Low Carb Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g low-fat quark
- 6 egg (s)
- 2 teaspoons salt
- 200 g carrot (s)
- 2 tablespoon almond (s), chopped
- 4 tablespoon flaxseed, crushed
- 50 g bran (wheat bran)
- 250 g bran (oat bran)
- 4 tablespoon sunflower seeds or pumpkin seeds
- 1 packet baking powder
- Fat, for the shape
- Oatmeal, or sunflower seeds, or pumpkin seeds, for sprinkling
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees top and bottom heat.
- Roughly grate the carrots and mix with the remaining ingredients to form a dough.
- Grease a 30 cm long loaf pan well. Pour the batter evenly into the loaf pan. Sprinkle the top of the batter with additional sunflower seeds or oatmeal.
- Bake the bread on the middle rack for 60 minutes.
- After baking, take the bread out of the mold as early as possible and let it cool down well. Then wrap the bread in bread paper and store in the refrigerator. It stays fresh for 4-5 days and tastes really delicious.
- My advice:
- Brush the bread with butter and then sprinkle with salt and chives.
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