Quark & Almond Toasties
When you're cutting back on carbs, bread is often the thing you miss most. These quark and almond toasties fill that gap with just a handful of ingredients and hardly any effort. The batter comes together in minutes, and after a quarter of an hour in the oven you'll have crisp little breads ready for savoury or sweet toppings. Perfect for a light supper, a snack, or an easy breakfast.
Ingredients
- 500 g quark, or thick Greek yogurt / fromage blanc
- 6 eggs
- 200 g ground almonds
- 0.5 sachet baking powder, about 1 tsp
- 2 pinches salt
- flaked almonds, for decorating
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 16 Servings |
|---|---|---|
| Calories | 110 kcal | 1,760 kcal |
| Carbohydrates | 3 g | 48 g |
| Protein | 7 g | 112 g |
| Fat | 7 g | 112 g |
| Fibre | 1 g | 16 g |
| of which sugar | 1 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 200C (fan 180C). Line a baking tray with baking paper.
- Put the quark, eggs and ground almonds in a bowl and mix thoroughly with a hand mixer or whisk.
- Stir in the baking powder and salt until you have a smooth, even batter.
- Spoon portions onto the prepared tray with a tablespoon. Note: the batter is very runny and spreads quickly. Tip: shape small rings from foil to hold the toasties in place, or use a muffin tin instead.
- If you like, scatter a few flaked almonds over the toasties before baking.
- Bake in the preheated oven for about 15 minutes. If using a muffin tin, do the skewer test: insert a wooden skewer into the centre, and if it comes out clean, the toasties are done.
- Take the toasties out of the oven, let them cool briefly, then top as you like, sweet or savoury, for example with cottage cheese, salad and cucumber, with cheese, or with tomato spread and camembert.
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Nutrition facts per serving (estimate)
| Calories | 110 kcal |
|---|---|
| Carbohydrates | 3 g |
| Protein | 7 g |
| Fat | 7 g |
| Fibre | 1 g |
| of which sugar | 1 g |
Frequently asked questions
Are the quark and almond toasties really gluten-free?
Yes, the recipe contains no flour. If you have coeliac disease, just make sure your ground almonds and baking powder are certified gluten-free.
How long do the toasties keep?
They taste best fresh from the oven. Stored in an airtight container in the fridge, they'll keep for 2 to 3 days.
Can I use a silicone mould instead of foil rings?
Yes, any ovenproof mould works well. A muffin tin or silicone mould gives the toasties an especially nice, round shape.
Which quark works best?
Low-fat quark keeps the batter a little firmer, while full-fat quark (20% fat) makes the toasties a touch moister. Both work well.
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