Oat rolls with cottage cheese and pumpkin seeds
These super tasty oat rolls are great to have in your repertoire. They are quick to make with a food processor, require no rising, and consist of just a few ingredients that together create moist and crunchy rolls.
(12 pieces)
Simple
What you need:
350 g (8 dl) Large oats from Stangeland Mølle
400 g (1 container) cottage cheese, original
4 large eggs
1 ½ dl pumpkin seeds
1 strøken ss baking powder
¼ ts salt
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Topping:
Large oats and pumpkin seeds
Instructions:
Preheat the oven to 190°C (fan setting). Line a baking tray with parchment paper.
Add half of the oats to a food processor along with the cottage cheese and eggs. Blend until smooth. Add the pumpkin seeds and process quickly so the seeds are only slightly crushed. Stir in the remaining oats, baking powder, and salt. If you prefer smoother rolls, mix everything quickly in the food processor. The dough should be slightly sticky.
Shape the dough into 12 large balls (it's easier to shape them with slightly cold water on your hands) and place them on the baking tray. Sprinkle with oats and pumpkin seeds.
Bake on the lower rack for about 25 minutes until the rolls are golden. Cool on a wire rack.
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The rolls can be made without seeds or nuts, or you can add other types of seeds or nuts depending on your preference.
