Low-Carb Almond Flour and Oat Bran Breads

Ingredients

• 500 g Low-fat quark
• 150 g oat bran
• 125 g almond flour (partially sifted)
• 50 g ground flaxseed (5 tbsp)
• 1 tsp salt
• 4 eggs (medium size)
• 1 tsp turmeric powder
• 2 tsp Baking powder
• 1 tbsp sesame seeds (15 g)
• 1 tbsp pumpkin seeds (15 g)

Instructions

1. 1.

   Drain the quark well. Mix oat bran with almond flour, 4 tbsp flaxseed and salt. Whisk the quark in a bowl with eggs and turmeric until smooth. Add the oat‑bran mix and combine thoroughly. Let rest for about 15 minutes, then fold in the baking powder.

2. 2.

   Line a baking sheet with parchment paper. Divide the oat‑bran quark mixture into four portions and place them on the sheet with enough space between. Shape each portion into a long loaf and make four shallow slashes across each one.

3. 3.

   Mix the remaining flaxseed with sesame and pumpkin seeds, then sprinkle over the loaves. Bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 25 minutes. Remove and cool on a wire rack.