Overnight oat

Overnight oat
1 mosad banan
Blanda med en matsked jordnötssmör
Blanda med 1dl havregryn
Blanda med 2dl havremjölk
Lägg i några hasselnötter
Och annat gott om du vill

Vardagslyx för mina träningsmorgnar

Idas surdegsbröd

Sourdough starter:
Day 1: mix 1 dl water and 1 dl flour (wheat or rye)
Day 2: add another 1 dl water and 1 dl flour and stir (it should have started bubbling a little)
Day 3: add the next 1 dl water and 1 dl flour stir
Day 4: Now the starter is ready and you can start baking and store the rest of the starter in the fridge. Take it out and feed it like before with water and flour once in a while to keep it alive and when you want to bake next time. You can keep this sourdough starter for many many years if you take care of it and feed it.

Idas favourite - Sourdough bread rolls
Day 1 evening
½ dl sourdough
1 dl water
1 dl wheat flour


Stir and let sit in room temperature over night, cover with a towel
Day 2, morning
3 dl water
4 dl rye flour
2 dl oats
1 dl wheat flour
1 dl pumpkin seed
1 dl flaxseed
2 msk dark bread sirap
1 ½ tsk salt
1 tsk cumin
1 tsk fennel
1 tsk aniseed

Mix everything together and let sit for a few hours or until you see that the sourdough is working and the bread is rising.
Make bread rolls or just cut the dough in squares and bake in 200°C for 15-20 min.