gluten-free quark rolls

This isn't just a quick bread, it's a nutrition hack. By using quark you get a natural protein boost that makes the bread really filling. Our flours each bring their own strengths: Oat adds beta-glucans (soluble fibre that's great for your gut and helps keep blood sugar stable) and gives the soft texture, while Durra is an ancient grain naturally rich in antioxidants and minerals like magnesium and iron, while also giving a deep, nutty character. Together you get a bread that gives you energy that lasts all day.

ingredients:

• 250 g quark
• 2 dl da Carla flour (see mix tips below)
• 2 tsk baking powder
• 0.5 tsk salt
• 1 msk olive oil

choose your flour mix:

For a soft, child-friendly taste: Mix 1.5 dl da Carla oat and 0.5 dl da Carla durra.

For a rustic wholegrain taste: Mix 1.5 dl da Carla durra and 0.5 dl da Carla oat.

Method

• Set the oven to 220 degrees.
• Mix the quark and oil in a bowl. Fold in the dry ingredients and stir together into a smooth dough.
• Divide the dough into four pieces and shape them into rolls with your hands. The dough is soft and easy to work with.
• Bake in the middle of the oven until nicely coloured, about 15-20 minutes.
• Let the rolls cool before you cut them – feel free to use a fork to gently "break" them apart, this way you best preserve the airy texture.