This recipe and the picture are from my Personal Trainer colleague, Rabea Kiess, in Germany. I know her for many years and love her food blog and even more so her healthy and super delicious recipes. If you are interested to find out more about Rabea and her food blog http://personal-trainer-koeln.de/ (it is in german though). Or follow her on Instagram.
Thank you, Rabea!!!!
Doesn´t the picture alone make your mouth water?
Yes, it is a bread recipe today! A delicious, healthy, low carb & glutenfree bread
Now some of you might sit there with eyes wide open in front of your computer and wonder “What on earth is Quark?” Quark is very well known for many many years in the German speaking countries. In dictionaries it gets translated as `curd´ or `cottage cheese´, which is not entirely true, as Quark does not contain any rennet or added salt. And it does not look like cottage cheese either.
Its consistency is a bit like Greek Yogurt and less thick then cream cheese, but it has almost double the amount of protein in it.
Greek yogurt about 7g per 100g serving
Quark about 14g per 100g serving
Furthermore it is low in fat and very versatile. In Germany we eat it with fruits and nuts for breakfast. If you add fresh herbs to it it makes a delicious spread on bread or you use it as a dip for crudités. And we bake with it – cakes or, like in this case, a bread.
- 300g ground almonds
- 25g Chia seeds
- 25g ground linseeds
- 1 tbs glutenfree baking powder
- 500g Quark (as an alternative in Kenya use Brown`s Greek yogurt and Cream cheese – 250/250)
- 1 tbs apple cider
- 1 tsp salt
- sunflower, pumpkin seeds or maybe sesame seeds … as you like
– Mix all the dry ingredients together first
– then add the Quark and the vinegar and mix well. It is important that the
baking powder gets evenly worked into the dough. (I made that mistake
– put the dough into a bread baking tin (grease it with cocnut oil before), press it
– bake the bread for 50-60 min at 180 degrees celsius in the oven
– Leave it to cool before serving.
My family loves the bread and it is a delicious glutenfree alternative to regular bread.
And…. I made the Quark myself last weekend. It was not as difficult as I thought it would be.
- Take 1 liter of butter milk and put it in a oven proof dish.
- Put it for 2 hours at 100 degrees celsius in the oven
- Take it out and let it cool down
- Pass it through a cheese cloth or nut milk bag and let it rest for about 1-2 hours until most of the liquid is out.
- Store in the fridge!