Sweet Thursday to you all,
Today is lunch on the menu. I like to improvise when I bake and this time it became whole grain rolls with sunflower seeds. I had a friend over for lunch, so I served them warm with my home made apple jam, brown cheese and cottage cheese. These rolls are perfect to freeze down and defrost for a later occasion or to serve together with this falls carrot soup (recipe tomorrow). Here we go!
- 2 dl oat
- 3 dl whole grain flour
- 1 dl oats barley
- A big handful of sunflower seeds
- One pack dry yeast
- 2 dl water
- A pinch of salt
These rolls are so easy to vary, use whatever flour you have; white flour, barley, spelt, almond flour, wheat bran ect. You can also add in nuts; walnuts, hazelnuts, almonds, cashews, pine nuts. Or even more seeds; sesame seeds, pumpkin seeds, flaxseeds, chia seeds or . For a new taste try pomegranate seeds or raisins, or even both (so good)! There are really no limits for what you can add into this dough. Use your imagination!
1. Mix all the dry ingredients including the yeast
5. Bake the lunch rolls for about 10-15 minutes in the oven and serve warm with some yummy topping and spreads. Some tips are apple jam, cottage cheese, brown cheese, regular cheese with cucumber, philadelphia cream or avocado. Be creative and find your own mix of topping!
Invite a friend over and enjoy the lunch together!