Poppy seed, banana & cranberry cottage cheese pie (sugar-free)

When I was having on my mind this cream cheese poppy seed tart but there was no chance to make it, I prepared this dessertish breakfast instead:) It’s sugar-free, protein-packed, and with a hint of coconut. Sweetened with bananas, and with a bit of cranberry sourness. Could be eaten either for breakfast, lunch or as a dessert with honey, yogurt or creme fraiche.
Takes 40 mins (15 mins preparation + 25 mins baking)
Serves 4-6

Ingredients

450 g cottage cheese (any other soft white cheese)
1 large egg
1/2 cup greek yogurt (or homemade yogurt)
2 tbsp rice flour
2 tbsp coconut flour
1 tsp cinnamon
pinch salt
2 bananas
1/2 cup ground poppyseeds
handful cranberries, rinsed and drained
1/4 cup flaked almonds for topping
honey, yogurt and cranberries for serving

Directions

Preheat the oven to 180°C/350°F.  Lightly grease and flour a medium baking dish or a few ramekins (I used a 18 cm square baking dish).

In a medium bowl, combine the cottage cheese, egg and yogurt. Add the flours, cinnamon, salt and mix everything well with a fork or a potato masher (for smoother texture, pulse the mixture in a blender or food processor).

Grind poppy seeds in a hand/coffee grinder or food processor cup.
Alternatively, you can prepare them in advance: combine the poppy seeds and water in the mixing bowl until they are just covered. Leave to stand for 1-2 hours. Grind with a mortar and pestle.
Divide approx. 1/4 of the cheese mixture and place it in another mixing bowl. Combine with the ground poppy seeds.

Peel and slice the bananas. Spread 3/4 of cottage cheese mixture into the baking dish. Arrange the slices of bananas over, press them into the batter. Scatter the cranberries over the bananas. Top with the poppy seed mixture, distributing it evenly with spatula. Bake for 20-25 mins until golden brown and set in the middle. Allow to cool for about 5-10 minutes. Serve hot or cooled with yogurt, almond flakes, berries and honey.

Bon Appétit!

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