Rosehip flour is going to be trending one day. The swedes know where it’s at. And this is the perfect recipe for it, from my friend, Jenny. If you need to forage for rosehips, apparently they need to be processed somewhat quickly after picking. If you don’t have rosehip flour… make something else. I guess you could sub it with some ground oats or rice or something, maybe part cocoa, but really, this is a recipe for rosehips.
- 1 dl rosehip flour
- 1 dl sunflower seeds
- 1 dl oats
- 50g dried cranberries
- 100g finely chopped dried figs
- 100g chopped hazelnuts
- 2 krm salt
- 50g butter
- 1dl honey
- 2 egg whites
Preheat oven to 175 degC. Cover a 20x20cm pan with baking paper. Mix dry stuff. Melt butter and honey together in a pan, and cool a bit, and add to the egg whites. “Turn” everything together until evenly mixed, bake for 40-50 mins. Cool, cut into pieces, and try not to eat them all in one go.
dl = decilitre, not sure why we don’t use this measure in english!
krm = kryddmått = a pinch, ca. 1ml
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