Seeded Protein Bread
Bread from nuts, seeds and quark – dense, moist, keeps for days.
Nutrition per serving
262kcal3.6 gCarbs2.1 gSugar14.7 gProtein20.1 gFat7.5 gFibre
Ingredients
- 200 g ground almonds
- 100 g flaxseed
- 100 g sunflower seeds
- 50 g pumpkin seeds
- 275 g egg
- 250 g low-fat quark
- 20 g psyllium husks
- 12 g baking powder
- 5 g spices
Preparation
- Mix all the dry ingredients.
- Whisk the eggs and quark, knead them into the dry mixture and let it rest for 10 minutes – the psyllium husks bind the moisture.
- Fill into a greased loaf pan, smooth the top and score it.
- Bake at 170 °C fan (338 °F) for about 60 minutes (skewer test). Cool completely before slicing.
Around 3 g of carbs per slice instead of 20–25 g for wheat bread. For me the most important building block for replacing bread meals without giving up the ritual – the effect in the CGM (n = 1) is unmistakable.
Bread from nuts, seeds and quark – dense, moist, keeps for days.
Ingredients
- 200 g mandeln_gemahlen
- 100 g leinsamen
- 100 g sonnenblumenkerne
- 50 g kuerbiskerne
- 275 g ei
- 250 g magerquark
- 20 g flohsamenschalen
- 12 g backpulver
- 5 g gewuerze
Preparation
- Mix all the dry ingredients.
- Whisk the eggs and quark, knead them into the dry mixture and let it rest for 10 minutes – the psyllium husks bind the moisture.
- Fill into a greased loaf pan, smooth the top and score it.
- Bake at 170 °C fan (338 °F) for about 60 minutes (skewer test). Cool completely before slicing.
Around 3 g of carbs per slice instead of 20–25 g for wheat bread. For me the most important building block for replacing bread meals without giving up the ritual – the effect in the CGM (n = 1) is unmistakable.