Eggless Gluten Free Peach Pecan Cottage Cheese Bowl
Ripe summer peaches, creamy full-fat cottage cheese, and warm cinnamon-spiced pecans come together in a bowl that feels indulgent but takes almost no time to pull off. The contrast of textures is what makes it so satisfying — silky, cool cottage cheese against juicy peach slices and those toasty, crackling pecans. Toasting the nuts in a dry skillet with cinnamon and salt is a small step that pays off enormously, turning a simple handful of pecans into something that smells like it came out of a bakery. A drizzle of honey ties everything together, and stirring in a splash of vanilla before you pour it on adds a subtle warmth that elevates the whole dish. Because every ingredient here is naturally free of eggs, there's nothing to swap or substitute — it just works as written. This is the kind of recipe that's equally at home as a quick breakfast, a post-workout snack, or even a light dessert when peaches are at their peak.
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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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