🍳 Crunchy Egg White Bread with Flaxseeds

Name: Crunchy Egg White Bread with Flaxseeds
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g ground flaxseeds; 100 g ground almonds; 50 g wheat bran; 2 tbsp spelt wholemeal flour; 1 packet baking powder; 1 tsp salt; 300 g low-fat quark; 6 egg whites; sunflower seeds (to taste); pumpkin seeds (to taste)

70 kcal · 30 min · 4 servings

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Ingredients

100 g ground flaxseeds
100 g ground almonds
50 g wheat bran
2 tbsp spelt wholemeal flour
1 packet baking powder
1 tsp salt
300 g low-fat quark
6 egg whites
sunflower seeds (to taste)
pumpkin seeds (to taste)

Instructions

1. Mix the dry ingredients: flaxseeds, ground almonds, wheat bran, spelt flour, baking powder, and salt in a large bowl.
2. Add the quark (curd cheese) and the egg whites to the bowl.
3. Stir the mixture with an electric mixer until a smooth and homogeneous dough forms.
4. Lightly brush a loaf pan with water.
5. Place a piece of baking paper on the bottom of the pan.
6. Pour the dough into the prepared pan.
7. Sprinkle sunflower or pumpkin seeds over the surface, according to your taste.
8. Preheat the oven: Set it to 175 °C conventional heat (or 150 °C fan-assisted / gas mark 2).
9. Bake the bread for about 50 minutes, until it is golden brown.
10. Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes.
11. Carefully turn the bread out of the pan to release it.

Nutrition per serving

kcal: 70
Protein: 5 g · Fett/Fat: 4 g · Carbs: 3 g