Soft, chewy and perfect for sandwiches - a low carb bread rolls recipe that tastes just like the real thing and perfect for those following a low carb lifestyle! They are great to enjoy with soup, stews, and salads, either toasted or simply as is! Quark (German fresh cheese with a smooth and soft texture) is said to be a cross between yogurt and cottage cheese. If you can't find Quark, a few of suitable substitutes for this recipe would be cottage cheese, ricotta cheese, or labneh (a thickened Greek yoghurt). I found this easy homemade Quark recipe here, in case you are interested in making your own.
Low-Carb Bread Rolls adapted from bettybossi
DoughCoating
250 g Quark (German fresh cheese)
3 Medium eggs, at room-temperature
30 g Sunflower seeds
15 g Chia seeds
15 g Ground psyllium husks
50 g Wheat germ
12 g Baking powder
30 g Chickpea flour
1/3 tsp Kala namak (aka Himalayan black salt)
40 g Sunflower seeds
20 g Poppy seeds
40 g Sesame seeds (a mixture of white and black)
Whisk Quark and eggs in a mixing bowl until well combined. Mix together the sunflower seeds, chia seeds, ground psyllium husks, wheat germ, baking powder, chickpea flour and black salt in another bowl. Add the dry mixture to the egg mixture. Mix until thoroughly combined. Set aside for 30 minutes, unco...
