Sunde protein pølsehorn - Glutenfri med skyr og havregryn

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Healthy protein sausage horns

Disse protein pølsehorn er det perfekte sunde indslag til madpakken. De er sprængfyldt med fibre og protein, der mætter og ligger godt i maven.

Dejen til pølsehornene er fra min opskrift på proteinboller. Den er glutenfri og består hovedsagligt af skyr, æg og havregryn. Dejen skal ikke hæve, så de sunde protein pølsehorn er utrolig nemme og hurtige at lave.

pølsehorn til 8 personer
Forberedelse 20 min /I alt 40 min

INGREDIENSER

DEJ
500 g skyr
2 æg
1 tsk. honning
3 spsk fiberHUSK
100. g havregryn
1 tsk. bagepulver
Salt
ENDVIDERE
4 wienerpølser
1 dl ketchup

DEJ

Tænd ovnen på 150 grader varmluft.

Kom alle ingredienserne i en skål, og pisk dem sammen med en elpisker. Hvis dejen er alt for klistret, kan du tilsætte en smule mere fiberHUSK.

Rul dejen ud til en rund pizza mellem to stykker bagepapir.

Skær pizzaen ud i 8 trekanter. Smør en god teske ketchup på hver trekant. Placér en pølse ovenpå, og rul hornene fra den brede ende.

Placér pølsehornene på bageplader med bagepapir med enden nedad.

Bag pølsehornene i ovnen i cirka 30 minutter, til de er flot gyldne over hele overfladen. Det er vigtigt, at de får nok, da de ellers kan falde sammen, når de kommer ud af ovnen.

Lad gerne pølsehornene køle af, inden de serveres. Rist dem evt. på en brødrister, hvis du vil have en mere sprød skorpe.

Pølsehornene kan sagtens fryses og lunes på en brødrister eller i ovnen.

Easy recipe for healthy protein sausage horns

These healthy protein sausage horns are a delicious and healthy addition to your lunchbox. This one is especially good classic recipe for fluffy sausage horns good in a lunchbox. But if you want a slightly healthier and more filling sausage horn, this recipe is just the thing. The recipe is also incredibly easy. The dough does not need to rise, but can be mixed with an electric whisk and rolled out between two pieces of plain paper - without you having to put your fingers in the dough. The healthy sausage horns are filled with ketchup, which makes them extra tasty and juicy. You can easily omit it, or you can use a little tomato paste as a sugar-free alternative. dej til Sunde glutenfri pølsehorn ingredienser til Sunde protein pølsehorn

Gluten-free sausage horns with skyrball dough

The dough for the healthy protein sausage horns consists mainly of skyr, eggs and oatmeal. In addition, fiberHUSK, a little honey, baking powder and salt are added. They are completely gluten-free if you use gluten-free oatmeal.

TIP: If you don't have skyr in stock, you can use another solid yogurt such as fromage fraiche or Greek yogurt for the buns.

The dough is the same as that used for the popular protein buns. The dough for the healthy "skyrboller" has nice air holes. The soft and juicy dough is the opposite of many other gluten-free breads, and therefore the dough is also ideal for using for sausage horns. It stays fresh and delicious for several days, without becoming boring and dry.

TIP: If you are looking for a delicious gluten-free bread, you can try buckwheat bread or this delicious gluten-free French bread. You can also try these Delicious gluten-free banana bread.

glutenfri pølsehorn

How do you shape gluten-free sausage horns?

Even though the dough is gluten-free, it is easy to shape nice sausage horns. And you don't even have to knead the dough at all. The dough is stirred together with a whisk, then divided into two. Each part is rolled out between two pieces of baking paper, so that you get a round pizza. Then they are cut into triangles, ketchup and sausages are added, and the sausage horns can then be easily rolled up. Press the tip of the triangle lightly together under the sausage horn, and then place them on a baking sheet. After a trip in the oven, they rise nicely and get a nice golden surface.