Chia Protein Bread with Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g low-fat quark
- 2 medium egg (s)
- 2 egg whites
- 50 g hazelnuts or walnuts, round
- 40 g almonds, round, with shell
- 40 g chia seeds
- 60 g flaxseed meal
- 3 tablespoon sunflower seeds
- 3 tablespoon pumpkin seeds
- 2 tablespoon sesame seeds
- 2 tablespoon water, hot
- 0.5 ½ pack baking powder
- 0.5 teaspoon ½ salt
- 1 teaspoon turmeric powder
Print Recipe
Pin Recipe Instructions
- Let the chia seeds soak in hot water. In the meantime, mix the eggs, egg white and quark together well in a bowl, then stir in the almonds, nuts, flax seeds, sunflower seeds, pumpkin seeds (save one tablespoon each of the seeds), add salt and baking powder and knead until you get a smooth dough.
- Let the dough rest for 5 minutes, then knead in the chia seeds and let rest in the refrigerator for another 5 - 10 minutes.
- Line a loaf pan with baking paper, shape the dough into a loaf, place in the loaf pan and sprinkle with the remaining seeds and sesame seeds.
- Cover the bread with aluminum foil and bake for 20 minutes at approx. 190 ° C (top / bottom heat), remove the aluminum foil after 20 minutes and bake again, depending on the baking performance of the oven, for 50 - 60 minutes. Let cool and fall out of the mold.
- 3 slices of bread with a little quark and cucumber are delicious and filling for breakfast.
- The bread also tastes delicious with soups and salads.
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