Quark Rolls
These quark rolls are a lovely lower-carb alternative to the classic breakfast roll. Made with low-fat quark, eggs and flaxseeds, they come together in minutes and are fresh out of the oven after just 20 minutes of baking. Whether you pile them with salmon and avocado or top them with quark and fresh strawberries, they'll turn any Sunday morning into a treat.
Ingredients
- 100 g low-fat quark, or thick Greek yogurt / fromage blanc
- 2 eggs
- 75 g neutral protein powder or soy flour
- 3 tsp baking powder
- 1 pinch sea salt
- 30 g flaxseeds
- 1 tsp chia seeds
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 5 Servings |
|---|---|---|
| Calories | 130 kcal | 650 kcal |
| Carbohydrates | 5 g | 25 g |
| Protein | 14 g | 70 g |
| Fat | 5 g | 25 g |
| Fibre | 2 g | 10 g |
| of which sugar | 1 g | 5 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 150C (fan 130C) and line a baking tray with baking paper.
- Whisk the eggs in a bowl. Add the low-fat quark, protein powder (or soy flour), baking powder and sea salt, and mix until smooth.
- Fold in the flaxseeds and chia seeds, working them in briefly until you have an even dough.
- Shape the dough into 5 to 6 small balls, place on the prepared tray and press down gently to flatten.
- Bake in the preheated oven for about 20 minutes, until golden. Stored in the fridge, they'll keep for 1 to 2 days.
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Nutrition facts per serving (estimate)
| Calories | 130 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 14 g |
| Fat | 5 g |
| Fibre | 2 g |
| of which sugar | 1 g |
Frequently asked questions
How long do the quark rolls keep?
Stored in the fridge, the quark rolls will keep for 1 to 2 days.
Can I use soy flour instead of protein powder?
Yes, soy flour works just as well as neutral protein powder in this recipe.
Are the quark rolls gluten-free?
That depends on the protein powder or soy flour you use. With certified gluten-free products, the recipe can be gluten-free.
What temperature do I bake the quark rolls at?
Bake the rolls at 150C (fan 130C) for about 20 minutes.
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