John Myers
Ingredients for 1 servings:
- 500 g low-fat curd cheese
- 150 g flaxseed
- 200 g carrot(s)
- 40 g konjac flour
- 8 eggs
- 1 ½ tsp salt
- 50 g almond flour
- 50 g sunflower seeds
- 50 g walnuts, chopped
- 1 sachet of baking powder
- 1 tbsp, heaped baking soda
- 50 ml water
- 50 g oat bran
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 31 minutes
Low-carb
In a mixer, stir the quark and mix it with the water until it forms a homogeneous mass and is easy to stir. In France, where I live, we use Fromage Blanc, which is a bit more runny than German low-fat quark. While stirring, slowly sprinkle in the konjac flour to avoid lumps. Finely grate or shred the carrots. Stir in the beaten eggs and then slowly stir in all the other ingredients, one at a time, including the grated carrots, but only half of the sunflower seeds. Let the dough knead in the mixer for 10 minutes. With the mixer turned off, repeatedly bring any unkneaded edges to the dough hook with a spoon, and then knead again. Pour everything into a greased, oblong bread pan and press the remaining sunflower seeds firmly onto the top. Then, ideally, cut the dough diagonally four times. Bake the bread in a preheated oven at 200°C (top/bottom heat) for 1 hour on the middle rack. Immediately remove from the pan after baking and turn it several times while cooling. Tastes delicious toasted. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.
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