Lupin Free Gluten Free Peach Pecan Cottage Cheese Bowl
Ripe summer peaches, creamy cottage cheese, and warm toasted pecans come together in a bowl that feels indulgent but takes almost no time to pull off. The pecans get a quick toast in a dry skillet with cinnamon and salt, which coaxes out a deep, nutty fragrance that makes the whole dish smell incredible. Full-fat cottage cheese provides a rich, protein-packed base that balances the sweetness of the fruit and honey beautifully. A drizzle of honey ties everything together, and a splash of vanilla stirred in before drizzling adds a subtle warmth that elevates the whole thing. For anyone navigating lupin sensitivities, this recipe is naturally free of that legume-derived ingredient without any substitutions or workarounds — just straightforward, wholesome components. It works equally well as a satisfying breakfast, a light lunch, or an easy dessert that looks far more impressive than the effort involved.
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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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