Vegetarian air fryer squash and quark rolls

Vegetarian air fryer squash and quark rolls with grated Hokkaido squash, low-fat quark, wholemeal spelt flour and pumpkin seeds. A breakfast with no yeast, baked in 28 minutes.

At a glance

• Serves 4
• Prep time: 12 min
• Cooking time: 16 min
• Total time: 28 min
• Calories: 409 kcal per serving
• Protein: 21 g
• Fat: 15 g
• Carbs: 46 g

Ingredients

• 150g Hokkaido squash
• 250g low-fat quark
• 1 egg
• 3 tbsp olive oil
• 250g wholemeal spelt flour
• 30g pumpkin seeds
• 1 tsp salt
• 1 sachet of baking powder

Method

You’ll need: air fryer · chopping board · knife · grater

1. Finely grate the Hokkaido squash with its skin.
2. Stir together the quark, egg, olive oil and salt. Mix the flour and baking powder and knead both with the squash into the quark mixture until you have a soft dough.
3. With floured hands, shape 8 rolls, press the tops into the pumpkin seeds and score them with a cross.
4. Put the rolls on baking paper in the basket, spaced apart, and bake in the air fryer at 160 °C for 15 to 16 minutes, until golden brown and hollow-sounding when tapped.
5. Leave the rolls to cool for 5 minutes and serve them warm.

Good to know

Quark and oil dough needs no rising time, which is why these rolls work on an ordinary morning too. The grated Hokkaido squash keeps them moist and tints them slightly orange. In the air fryer, they're ready in 16 minutes.

Swaps

Hokkaido squash → carrot. Low-fat quark → skyr. Wholemeal spelt flour → white spelt flour (paler). Pumpkin seeds → sesame seeds (contains sesame) or oats.

Cooking tips

The dough is a little sticky – that's how it should be. With floured hands it's easy to shape; too much flour makes the rolls dry.

Storage

Best on the first day; 2 days in a tin, or 2 months frozen. Crisp them up in the air fryer at 160 °C for 3 minutes.

Allergens

Vegetarian; contains gluten (spelt), milk and egg; no nuts.