Low-carb quark bread

Ingredients for 1 servings:

• 300 g low-fat curd cheese
• 3 m.-sized eggs
• 5 tbsp soy flour, organic, full-fat, slightly heaped
• 10 tbsp water
• 100 g ground almonds
• 100 g flaxseed meal
• 4 tbsp spelt bran, slightly heaped
• 2 tbsp wholemeal spelt flour, slightly heaped
• 1 packet of baking powder
• 1 tsp salt, slightly heaped
• 10 tbsp sunflower seeds, sesame seeds, pumpkin seeds, etc. if desired
• e.g. sunflower seeds or sesame seeds to sprinkle on the bread before baking

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

wholesome and good, without wheat flour, for a loaf pan

Preheat the oven (electric oven 170°C, fan oven 150°C). Line a loaf pan (loaf pan, length approx. 30 cm, width approx. 10 cm) with baking paper to prevent the bread from sticking. Combine the quark and eggs. Add the soy flour (sifted if desired) and water and stir in. Mix the almonds with the flaxseed, spelt bran, spelt flour, baking powder, salt, and sunflower seeds. Add the dry ingredients to the wet ingredients and mix everything well with a large spoon. You don’t need a mixer or dough hook for this; the batter will have the consistency of a sponge cake. Let it rest briefly, then pour it into the pan and sprinkle with the seeds of your choice. Press down lightly, if necessary. Bake in the preheated oven for approx. 45 minutes. Turn off the oven and leave the bread in the oven for a while longer.