Party Quark Rolls
These party quark rolls are a real crowd-pleaser: moist, light and compact enough to pack up and take with you. Serve them as little sidekicks to a fresh salad, or as filling supper rolls for the whole family, and adjust the size and toppings to suit your taste. Best of all, any leftover rolls taste just as good the next day, freshly toasted.
Ingredients
- 250 g low-fat quark, or thick Greek yogurt / fromage blanc
- 2 eggs
- 0.5 tsp sea salt
- 100 g ground almonds
- 30 g wheat bran
- 30 g soya flour or almond flour
- 0.5 sachet baking powder, a German sachet is about 8 g, so use roughly 2 tsp
- 2 tbsp chia seeds
- 2 tbsp ground linseed (flaxseed)
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 10 Servings |
|---|---|---|
| Calories | 130 kcal | 1,300 kcal |
| Carbohydrates | 5 g | 50 g |
| Protein | 8 g | 80 g |
| Fat | 8 g | 80 g |
| Fibre | 3 g | 30 g |
| of which sugar | 1 g | 10 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
- In a bowl, whisk together the quark, eggs and sea salt until well combined.
- Gradually add the ground almonds, wheat bran, soya (or almond) flour, baking powder, chia seeds and linseed, mixing everything into an even dough. It should feel slightly sticky.
- Let the mixture rest for about 10 minutes so the chia seeds can swell.
- Preheat the oven to 180C (fan 160C) and line a baking tray with baking paper.
- Shape the dough into 10 small (or 5 larger) rolls and place them on the prepared tray. If you like, scatter the tops with linseed or sunflower seeds.
- Bake in the preheated oven for 25 minutes. The rolls are best fresh and warm; the next day, they toast up beautifully.
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Nutrition facts per serving (estimate)
| Calories | 130 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 8 g |
| Fat | 8 g |
| Fibre | 3 g |
| of which sugar | 1 g |
Frequently asked questions
Can I swap the soya flour for something else?
Yes, use almond flour, another low-carb flour, or simply more ground almonds instead. Just keep the dough slightly sticky.
How long do the quark rolls keep?
They taste best fresh and warm. The next day, pop them in the toaster to bring back that lovely crisp crust.
Are these rolls really low in carbs?
Yes. By skipping wheat flour and using ground almonds, bran and soya flour instead, they have noticeably fewer carbs than classic bread rolls.
What's the easiest way to shape the rolls?
The dough is a little sticky, so work with lightly dampened hands, or use two tablespoons to drop portions onto the baking tray.
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