Vegetarian air fryer quark balls with wholemeal spelt

Vegetarian air fryer quark balls made with low-fat quark, wholemeal spelt flour and cinnamon, sweetened with coconut sugar. A dessert without deep-frying fat, 317 kcal per four balls.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 12 min
• Total time: 32 min
• Calories: 317 kcal per serving
• Protein: 19 g
• Fat: 6 g
• Carbs: 45 g

Ingredients

• 250g low-fat quark
• 200g wholemeal spelt flour
• 2 eggs
• 50g coconut sugar
• 1 tbsp butter
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: air fryer

1. Stir the low-fat quark, eggs, vanilla extract and most of the coconut sugar until smooth; you'll need the rest for coating.
2. Mix the wholemeal spelt flour, baking powder and salt and stir it into the quark mixture until you have a soft, slightly sticky dough.
3. With damp hands, shape 16 balls and place them, spaced apart, on perforated baking paper in the basket.
4. Bake the quark balls at 170 °C for 10 to 12 minutes without preheating, until golden brown and risen.
5. Melt the butter, mix the remaining coconut sugar with the cinnamon, roll the warm balls first in the butter, then in the cinnamon mixture, and serve.

Good to know

Bakery quark balls are deep-fried. These come out of the air fryer, still golden brown outside and fluffy inside, and the cinnamon coating smells like a funfair.

Swaps

Wholemeal spelt flour → white spelt flour (paler, fluffier). Coconut sugar → maple syrup in the dough (softer dough, 1 tbsp more flour). Low-fat quark → skyr (thicker). Butter → coconut oil.

Cooking tips

The dough is sticky – that's how it should be; with damp hands you can shape it. In a basket of 4 litres or more, eight balls fit at once.

Storage

Best on the first day; they keep for 2 days in a tin and turn fluffy again after a quick warm-up in the air fryer.

Allergens

Contains gluten, milk and egg; suitable for children and fine in pregnancy, as they're baked right through.