John Myers
Ingredients for 1 servings:
- 2 m.-sized eggs
- 150 g pumpkin, zucchini or carrot
- 250 g low-fat curd cheese
- 50 g flaxseed
- 20 g chia seeds
- 50 g almonds, ground
- 75 g coconut flour or a mixture of other low-carb flours
- 1 packet of baking powder
- Salt
- 2 tbsp apple cider vinegar
- 125 ml water, hot
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 25 minutes
for a 27 cm loaf pan
Pour boiling water over the flour (I used 60 g coconut flour and 15 g pumpkin seed flour) and let it soak for at least 2 hours. Prepare a 27 cm baking pan. Preheat the oven to 180°C (350°F). Finely grate the pumpkin and sprinkle with salt. Separate the eggs and beat the egg whites until stiff. Mix the egg yolks with the quark. Coarsely grind the flaxseed and mix with the almonds, chia seeds, and the soaked flour. Squeeze out the pumpkin flesh and add it. Season with salt to taste. Stir in the apple cider vinegar and baking powder and let the batter soak for about 10 minutes. Fold in the beaten egg whites and pour the mixture into the baking pan. If desired, sprinkle seeds on top. Bake the bread for 60 minutes. The vegetables make the bread very moist and low in calories. The coconut flour and almonds give it a mildly sweet flavor. If you make 12 slices, each slice has 97 kcal.
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