Ingredients:
For the quark dumplings:
- 500 g quark
- 2 organic free-range eggs
- 50 g soft butter
- 60 g whole wheat breadcrumbs
- 120 g semolina
- 60 g date powder
- A little lemon zest
For the breadcrumbs:
- 80 g plain or mango-coconut almond protein porridge
- 50 g whole wheat breadcrumbs
- 50 g butter
For the berry sauce:
- 300 g frozen berries
- 3 tbsp date powder
- 3 tbsp chia seeds
Preparation:
- Mix the quark and soft butter with the eggs to form a smooth cream.
- Stir in the semolina, breadcrumbs and date powder.
- Let the mixture rest briefly, and meanwhile, fill a large pot with water and bring it to a boil.
- Form about 15 small quark dumplings from the mixture.
- Place them in the gently simmering water and leave to cook for 8–10 minutes until they float to the surface. (Do not cook for too long, otherwise they will become too firm.)
- Meanwhile, melt the butter in a pan for the breadcrumbs and roast the almond porridge, date powder and breadcrumbs in it until golden brown.
- For the berry jam, boil the frozen berries with the chia seeds and date powder and let it simmer briefly.
- Roll the finished dumplings in the roasted almond breadcrumbs, serve with the berry-chia jam and enjoy.
