Quark cheese is well known for its health benefits. Made up of just a few basic ingredients such as milk and enzymes, quark is full of protein, healthy fats, and remains low in sugar and carbs, making it the ultimate nutritional snack or substitute ingredient to use in cooking.
Quark is an incredibly versatile ingredient, any recipe that calls for cream cheese, ricotta or Greek style yogurt can easily be swapped out for quark.
Think quark cheesecakes, dip bases, mixed into curry and pasta sauces, spread on wholegrain crackers, and toped with smoked salmon or fresh tomato- the possibilities are endless!
Some of our favourite uses for quark include as a yogurt substitute on top of granola with berries (yes it can be used in sweet dishes too!) and of course in our favourite sweet baking recipes.
Quark Breakfast Banana Muffins
– 1 ¼ cups of plain flour
– 1.5 cups of rolled oats
– 1 tsp baking powder
– ½ tsp bicarbonate soda
– 250g Paris Creek Farms Organic Full Cream Quark
– ¼ cup milk
– 100ml olive oil
– 1 large egg
– 2 large ripe bananas mashed
– 1 cup chopped dried fruit & nuts/seeds (I used a mix of dates, cranberries, figs, walnuts, flax seeds and sunflower seeds)
Optional: Honey or maple syrup to sweeten (I left this out so that these are suitable for bub too)
– Preheat oven to 180 degrees Celsius and line muffin tin with muffin cases.
– In a large bowl add oats, milk and quark and mix well to coat. Leave for 10 minutes to soak.
– Add in flour, bicarb, baking soda, mashed banana, egg and oil, and mix until just combined before adding in chopped fruit/nuts and gently fold through.
– Spoon into muffin cases and bake in the oven for approx. 20 mins or until golden and bounce back.
– Remove from oven and allow to cool on a rack before storing in an airtight container. These will also freeze well.
Delicious served with Paris Creek Farms Organic Greek Style Vanilla Yogurt and berries.
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