Low-carb 5-seed bread

Ingredients for 1 servings:

• 150 g sunflower seeds
• 100 g walnuts
• 100 g pecans
• 100 g almonds, ground
• 50 g almonds, chopped
• 50 g flaxseed meal
• 2 tsp, leveled baking powder
• 1 tsp, leveled baking soda
• 1 tbsp coconut oil
• 500 g low-fat curd cheese
• 3 m.-sized eggs

Instructions

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

flour-free, gluten-free, nutty

Preheat the oven to 200°C (top/bottom heat). Finely chop the walnuts and pecans and mix with the sunflower seeds, almonds, and flaxseeds. Mix the baking powder and baking soda into the dry mixture. Add the coconut oil, quark, and eggs and whisk until smooth. Pour the batter into a baking pan lined with baking paper and bake the bread on the middle rack at 200°C (400°F) for about 40 minutes until browned. Remove from the baking pan and bake for a further 5 minutes. Turn off the oven, wedge a wooden spoon in the oven door, and let the bread bake for a further 15 minutes. It should sound hollow when tapped on the back, and the sides should no longer be sticky.