Bart's Recipes
Dry-toast the pecans in a skillet over medium-high heat until they smell fragrant and release their oils, about four minutes. Keep a close eye on them and shake the pan regularly, as high-fat nuts can quickly go from toasted to bitter. Let them cool, then break them into coarse pieces with your hands.
Spoon the quark into a bowl and stir in the cinnamon and vanilla extract. Cinnamon does more than just add flavor here: it slows down the absorption of sugars from the fruit, keeping your blood sugar more stable.
Loosen the almond butter with a spoon and swirl it through the quark, so you get a ribbon of nut butter with every bite.
Distribute the blackberries over the quark and sprinkle the pecans and hemp seeds on top. Of all summer fruits, blackberries are among the lowest in sugar and highest in fiber, so one hundred grams easily fits into a low-carb breakfast. Full-fat quark provides the protein, while the pecans, hemp seeds, and almond butter together supply the healthy fats to keep you full until lunch.
