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Flour-free chestnut bread

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Ingredients for 1 servings:

  • 100 g oat flakes
  • 100 g sunflower seeds
  • 100 g chestnut(s), peeled, cooked
  • 50 g flaxseed
  • 1 tsp salt
  • 2 tsp baking powder
  • 3 m.-sized eggs
  • 400 g quark

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Preheat oven to 180°C (top/bottom heat). Finely chop the chestnuts and mix them with the oats, kernels, and seeds with the baking powder. Add the quark and eggs with the salt and whisk to combine. Line a baking dish with baking paper and pour in the batter. Bake the bread in the hot oven for about 90 minutes, covering if necessary. Remove from the dish after 45 minutes and continue baking. The bread should sound slightly hollow when tapped on the bottom. It’s quite moist. It also tastes good toasted.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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