Instructions

1. 1

   Heat the oven to 180 °C and line a loaf tin with baking paper.

2. 2

   Stir the low-fat quark smooth with the eggs and a pinch of salt.

3. 3

   Mix rolled oats, ground almonds, sunflower seeds, pumpkin seeds, flax seeds and baking powder and stir into the quark mixture.

4. 4

   Spoon the batter into the tin, smooth the top and scatter with a few extra seeds.

5. 5

   Bake for 50 minutes until firm and the crust is golden brown.

6. 6

   Let the loaf cool completely before slicing.