Freshly baked oatmeal disappears into better mouths in an instant.
Rieska is at its best when freshly fried. Kotikokki.net
You should deliberately cook a good batch of oatmeal in the morning. In the evening, the porridge standing in the fridge turns into a wonderful batter.
Baking oat cake is easy, and baking is even more convenient when you make the cake the size of the entire baking sheet. In this way, time is not spent on designing individual risks.
Kotikokki.net’s oat cake is made with a buttermilk base, which makes the cake wonderfully juicy.
Oatmeal on a baking sheet
1 ½ dl of oatmeal
2 ½ dl water
1½ dl buttermilk
3/4 teaspoon salt
2 eggs
4 dl yeast bread wheat flour
1½ tsp baking powder
1. Cook oatmeal from water and oatmeal.
2. Add buttermilk, salt and eggs and mix.
3. First combine the baking powder and wheat flour and then add the flour mixture to the dough. Mix until smooth.
4. Tip the dough onto a tray, sprinkle flour on top and press into an even thick circle. Poke holes on the surface of the dough with a fork.
5. Bake at 250 degrees for about 15 minutes.
Prescription: Kotikokki.net