🍳 Blueberry Coconut Rolls

Name: Blueberry Coconut Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g whole wheat flour; 150 g spelt flour; 1.5 tsp baking powder; 1 pinch salt; 50 g raw cane 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

227 kcal · 30 min · 4 servings

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Ingredients

150 g whole wheat flour
150 g spelt flour
1.5 tsp baking powder
1 pinch salt
50 g raw cane 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. Put flour, baking powder, and salt into a bowl. Stir in the sugar and mix well. Add rapeseed oil, quark (a type of fresh cheese), an egg, and four tablespoons of milk. Use the beaters of a hand mixer to combine everything into a smooth dough.
2. Wash the blueberries and pat them dry. Gently fold the berries and the coconut flakes into the dough.
3. Line a baking tray with baking paper. With lightly floured hands, shape nine round rolls and place them on the tray. Brush the rolls with the remaining milk. Bake them in the preheated oven at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-assisted; gas mark 3) for 12 to 15 minutes.

Nutrition per serving

kcal: 227
Protein: 9 g · Fett/Fat: 8 g · Carbs: 28 g