Blueberry Coconut Buns

Ingredients

• 150 g Whole wheat flour
• 150 g spelt flour
• 1.5 tsp Baking Powder
• Pinch Salt
• 50 g Brown sugar
• 4 tbsp rapeseed oil
• 250 g low-fat quark
• 1 egg
• 5 tbsp Milk (3.5% fat)
• 120 g Blueberries
• 4 tbsp Coconut flakes

Instructions

1. 1.

   Combine the flours, baking powder, and salt in a bowl. Add the sugar and mix. Add rapeseed oil, quark, egg, and 4 tbsp of milk and process with the kneading hooks of a hand mixer into a smooth dough.

2. 2.

   Wash the blueberries, pat them dry, and mix them with the coconut flakes into the dough.

3. 3.

   Line a baking sheet with parchment paper. Shape 9 round buns with floured hands and place them on the baking sheet. Brush the blueberry-coconut buns with the remaining milk and bake in a preheated oven at 200 °C (180 °C convection; Gas: Level 3) for 12–15 minutes.