Low-carb pumpkin chili bread
If you are looking for a wonderful and easy recipe for a low-carb and gluten-free bread you need to try this recipe for low-carb pumpkin chili bread. It is made with quark and eggs and loads of healthy seeds. It is vegetarian and yeast free as well.
How to make low-carb pumpkin chili bread
This recipe is straightforward. First you need to grind pumpkin seeds and linseed into 'flour'. Please remember to grind only 300 g of pumpkin seeds and leave the rest to add on top. Then you need to mix quark with eggs. Then add all the dry ingredients into a medium bowl and mix as well. Next add dry ingredients into wet ingredients and mix well. Spoon the mixture into the prepared baking tin and bake for 60 minutes at 180C.
TIPS:
- When your bread is ready, it is very important to leave it in a baking tin for about 30 minutes. If you try and remove your bread from baking tin right away it will deflate and collapse.
- Make sure baking powder is in date. Out of date baking powder will not work and will taste bad.
- Let the bread to cool down completely before slicing.
What does low-carb pumpkin chili bread taste like?
The texture of this bread is phenomenal. It is soft and chewy and really resembles the texture of a wheat bread. Whole pumpkin seeds add a little bit of crunch. Crust is soft which makes this bread suitable even for people who have problems with eating crunchy food.
The flavour is mild with a hint of chili. Many people asked me if this bread tastes like quark cheese and the answer is no. This bread actually tastes like what bread.
How to store low-carb pumpkin chili bread
You can store this bread in a fridge in an air-tight container for up to a week. You can also freeze it in a zip-lock bag for up to 3 months. I would advise placing small pieces of baking paper in between each slice. It will prevent bread from sticking together.
In order to defrost bread, take it out from freezer and leave it in a room temperature for 30 minutes.
If you are looking for more low-carb baking recipes, I can recommend you the following:
Diabetic friendly chocolate chunks cookies
Click this link to see all my low-carb recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Super delicious and low- carb bread made with pumpkin seeds flour, quark, eggs seasoned with chili flakes.
- 300 g pumpkin seeds (processed into pumpkin flour)
- 60 g linseed (processed into flour)
- 100 g pumpkin seeds (whole seeds)
- 600 g quark (2 packs)
- 40 chia seeds
- 10 g corn flour
- 5 eggs (large)
- 3 tsp baking powder
- 1 tsp salt (table)
- 1 tbsp chili flakes (red)
Prepare a rectangular loaf baking tin, mine is 32 cm long, grease it and line it with baking paper, set aside.
Add 300g pumpkin seeds and linseed into a food processor and pulse it until it turns into a flour.
Preheat an oven to 180C Fan.
In a medium bowl mix together quark and eggs - set aside.
In a separate bowl, add together all dry ingredients apart from 30 g pumpkin seeds and a pinch of chili flakes. Mix all ingredients well.
Add dry ingredients to wet ingredients and stir well until the mixture is well combined.
Spoon the mixture into the prepared tin, sprinkle the remaining pumpkin seeds and chili flakes and bake in the oven for 60 min.
When bread is ready, remove it from the oven and let it sit in the tin for about 30 min.
After 30 min remove bread from the tin and let it cool completely before slicing.