Danish Oat Rolls
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Danish oat rolls are a popular breakfast pastry from Denmark that combines beautifully with Ayurveda. Oats are considered nourishing, strengthening, and calming for Vata. With ingredients like ghee, spices, or alternative flours, the recipe can also be adapted for Pitta or Kapha. The rolls are delicious plain, with sweet spreads, or savory toppings, making them perfect for a warming breakfast or snack.
Preparation time: 10 minutes
Rising time: approx. 30 minutes
Baking time: approx. 20 minutes
Serve with ghee and warm milk, sweet spreads are ideal.
Reduce salt, enjoy slightly cool, avoid hot spices.
Use some rye flour, less fat, serve with warming spices.
Ingredients
150 g spelt flour (type 630) or alternative flour mixture according to dosha
50 g fine oat flakes
1 tsp dry yeast or 10 g fresh yeast
1/2 tsp salt (less for pitta)
150 ml lukewarm water or plant milk
1 tbsp ghee or olive oil (less for Kapha)
1 tbsp honey or maple syrup (optional, for Vata)
Oat flakes for sprinkling
Preparation
Mix the flour, oat flakes, yeast, and salt in a bowl.
Add the water, ghee, and honey, and knead into a smooth dough.
Cover the dough and let it rest for about 30 minutes.
Form small rolls and place them on a baking sheet.
Brush with water and sprinkle with oat flakes.
Bake in a preheated oven at 200°C for approx. 20 minutes until golden brown.
Enjoy warm.
Serve warm with butter, ghee, sweet spread, or cheese. Perfect for breakfast or as a snack.
BREAKFAST