This is just perfect for those days when I am craving a savoury Sunday breakfast. They are basically Norwegian “rundstykker”, but for those who have not had them before, they are kind of like an in-between of savoury scones and wholemeal bread rolls. Anyway, only your imagination can limit what to top these with. Nut butter and banana works just as well as vegan cheese. I have even had them with hummus on top, still really nice!
Makes 4 rolls
- 1 cup wholemeal flour
- 1 cup oats
- Approximately 1/2 cup water
- 2 pinches salt
- 2 heaped tsp baking powder
- A dash each of cayenne pepper, thyme and rosemary (Optional)
- 2 tbsp sunflower seeds (optional)
- Preheat the oven to 200 degrees celcius.
- Mix all the dry ingredients in a bowl.
- Add water and stir until incorporated.
- When everything is fairly mixed, use your hands to briefly knead the dough. It should be firm to the touch, but not too dry or too wet. Add more water or flour if needed.
- Split the dough into 4 equal pieces. Roll into ovals, and make sure they are not too flat.
- If using, add sunflower seeds on top and gently press them down onto each roll.
- Place on a baking tray and bake for about 25 minutes. The outside will be quite hard when they are finished. Because there is no oil in the recipe, chances are they will stick to the tray. Simply just use a spatula to easily get them off.
- Serve with whatever kind of topping you fancy.