The simplest version of lingonberry rieska consists only of smashed lingonberries, cold water and rye flour. For my lazy day breakfast today I adapted a bit more complex recipe from here. From what I've learned from earlier experiments, when using store-bought oat yogurt or lingonberry cram that has already been sugared it's better to leave the syrup all out. The amount in the original (1 tablespoon for this batch) makes these way too sweet for me and destroys the tartness of lingonberries but feel free to adjust it to your own taste buds.- 3.5 dl rye flour (coarse type)
- 1.5 teaspoons baking powder
- 0.5 teaspoons herb salt
- 1 teaspoon dark syrup
- 1 dl lingonberries
- 1.5 dl oat yogurt (or soy)
(- wheat flour)
Mix the baking powder and salt with the flour. Crush the lingonberries with a fork. Mix everything. Heat up a frying pan. Shape the paste into flat, round breads. (I got six small ones.) The paste is very sticky so you may need to use wheat flour as an aid. Fry lightly on a dry pan from both sides.
Enjoy buttered with oat milk or coffee while still hot.
Nutritional values / 462 g:
energy 924 kcal
fat 8 g
protein 26 g
carbohydrates 184 g
fiber 39 g
Lingonberry + rye is just fabulous and this recipe looks fabulously easy.
ReplyDeleteI have no more lingonberries help! I can't take this much longer I need finnish bread it's the worlds best kept secret!
ReplyDeleteYes make strawberry shortcake for yoga good idea!
Natural selection, think you could try the same kind of thing with some other berries. I imagine cranberries or strawberries might work. But if you do, I'd be interested to know how they came out.
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