Buy all ingredients right below the recipe
Ingredients for the dough and the finish
- 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
Preparation
- 1Preheat 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.
- 2Press 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.
- 3Bake 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.
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.
Gurkerl Küche
Ein toller Tipp für die perfekte Jause: Servieren Sie die Baguettes noch warm mit einem Klecks Kräuterbutter oder einem frischen Topfen-Dip. Sie passen auch hervorragend zu einer kräftigen Suppe oder einem bunten Salat!