Sunday, 13 November 2016

Rundstykker - It's a Danish thing!

Some times I feel just a little bit homesick! This homesickness has often to do with food. 
And I started dreaming about all the freshly baked rolls and bread you get from the bakeries in Denmark. This is especially a weekend tradition-  fresh rolls on a Sunday morning- yum! 
But then I come to my senses and remember "Mette, your stomach and body doesn't neither tolerate gluten nor dairy you fool! - stop dreaming" 
So with this in mind I pimped these rolls after a LCHF (Low carb high fat) recipe, which is not known for being dairy free friendly. 
So here is my version. Ok they are not like the real thing , but less carbs and quite nice - I think 


Set the oven to 200 degrees 

2 eggs- start whisking
2 ml dairy free yogurt (coconut or other - no sugar) - whisk into the eggs
3 Tbsp dairy free spread melted - whisk into the eggs 
1/2 cup + 1 Tbsp of almond flour
1/2 cup + 1 Tbsp of Pofiber (potato fibres)
1 Tbsp Chia seeds
1.5 Tbsp Pysillium husk powder 
1 tsp fine salt
1.5 tsp baking powder 
Whisk all the dry ingredients into the wet and leave for 8 mins. 
Make 6 buns with wet hands onto baking paper. Bake for 15 to 20 mins - Enjoy for breakfast 

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