Low-carb bread

Ingredients for 1 servings:

• 300 g quark
• 4 eggs
• 100 g almonds, ground or hazelnuts
• 50 g flaxseed
• 25 g chia seeds
• 25 g hemp flour
• 5 tbsp wheat bran
• 1 packet of baking powder
• 1 pinch of salt
• 50 g sunflower seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Mix the quark, eggs, and chia seeds and let it rest for a moment. Then add all the other ingredients to the bowl and mix well. Mix in some of the sunflower seeds and keep the rest for sprinkling on top. Line a loaf pan with baking paper (to make it easier to remove them later), scatter a few sunflower seeds on the bottom, and spread the finished batter evenly on top. Sprinkle a few sunflower seeds on top as well. If the amount isn’t enough, simply increase or omit the seeds as desired. Bake at around 180°C (convection oven) for around 45-50 minutes. Since I don’t like a hard edge, I folded the rest of the baking paper over it while baking; this keeps it softer. The bread rises a little and stays very moist. If desired, you can also grate carrots or zucchini and add them to the batter.