Gluten-free Protein Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g quark
- 4 egg (s)
- 50 g almond (s), round
- 50 g flaxseed, crushed
- 2 tablespoon flea seeds
- 1 tablespoon rice flour
- 0.5 ½ pack baking powder, gluten-free
- 1 pinch (s) salt
- 1 tablespoon, heaped hazelnuts
- 1 tablespoon, heaped walnuts
Print Recipe
Pin Recipe Instructions
- Put everything except the walnuts and hazelnuts in a bowl and stir to a batter. Put the relatively liquid dough in a greased loaf pan. Now mix the hazelnuts and walnuts in a small bowl and sprinkle on the dough.
- Bake the bread at 170 ° C for 35 minutes. Let the finished bread cool down briefly and then topple it out of the mold.
- Instead of the nuts, other ingredients can be used as a topping if you like.
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