Cakes & pastries

Quark bun with linseed flour

Name: Quark bun with linseed flour
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: For 4 rolls
Ingredients: 150 g low-fat curd; 2 eggs; 40 g of psyllium; 1 tbsp chia seeds; 1 tbsp Rapunzel Sesame not hulled; 1 tbsp Rapunzel linseed flour; 1 tbsp Rapunzel coconut flour; 2 tsp baking powder; 1/2 tsp Rapunzel sea salt; 1 pr. fresh nutmeg, grated; Sesame for sprinkling optional: 1 tbsp almond oil virgin; optional:

40 Min.

For 4 rolls

Info

Perptime 10 Min.
Baketime 30 Min.

Ingredients

Portions

150 g low-fat curd
2 eggs
40 g of psyllium
1 tbsp chia seeds
1 Sesame not hulled HIH
1 Linseed flour
1 Coconut flour
2 tsp baking powder
1 Atlantic sea salt fine
1 Prise* fresh nutmeg, grated
Almond oil virgin
optional:

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 180 ° C. Place all ingredients in a bowl and knead into a uniform dough using a food processor or by hand. Let the dough soak for about 5 minutes. Almond oil can be added to the dough at will.

Form 4 small rolls out of the dough with moistened hands, sprinkle with sesame seeds and place on a baking sheet lined with baking paper. Bake in the oven for about 30 minutes until golden brown (keep the oven closed while baking). Let cool and serve warm.

USED RAPUNZEL PRODUCTS

Coconut flour

Linseed flour

Sesame not hulled HIH

Atlantic sea salt fine