Name: Baked Mini Quark Balls for Carnival
Total time: 30 min
Yield: 4

During the carnival season, many children look forward to sweet treats, colorful costumes, and exciting celebrations. These oven-baked mini quark balls offer a wonderful, low-fat alternative to traditional deep-fried pastries. The soft, fluffy dough is very easy for little hands to hold and chew. At the same time, the recipe provides valuable protein and calcium for an active day. Parents appreciate this pastry because it is quick to prepare and brings that typical carnival flavor right into your home without being heavy on the stomach.

Ingredients

250 g low-fat quark (organic if possible)
1 egg (medium size)
50 ml canola oil or mild sunflower oil
40 g raw cane sugar or coconut sugar (a great choice in moderation for children aged three and up)
1 tsp vanilla extract or the seeds of half a vanilla bean
200 g spelt flour (type 630 or all-purpose flour)
2 tsp baking powder
A little powdered sugar for dusting (optional)

Preparation

Preheat the oven to 180 degrees Celsius fan (or 200 degrees conventional). Line a baking sheet with parchment paper and set it aside.
In a large bowl, combine the quark, egg, oil, sugar, and vanilla. Whisk everything together well until a smooth, creamy mixture forms.
Mix the spelt flour and baking powder in a separate bowl. Then quickly fold this dry mixture into the quark mass until a cohesive dough just comes together. Overmixing can make the dough tough, so it is best to combine it briefly.
With slightly dampened hands, form small balls. A walnut-sized portion is ideal for little hands. Place the balls on the baking sheet with some space in between, as they will puff up a bit during baking.
Bake the quark balls in the oven for about 12 to 15 minutes until they take on a beautiful golden-brown color.
Remove the finished balls from the oven and let them cool completely on a wire rack. Always check the temperature inside before serving, as the center of the dough often retains heat longer.

Variations and Tips

Fruity twist: For a little variety, you can mix some grated organic lemon zest or very small, soft apple pieces into the dough. This gives the balls a natural sweetness and extra moisture.
Storage: Stored in an airtight container, the quark balls will keep fresh in the fridge for about two days. They also freeze exceptionally well. It is best to freeze the balls in small portions and briefly reheat them in the oven when needed.
For younger children: If you want to adapt the recipe for younger siblings, you can omit the sugar completely. Instead, simply use two to three tablespoons of unsweetened applesauce to achieve a mild sweetness.
For the whole family: Adults and older children can roll the still-warm balls in a mixture of cinnamon and a little sugar. This instantly creates that classic fairground feeling for older sweet tooths.

Allergy and Safety Information

This recipe contains eggs, gluten (spelt), and dairy (quark), which belong to the recognized EU14 allergens.
Always introduce new ingredients one at a time and in small amounts to easily monitor your child for any potential reactions.
Ensure that your child sits upright while eating and does not walk around with a full mouth to prevent choking.
If you have any concerns about introducing solid foods, diet, or potential allergies, please consult your pediatrician directly.

Nutritional Information

The low-fat quark in this recipe provides valuable calcium and protein, which are important for your child's growth and bone development. Spelt flour contains complex carbohydrates, offering long-lasting energy for an exciting carnival day full of play and fun. Baking them in the oven saves a lot of fat, making the pastry especially easy on a child's stomach. In addition, the sugar content can easily be adapted to your family's needs, ensuring you always retain full control over the ingredients.

Ingredients

250 g low-fat quark (organic if possible)

1 egg (medium size)

50 ml canola oil or mild sunflower oil

40 g raw cane sugar or coconut sugar (a great choice in moderation for children aged three and up)

1 tsp vanilla extract or the seeds of half a vanilla bean

200 g spelt flour (type 630 or all-purpose flour)

2 tsp baking powder

A little powdered sugar for dusting (optional)

Preparation

Preheat the oven to 180 degrees Celsius fan (or 200 degrees conventional). Line a baking sheet with parchment paper and set it aside.

In a large bowl, combine the quark, egg, oil, sugar, and vanilla. Whisk everything together well until a smooth, creamy mixture forms.

Mix the spelt flour and baking powder in a separate bowl. Then quickly fold this dry mixture into the quark mass until a cohesive dough just comes together. Overmixing can make the dough tough, so it is best to combine it briefly.

With slightly dampened hands, form small balls. A walnut-sized portion is ideal for little hands. Place the balls on the baking sheet with some space in between, as they will puff up a bit during baking.

Bake the quark balls in the oven for about 12 to 15 minutes until they take on a beautiful golden-brown color.

Remove the finished balls from the oven and let them cool completely on a wire rack. Always check the temperature inside before serving, as the center of the dough often retains heat longer.

Variations and Tips

Fruity twist: For a little variety, you can mix some grated organic lemon zest or very small, soft apple pieces into the dough. This gives the balls a natural sweetness and extra moisture.

Storage: Stored in an airtight container, the quark balls will keep fresh in the fridge for about two days. They also freeze exceptionally well. It is best to freeze the balls in small portions and briefly reheat them in the oven when needed.

For younger children: If you want to adapt the recipe for younger siblings, you can omit the sugar completely. Instead, simply use two to three tablespoons of unsweetened applesauce to achieve a mild sweetness.

For the whole family: Adults and older children can roll the still-warm balls in a mixture of cinnamon and a little sugar. This instantly creates that classic fairground feeling for older sweet tooths.

Allergy and Safety Information

This recipe contains eggs, gluten (spelt), and dairy (quark), which belong to the recognized EU14 allergens.

Always introduce new ingredients one at a time and in small amounts to easily monitor your child for any potential reactions.

Ensure that your child sits upright while eating and does not walk around with a full mouth to prevent choking.

If you have any concerns about introducing solid foods, diet, or potential allergies, please consult your pediatrician directly.

Nutritional Information