Spring Quark Made from Sprouted Sunflower Seeds
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g sunflower seeds
- 1 clove garlic
- 1 lemon (s)
- 0.5 teaspoon ½ fenugreek seeds
- 1 teaspoon salt
- 100 ml almond milk (almond drink)
- 1 small onion (s)
- Paprika powder
- pepper
- chives
Print Recipe
Pin Recipe Instructions
- Soak the sunflower seeds overnight, place in a sieve and rinse, then allow to germinate in a sieve over a bowl for about two days. Rinse under running water in the morning and evening.
- Put the sprouted sunflower seeds together with the clove of garlic, lemon juice, salt, fenugreek seeds and almond milk in the blender and mix well for 90 seconds on the highest setting. If the mixture is too firm, add a little almond milk, but not too much.
- Put the quark in a bowl, finely chop the onion and herbs and stir in, season with paprika and pepper and, if necessary, a little salt.
- Note: In this basic variant with sprouted sunflower seeds, the quark becomes a little brownish, this is due to the germs. It should also be eaten fresh as possible and should not be left in the refrigerator for more than one, at most two days.
- The quark can of course also be made from germinated sunflower seeds, then it can be kept in the refrigerator for a little longer. However, it is then no longer basic and has fewer nutrients.
- The quark fits e.g., great with meatballs, falafel, etc., in kebab, as a spread, as a dip for vegetables and can even be used as a basis for a salad dressing. To do this, you have to dilute it with a little almond milk or oil.
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