- This bake can be served warm or chilled, making it versatile for different occasions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Using almond flour keeps this recipe gluten-free and adds a nice nutty flavor complementing the pistachios.
Keywords: pomegranate pistachio bake, cottage cheese bake, gluten-free breakfast, healthy baked dessert, almond flour bake, cardamom dessert, nutritious brunch recipe
