Sunde boller med skyr og havregryn - Opskrift på de bedste sunde boller med skyr
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Healthy bread rolls with Icelandic skyr and oatmeal

Healthy bread rolls with Icelandic skyr and oatmeal are a great substitute for rolls with all-purpose flour and sugar. These rolls are remarkably high in protein and are made using only a few ingredients: oatmeal, skyr, salt, honey, eggs and baking powder. I like when bread rolls have a bit of a bite, so I added sunflower seeds to the dough, but they can be omitted or replaced with, e.g., pumpkin seeds, flax seeds or chia seeds. I used thick-rolled oatmeal but regular-rolled oats can be used, too. If you’d like to make the rolls gluten-free, use gluten-free oatmeal. The bread rolls can be refrigerated for a few days and can be frozen, too. Try my coarse chocolate rolls  or my gluten-free fiber rolls, too! Enjoy!

Sunde boller med skyr og havregryn

Boller for 4-6 persons
Preperation 15 min. / Cooking 25 min. / Total 40 min.
Ingredients

Healthy bread rolls with Icelandic skyr and oatmeal (makes 10)

250 g skyr

250 g oatmeal

4 eggs

1 little tsp. baking powder

1/2 tsp. salt

1 tbsp. honey

100 ml sunflower seeds plus a little extra for sprinkling (optional)

Approach

Healthy bread rolls with Icelandic skyr and oatmeal

Heat the oven to 185 C convection.

Put the skyr, oatmeal, eggs, baking powder, salt and honey in a bowl and blend it with a hand blender (or put all the ingredients in a blender or food processor). Let the dough stand for 10 minutes until it has settled and firmed slightly. Fold the sunflower seeds into the dough. Line a baking sheet with baking paper and using two spoons (wet the spoons to make them easier to work with) place 10 equal-sized bread rolls on the baking sheet. Sprinkle with sunflower seeds and bake the rolls for 20-25 minutes until golden. Allow the rolls to cool completely before cutting. Enjoy!

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