Garlic Baguettes | Low Carb & Protein-Rich
50 min
Under an hour
Knuspr-Küche
Diese knusprigen Knoblauch-Baguettes sind die perfekte Low-Carb-Alternative zu klassischem Gebäck. Dank Speisequark und einer bunten Mischung aus Sonnenblumen-, Chia- und Sesamsamen sind sie nicht nur proteinreich, sondern auch herrlich sättigend. Psylliumschalen sorgen für die ideale Bindung und eine tolle Textur. Ein würziger Snack, der im Handumdrehen zubereitet ist!
Ingredients
Preparation method
Ingredients overview
- 250 g Quark
- 50 g Psyllium husks & Chia seeds mix
- 4 Eggs
- 40 g Sunflower seeds
- 20 g Sesame seeds
- 1 tsp Baking powder
- 1 pinch Salt
- 2 tsp Herbs de Provence
- 2 cloves Garlic
Mix all ingredients for the dough in a bowl until a uniform, slightly liquid mixture is formed. Let the dough rest for a few minutes so that the psyllium husks and chia seeds can swell.
Preheat the oven to 180 °C top/bottom heat. If available, use a baguette pan, otherwise shape the dough directly into baguettes on a baking sheet lined with parchment paper. Lightly score each baguette with a knife. Part of the Herbs de Provence and pressed garlic can be mixed directly into the dough or used as a topping.
Bake the baguettes in the preheated oven for approx. 40 minutes until golden brown. Let them cool briefly before slicing.
75 min
Quick
