John Myers
Ingredients for 1 servings:
- 50 g sunflower seeds
- 50 g flaxseed, crushed
- 50 g wheat bran
- 50 g protein powder, neutral (e.g. available in drugstores)
- 2 eggs, size M
- 250 g low-fat curd cheese
- 1 tsp, heaped baking powder
- 1 tsp salt
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
guaranteed success, low in carbohydrates, healthy and versatile
Preheat the oven to 200°C (top/bottom heat). Combine the dry ingredients, add the quark and eggs, and knead into a dough. Let the dough rest for 10 minutes. The flaxseeds will then swell and the dough will firm up a bit. Shape a loaf of bread and bake in the hot oven for about 40 minutes. I simply use baking paper on a rack for this. Tips: Optionally, you can cut into the bread with a knife before baking; a little deeper, about 1 cm. Sprinkle with sunflower seeds, pressing them down lightly if necessary. But that’s just for the look. The truly ingenious thing about this recipe is that it always works and is so versatile. You can use pumpkin seeds, crushed walnuts, sesame seeds, mixed salad seeds, etc. instead of the sunflower seeds. I’ve even baked it with 25 g of pine nuts and 25 g of sliced sun-dried tomatoes. Actually, almost any type of seed or nut that is low in carbohydrates can be used.
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