Four-seed protein bread

Ingredients for 1 servings:

• 250 g low-fat curd cheese
• 6 egg yolks
• 80 ml coconut flakes
• 2 tbsp almonds, grated
• 1 tbsp sesame seeds
• 3 tbsp flaxseed, crushed
• 1 tbsp chia seeds
• 80 ml oat flakes, fine
• 1 packet of baking powder
• ½ tsp salt
• 6 egg whites

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 25 minutes

gluten-free, optionally lactose-free, low carb

Preheat oven to 180°C. Separate the eggs and beat the egg whites with a little salt until stiff. Mix together the egg yolks and the remaining ingredients. If you don’t have one of the smaller ingredients (e.g. chia seeds, sesame seeds, almonds, etc.), you can easily omit it. Carefully fold the stiffly beaten egg whites into the mixture and pour into a loaf pan lined with baking paper. Bake at 180°C for approximately 70-80 minutes, then remove the bread from the pan and let it cool on a wire rack. For a lactose-free bread, replace the low-fat quark with lactose-free quark. If the bread with 80g coconut flakes reminds you too much of a cake, you can simply use 40g coconut flakes and 40g coconut flour. Carbohydrate content under 1.5%.