Pistachio-almond bread, low carb

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 3 m.-sized eggs
• 130 g pistachios, chopped
• 200 g almonds, ground
• 50 g flaxseed meal
• 50 g sunflower seeds
• 2 tbsp psyllium husks
• 1 tsp, leveled salt
• 1 packet of baking powder
• 1 tbsp coconut oil

Instructions

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

nutty grain bread, flour-free

Preheat the oven to 200°C (top/bottom heat). Combine all dry ingredients in a bowl, add salt and baking powder, and mix. Whisk the dry mixture with the quark and eggs. Add the coconut oil. It enhances the nutty flavor. Pour the batter into a baking pan lined with baking paper and bake for 40 minutes. Then remove the bread from the pan and bake for at least another 20 minutes without the pan. When the bread no longer crackles on the sides when gently pressed, it’s done. I used a 250g bag of unsalted, roasted pistachios and removed the shells. This yielded about 130g of pistachios, which I crushed in a mortar and pestle. Don’t chop the pistachios too finely, but you can also use raw pistachios.