#havregryn

En morgen i køkkenet. Duften af varm grød og bløde minder fra barndommen, hvor havregryn blev til kærlighed i en skål.  

Glutenfri havre har ikke travlt. Den er rolig. Den lader kroppen finde ro og maven få plads. Den er ikke noget nyt – den er bare sig selv, ærlig, grov og kendt.  

Her er noget at bygge sin dag på. Og måske en smule tryghed.  

I’ve always wanted to bake Havrekakor (Swedish Oat Biscuits), and I don’t know why it took me so because they’re incredibly easy to make. I followed this recipe (i svenska!), and all it takes is four ingredients, a quarter of an hour, and you’re in for a tasty fika!

Ingredients (makes 20 biscuits):

140 grams/5 ounces unsalted butter, at room temperature

85 grams/3 ounces caster sugar

160 grams/5.65 ounces rolled oats

80 grams/2.80 ounces plain flour

Preheat oven to 180°C/°F.

In a large bowl, cream softened butter with caster sugar with a wooden spoon, until smooth, pale yellow and fluffy.

In a smaller bowl, combine rolled oats and flour; give a good stir.

Gradually stir oat and flour mixture into creamed butter and sugar, until a ball forms, and no spec of flour remains. Divide dough into 20 roughly equal pieces, and roll each into a ball. Flatten each dough ball gently with your fingers, and place onto prepared baking tray, spacing them apart.

Then, press each biscuit with a fork, to further flatten.  Place in the middle of the oven, and bake, at 180°C/°F, for 12 to 15 minutes, until a nice golden brown colour. Remove from the oven, and let cool completely.

Havrefletter er en super saftig rundstykke som er pent flettet. Havrefletter har utrolig deilig smak, og cottage cheesen i deigen bidrar til mye smak og til at de holder seg saftige lengre. Passer perfekt i matboksen eller til frokost, med eller uten pålegg!

Havrefletter

Ingredienser:

400 g havregryn

1 pk gjær (ca. 50 g fersk)

5 dl melk

250 g cottage cheese

500 g mel

150 g mel med fullkorn