Quick Cottage Oat Rolls
- Preparation time: 5 mins
- Baking time: 15 mins air-fryer / 25 mins oven
- Servings: 4
Ever woke up, craving fresh bread rolls for breakfast? Living gluten-free, you have two options – either get into folding, proofing and baking (who wants to do that first thing in the morning..?) or reach for one of those nasty, store-bought, wrapped-in-plastic, tasteless alternatives. I, personally, would rather chew on my shoe. Good news: there is a third, gluten-free, ready-in-15-mins option, made from good stuff only and packed with protein and healthy carbs to fuel your morning training. Even better news: no one cares if they look imperfect or even ugly, because they taste just amazing. And if you pop them in the oven on the next day, they will still be absolutely enjoyable. Feel confident to experiment and find your variations – add seeds, nuts, maybe even herbs? Let me know in the comments!
Ingredients
- 150g certified GF oats
- 200g Cottage
- 2 medium eggs
- 1 tsp baking powder
- 1 tbsp salt
- seeds of choice for topping – I prefer sesame, but sunflower or poppy seeds work well
Instructions
- If not using an air fryer, preheat the oven to 180°C.
- In a bowl, combine all ingredients with a stick blender. The dough should be quite firm and not too runny. If so, add some more oats.
- Air-fryer method: I recommend you use parchment paper or a baking basket. Separate the dough into four scoops using a large spoon and stack them next to each other into your basket. They will be touching, but that does not matter. Sprinkle with seeds of choice. Bake for 15 mins at 180° or until golden. Let them cool down before separating.
- Oven method: Lay out parchment paper on a baking tray. Separate the dough into four pieces and form it as you wish. Sprinkle with seeds of choice. bake for 25 mins or until golden brown. Let them cool off on a rack for at least 10 mins before you cut them.
