gluten-free quark rolls

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

ingredients

• 2 dl da Carla chickpea flour
• 2 tsp psyllium husk, powdered
• 1.5 tsp baking powder
• 1 pinch of salt
• 2 tbsp coconut or rapeseed oil
• 2 dl plant-based milk drink

Method

• Preheat the oven to 175 degrees.
• If using coconut oil, melt it first. Mix all the ingredients into a batter and let it swell for about 5 minutes.
• Use a spoon or spatula to dollop the batter into rounded shapes on baking paper. Top with sesame seeds if you like.
• Bake in the oven for about 30 minutes, until the edges are golden.
• Serve straight away.