Our busy lifestyles have made us ‘on-the-go’ eaters more than we care for and snacking is often the guilty part of our day for lack of healthy options around. I was looking for a homemade alternative to my usual granola bars when I saw this recipe for mini blueberry breads in one of my Scandinavian cookbooks and decided to give it a try. Not only are these sweet and nutty breads healthy, they’re also perfect to carry around for when you need a little energetic snack.
With a mix of whole-wheat flour, rolled oats and plenty of walnuts and hazelnuts, the dough is a breakfast champion and blueberries add a touch of color, a little sweetness, and a good dose of antioxidants.
Few things you make at home will come as close to the comfort and smell of baking your own bread and these are no different.
Grab one while it’s still warm and spread a bit of butter for the ultimate treat.
They’re an obvious morning choice, but their not-too-sweet taste and abundance of nuts make them equally suitable for pairing with cheese, as a side to a salad, or to eat on their own whenever you feel hungry.
Like most Nordic breads I’ve tried, they’re on the dense/slightly heavy side and quite filling so one is all you need to feel satisfied.
You’ll feel much better having a batch of these at home to curb your snacking and will surely find their versatility extremely useful for whatever busy situation life will inevitably throw at you…
- 2 packets of instant yeast (1/2 oz)
- 1 cup lukewarm water
- 1/2 teaspoon salt
- 1/2 tablespoon honey
- 1/2 cup rolled oats
- 1 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup blueberries
- 1/2 cup chopped walnuts
- 1/2 cup chopped hazelnuts
- In a large mixing bowl, dissolve the yeast in the water, then add the salt and honey.
- In another mixing bowl, mix the oats with the flours. Put the flour mixture into the bowl with the yeast and add the blueberries and the nuts. Mix well with a wooden spoon. If the dough seems too sticky, add a little bit of flour and knead it for a few minutes. Cover with a cloth and let it rise for an hour.
- Shape around 10 little breads from the risen dough and put them on a parchment-lined baking sheet. Cover with the cloth and let them rise for another 30 minutes in a warm place.
- Preheat the oven to 200C (400F). Brush the breads with a little bit of water and bake for 25 to 30 minutes. Let them cool on a grill rack before eating.
