Onion Dill Bread

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When we lived in Kansas my mother used to make a wonderful yeast bread recipe my Aunt in Dallas sent her.  It was called  Onion Dill Bread.  It had a bunch of cottage cheese, minced onion and dill in it.  When you cooked it it was so moist you could hardly cut it until it cooled off some or it would get packy.  I thought about that bread today and decided to try the low-carb MIM (Muffin in a minute) like onion-dill bread.  I just made one and man, oh, man was it ever close in taste!  I bought a little plastic container at Walmart the other day shaped like a slice of bread and baked my Onion-Dill MIM in it and it came out almost looking like a real slice of bread.  This makes wonderful hot rolls for dinner.  For that I would double the recipe and dip into 12 greased/non-stick mini muffin cups.  You don’t have to use a blender/processor to make this, but if not, be sure to mash out the lumps in the cottage cheese a bit with the back of a spoon instead.  If still in Induction, substitute sour cream for the cottage cheese.

INGREDIENTS:

1/4 c. + 1 T. flax meal (preferably dark, but golden is OK)

1 T. melted butter

2 T. cottage cheese (substitute sour cream if still on Induction)

1 egg

1/2 tsp. baking powder

1/4 tsp. dried dill

2 tsp. oat fiber

1/4 tsp. onion powder

Pinch salt

DIRECTIONS:

Melt butter and place in blender/food processor.  Add cottage cheese (or sour cream) and pulse.  Add egg and pulse.  Add baking powder, dill minced onion and pulse.  Add flax meal last and pulse one last time to smooth batter.  Scrape with rubber spatula into container of desired shape.  I used a sandwich shaped container designed for kids lunchboxes.  Microwave on HI for 1 minute.  Run knife around edges to separate from container and tip out so bottom can “dry off”.   Slice if desired and serve hot with butter.

NUTRITIONAL INFO: Makes 1 serving which contains:

342 calories

28.9 g  fat

10.8 g  carbs

7.9 g  fiber

2.9 g  NET CARBS

13.6 g  protein

135 mg sodium