Chia nut corners

Ingredients for 1 servings:

• 30 g chia seeds
• 50 g almond flour, defatted
• 50 g pumpkin seed flour, defatted
• 20 g oat bran
• 50 g protein powder, neutral
• 30 g xylitol (sugar substitute)
• 1 tsp baking soda or baking powder
• 100 g low-fat curd cheese or quark
• 1 egg(s)
• 130 ml water
• 1 pinch of salt
• 2 tbsp orange marmalade or apricot marmalade
• 2 tbsp water
• 1 tbsp brandy or rum
• 50 g butter
• 30 g xylitol (sugar substitute)
• 1 packet of vanilla sugar
• 6 tbsp water
• 200 g hazelnuts, coarsely ground

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

low carb, sweets also for diabetics

In a jar, mix the apricot or orange marmalade with about 2 tablespoons of water and 1 tablespoon of brandy and set aside. In a dry mix, mix the chia seeds, flour, baking powder, xylitol, salt, and egg white powder. Separately, whisk the quark, egg, and a pinch of salt well, then stir into the flour mixture to form a dough. Let the dough rest for about half an hour. Then, place it on a baking sheet lined with baking paper and roughly spread it out. Cover with plastic wrap, then roll out the dough. Remove the plastic wrap. Drizzle the previously mixed apricot or orange marmalade over the dough and spread it evenly to the edges. Preheat the oven to 180 degrees (fan). Melt the butter in a saucepan, add the xylitol, vanilla sugar, and about 6 tablespoons of water, and bring to a boil briefly. Stir in the nuts (almonds). If the mixture is too solid, add another 1-2 tablespoons of water and stir well. Now spread the nut mixture evenly over the dough and press down lightly. Bake at 180°C for about 25-30 minutes. Check occasionally to make sure the pastry isn’t getting too dark. While still warm, cut into squares, and if you want the nut wedges to be triangular, cut diagonally into triangles. I’m usually too lazy for that, so my nut wedges always have one extra wedge. Take them off the baking sheet when they’re cold. And if you really want nut wedges with chocolate wedges, you’ll have to add chocolate glaze. And of course you can use more jam and more brandy, but then it gets tight on low-carb. Different types of nuts and almonds can also be added. Some people like it sweeter, others more bitter, and you can play around with xylitol like you would with sugar – everyone has their own taste, everyone as they please.