Low-carb bread fresh from the oven
Low-carb is a popular form of nutrition that is mainly intended to reduce weight. When the body cannot absorb enough energy from carbohydrates, the metabolism switches to alternative energies. This is done using the body’s own energy from fat reserves.
Many crunchy nuts, grains, and seeds
Bought alternatives contain unhealthy flours, often also sugar, emulsifiers, preservatives, and many other things that we can do without. Those who bake themselves know what is in it. Namely all the good ingredients your bread needs. We are talking about nuts, kernels, grains, and all kinds of seeds. What is not in it? Wheat flour and additional sugar. Your bread doesn’t need these ingredients at all, because as a healthy low-carb slice it looks pretty good anyway.
So this delicious bread fits almost all low carb diets, as well as to gluten-free diets. If you want, you can also make it lactose-free or vegan by choosing a lactose-free or vegetable alternative for the quark.
Because of the quark in the bread, you should keep the bread in the refrigerator. There it stays fresh for about 4-5 days.
Ingredients for a crate of Low-Carb bread
A total of 600g-650g nuts, seeds, and grains are needed! We have used the following
75g sunflower seeds
75g pumpkin seeds
50g pine nuts
70g chopped hazelnuts
50g whole hazelnuts
80g chopped almonds
40g Chia seeds + 40ml water
200 g low-fat curd or sour cream
2 tablespoons of oil
Oat or buckwheat flakes
honey or agave syrup
Soak the 40g Chia seeds in 40 ml of water for about an hour
Preheat the oven to 175 degrees.
Mix all dry ingredients in a bowl.
Then stir in the remaining ingredients: Low-fat curd cheese/schmandam, oil, eggs, swollen chia seeds.
Put the dough into a greased baking tin and bake for 55 minutes.
If it gets too dark, cover with aluminum foil or baking paper.