Protein quark rolls

Protein quark rolls with quark, oats and egg: an easy, satisfying oven recipe with plenty of protein, plus fibre from the oats.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 402 kcal per serving
• Protein: 29 g
• Fat: 10 g
• Carbs: 49 g

Ingredients

• 200 g quark
• 150 g oats
• 2 organic eggs
• 1 tbsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · baking tray · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper.
2. Stir the quark and eggs together in a bowl until the mixture is as smooth as possible.
3. Add the oats, baking powder and salt and mix everything into a firm dough. Leave the dough to swell briefly so the oats soak up liquid.
4. With slightly damp hands, shape the dough into even rolls and place them on the tray with some space between them.
5. Bake the rolls at 180 °C for 20–25 min, until golden brown and slightly firm on the outside. Then take them out of the oven and let them cool briefly.
6. Serve the protein quark rolls ideally still warm, plain or with a savoury spread of your choice.

Good to know

These rolls are wonderfully simple and quick to get in the oven. I like them when I want something savoury that still stays light and easy for every day.

Swaps

Low-fat quark → skyr (similar protein content, often a little firmer); oats → spelt-oat flakes or fine spelt flakes (a bit more variety in your grains); egg → more quark plus a little psyllium husk (if you avoid egg, this also adds fibre; the binding may turn out a little different); low-fat quark → creamy cottage cheese, finely blended (more protein, a slightly moister result).

Allergens

Contains milk and egg. Oats count as a gluten-containing cereal unless they are certified gluten-free. Usually well suited to children, and fine during pregnancy with fresh, cleanly handled ingredients.