Crispy Low Carb Garlic Baguettes | Protein-rich & Quick
(0)
50 min
Under an hour
Gurkerl Küche
Diese knusprigen Knoblauch-Baguettes sind die perfekte Wahl für alle, die auf Kohlenhydrate achten, aber nicht auf frisches Gebäck verzichten wollen. Hergestellt aus cremigem Magertopfen und einer bunten Mischung aus wertvollen Kernen und Samen, sind sie nicht nur proteinreich, sondern auch unglaublich sättigend. Der aromatische Knoblauch und die Kräuter der Provence verleihen ihnen den klassischen Geschmack, den wir an Baguettes so lieben. Ideal als gesunder Snack, Beilage zum Grillen oder für die Jause zwischendurch!
Preparation method
Ingredients overview
- 250 g low-fat quark
- 20 g psyllium husks
- 4 free-range eggs M
- 40 g organic sunflower seeds
- 30 g organic chia seeds
- 20 g organic peeled sesame
- 1 tsp baking powder
- 1 pinch fine iodized table salt
- 2 tsp dried herbs de Provence
- 2 cloves fresh garlic
Preheat the oven to 180 °C top/bottom heat. In a large bowl, stir the low-fat quark until smooth with the eggs. Add psyllium husks, sunflower seeds, chia seeds, sesame, baking powder, salt, half of the herbs de Provence, and one pressed garlic clove. Mix everything into a uniform, slightly liquid dough and let it swell for about 10 minutes.
Press the remaining garlic and mix it with the remaining herbs de Provence in a small bowl. Fill the dough into a baguette mold or shape it into elongated baguettes on a baking sheet lined with baking paper. Score two small indentations into each baguette with a knife and spread the garlic-herb mixture into them.
Bake the baguettes in the preheated oven for about 40 minutes until golden brown. Let them cool briefly before slicing so that the consistency becomes perfect.
Chef's tip
For an extra crispy crust, you can brush the baguettes with a little water before baking. The baguettes can also be frozen perfectly and reheated briefly when needed.
Ingredients
Nutritional values
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