Black Pepper Free Gluten Free Peach Pecan Cottage Cheese Bowl
Sweet, juicy peaches and toasty cinnamon pecans over creamy cottage cheese — this bowl is the kind of breakfast or snack that feels indulgent without requiring much effort at all. The cottage cheese base brings a satisfying protein punch, while the full-fat version keeps things rich and luscious in a way that lighter alternatives just can't match. Toasting the pecans in a dry skillet is a small step that makes a huge difference, coaxing out a deep, nutty aroma that pairs beautifully with the warm cinnamon and salt toss. A honey drizzle ties everything together, and the optional vanilla stirred right into the honey before drizzling adds a lovely aromatic layer. For anyone navigating a black pepper restriction, this recipe is naturally a safe haven — every ingredient is warm and fragrant without a single crack of pepper in sight. It comes together in minutes, uses simple whole ingredients, and works just as well as a light lunch or an afternoon treat as it does first thing in the morning.
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Learn more →Ingredients
2 servings
- ½ cup pecan halves
- ¼ tsp ground cinnamon
- ⅛ tsp fine salt
- 2 cups full-fat cottage cheese
- 2 medium ripe peaches, pitted and sliced
- 2 tbsp honey
- ¼ tsp vanilla extract (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and a shade darker, about 3–4 minutes. Watch closely, as they can burn quickly. Remove from heat and toss immediately with the cinnamon and salt.
- 2
Divide the cottage cheese evenly between two bowls.
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