Sastojci (za 24 pogačice): 300 g pšenično glatko brašno tip 450 (tip 400 ili tip 500*), 80 ml maslinovo ulje, 150 g jogurt, 10 g prašak za pecivo, 2 g soli, 1 puna kašika svež ruzmarin sitno seckan, ½ kašičice beli luk u prahu, 50 g tvrdog sira rendanog (parmezan ili kackavalj**).
Priprema:
1. U većoj činiji pomešati brašno, prašak za pecivo i so.
2. Dodati sitno seckan ruzmarin i beli luk u prahu, dobro izmešati da se ravnomerno rasporede.
3. Dodati jogurt i maslinovo ulje, pa umesiti mekano, nelepljivo testo.
4. Dodati kackavalj i umešati.
5. Testo razviti na debljinu oko 1 cm i čašom ili modlom vaditi krugove.
6. Ređati na pleh obložen papirom za pečenje.
7. Peći u prethodno zagrejanoj rerni na 180 °C oko 18–22 minuta, dok blago ne porumene.
8. Ohladiti nekoliko minuta pre serviranja.
Čuvanje:
- Na sobnoj temperaturi: U zatvorenoj posudi do 3 dana.
- U frižideru: Do 5–6 dana.
- U zamrzivaču*: Do 2 meseca; pre konzumacije kratko podgrejati na 160–170 °C ili u tosteru.
Napomena 1:
Razlike i efekti
1. Tip 400
- Malo je sitnije i belje od tip 450.
- Testo će biti prhko i mekše, pogačice mogu biti blago nežnije.
- Pogodno ako želiš delikatniju strukturu.
Tip 500
- Malo je tamnije i jače, sa nešto više proteina i glutenog sadržaja.
- Testo može biti malo čvršće, pogačice će biti stabilnije i blago elastičnije.
- Idealno ako želiš da se testo lakše oblikuje i pogačice bolje drže formu.
3. Tip 00 brasno
- Testo će biti prhko i nežno, mekanije od tipa 450.
- Pogačice mogu biti malo manje čvrste, ali vrlo fine i delikatne.
Savet:
Količina tečnosti ostaje ista (jogurt + maslinovo ulje), eventualno dodaj 1 kašičicu vode ako testo deluje suvo.
2. Visenamensko brasno (univerzalno brašno)
- Testo će biti slično klasičnom tipu 450.
- Pogačice će zadržati oblik i biti blago prhke.
Saveti:
- Koristi istu količinu kao u receptu (300 g).
- Visenamensko brašno je praktična zamena kad nema tip 450.
Savet:
- Količina tečnosti (jogurt i maslinovo ulje) ne menja se, osim ako vidiš da testo bude SUVISE suvo (dodaj 1–2 kašike jogurta ili vode po potrebi).
- Za sve tipove brašna, peći po istim uputstvima: 180 °C, 18–22 minuta.
Napomena 2:
Za ovu vrstu pogačica, najbolje je koristiti tvrdi, aromatični sir koji se lako renda i daje dobru strukturu i ukus. Evo nekoliko opcija:
1. Preporučeni kackavalji / tvrdi sirevi
- Kačkavalj zreli – srednje do jako zreo, daje bogatu aromu i lepo se topi u testo.
- Parmezan (sveze rendan) ili Grana Padano – intenzivna aroma, manje masnoće, blago slan, pogodno za finije pogačice.
- Gauda ili Edamer stari – blago slatkast, aromatičan, dobro se meša u testo.
- Trapist – blaži ukus, pogodan ako želiš da pogačice budu neutralnije, manje aromatične.
Saveti plus:
- Sir treba rendati sitno, tako da se ravnomerno rasporedi u testo.
- Možeš kombinovati 25 g parmezana i 25 g kačkavalja zrelog za bogatiji ukus.
- Za laganiju, manje slanu verziju, koristi manje slan sir poput trapista ili mladog kačkavalja.
- Za pravu aromu i hrskavost, idealno je koristiti stari kačkavalj ili parmezan.
Opis
Aromatične, prhke i lagano hrskave slane pogacice sa ruzmarinom idealne su kao zdrava užina, dodatak supama i salatama ili kao posluženje uz sir, jogurt ili humus. Ruzmarin doprinosi ne samo ukusu već i varenju i cirkulaciji.
Nutritivne vrednosti za jednu pogačicu od 25 g
Energija 111 kcal
Proteini 3,8 g
Ugljeni hidrati 16 g
– od toga šećeri ≈ 2 g
Masti 4,2 g
– od toga zasićene masti ≈ 0,75 g
Vlakna 0,5 g
So 0,21 g
Holesterol ≈ 10 mg
Objašnjenje:
- Šećeri dolaze uglavnom iz jogurta i malih količina prirodnih šećera u mlečnom siru.
- Holesterol je prisutan zbog jogurta i sira; količina je mala jer je mala i pogačica.
- Ova pogačica je umereno povoljna za zdravlje srca, ali osobe sa visokim holesterolom ili dijabetesom mogu bolje koristiti verzije sa biljnim sastojcima (veganska ili IR verzija)
Vrednosti su informativne i mogu varirati u zavisnosti od korišćenih sastojaka.
Zdravstveni benefiti
- Ruzmarin sadrži antioksidanse koji pomažu u smanjenju oksidativnog stresa i podržavaju cirkulaciju.
- Maslinovo ulje doprinosi zdravlju srca zahvaljujući mononezasićenim masnim kiselinama.
- Jogurt obezbeđuje proteine i korisne bakterije koje podržavaju digestivni sistem.
- Umeren sadržaj masti i jednostavan sastav čine ove pogačice lakše svarljivim u poređenju sa industrijskim grickalicama.
Za koga su posebno pogodne?
1. Osobe koje žele zdraviju alternativu slanim grickalicama
2. Osobe sa osetljivim varenjem, uz umerenu konzumaciju
3. Vegetarijanci
4. Osobe koje vode računa o unosu aditiva i veštačkih sastojaka
Saveti i varijacije:
- Za integralnu verziju zameniti 30–40% brašna integralnim pšeničnim brašnom i dodati 1–2 kašike jogurta više.
- Za vegansku varijantu koristiti biljni jogurt i izostaviti sir ili koristiti veganski parmezan.
- Mogu se zamrznuti pečene pogačice i kratko podgrejati pre služenja*.
Upotreba slanih pogačica sa ruzmarinom
- Uz obrok: Idealno je kombinovati pogačice sa glavnim obrokom, npr. uz salatu, supu, varivo, humus ili biljni protein.
- Za užinu: Jednu ili dve pogačice mogu biti brza užina, ali kod insulinske rezistencije i dijabetesa treba ih kombinovati sa proteinom ili zdravim mastima da se smanji glikemijski odgovor.
- Za doručak: Mogu se koristiti uz biljni jogurt ili avokado, zajedno sa povrćem, kao nutritivno uravnotežen početak dana.
- Za posluženje: Odlične su kao dodatak uz sireve, veganske namaze ili čaj ili napitak.
Porcija
- Klasična pogačica: 1–2 komada po užini, 25 g po komadu.
- IR ili dijabetes verzija: 1 pogačica po užini ili uz obrok bogat proteinima.
- Veganska verzija: 1–2 pogačice uz povrće ili biljni protein, radi kontrole šećera u krvi.
Dodatne napomene:
- Kod insulinske rezistencije i dijabetesa, pratiti reakciju glikemije nakon konzumacije, naročito ako se pogačice jedu samostalno.
- Veganska i IR verzija imaju niži glikemijski indeks i veći sadržaj vlakana, što ih čini pogodnijim za stabilan nivo šećera u krvi.
- Mogu se koristiti kao zamena za industrijske slane grickalice, kao zdravija alternativa.
Da li moze testo za pogacice sa ruzmarinom da se zamrzne?
Da, testo za pogačice sa ruzmarinom može da se zamrzne, ali postoje detaljna pravila i saveti da bi kvalitet ostao dobar:
1. Zamrzavanje testa
A) Pre pečenja:
Testo se može zamrznuti u obliku kugli ili celog komada umotanog u plastičnu foliju i stavljenog u kesu za zamrzivač.
- Može stajati do 1–2 meseca.
- Pre pečenja, odmrzavati u frižideru 4–6 sati ili preko noći, a zatim oblikovati pogačice i peći po uputstvu.
B) Već pečene pogačice:
- Pečene i ohlađene pogačice se mogu staviti u kesu za zamrzivač ili hermetički zatvorenu posudu.
- Čuvati do 2 meseca.
- Pre serviranja podgrejati u rerni na 160–170 °C 5–10 minuta ili u tosteru, da ponovo budu hrskave.
Saveti za zamrzavanje:
- Ne zamrzavajte u velikim količinama odjednom – bolje u porcijama po potrebi.
- Označite datum na pakovanju, jer kvalitativno počinju da gube aromu i teksturu nakon 2 meseca.
- Veganske i IR verzije takođe se mogu zamrzavati, ali zbog masnoće (maslinovo ulje, bademovo brašno) preporučuje se kraći period – do 1 mesec.
- Niska FODMAP verzija se ponaša slično kao klasična pogačica.
Ingredients (for 24 scones): 300 g plain wheat flour type 450 (type 400 or type 500*), 80 ml olive oil, 150 g buttermilk - yogurt, 10 g baking powder, 2 g salt, 1 tablespoon fresh rosemary finely chopped, ½ teaspoon garlic powder, 50 g grated hard cheese (Parmesan or yellow cheese**).
Preparation:
1. Mix flour, baking powder and salt in a large bowl.
2. Add finely chopped rosemary and garlic powder, mix well so that they are evenly distributed.
3. Add yogurt and olive oil, then knead a soft, non-sticky dough.
4. Add the cottage cheese and mix.
5. Roll out the dough to about 1 cm thick and cut out circles with a glass or a mold.
6. Arrange on a baking sheet lined with baking paper.
7. Bake in a preheated oven at 180 °C for about 18–22 minutes, until lightly browned.
8. Cool for a few minutes before serving.
Storage:
- At room temperature: In a closed container for up to 3 days.
- In the refrigerator: Up to 5–6 days.
- In the freezer*: Up to 2 months; briefly reheat at 160–170 °C or in a toaster before consumption.
Note 1:
Differences and effects
1. Type 400
- It is slightly smaller and whiter than type 450.
- The dough will be crumbly and softer, the scones may be slightly more tender.
- Suitable if you want a more delicate structure.
Type 500
- It is a bit darker and stronger, with slightly more protein and gluten content.
- The dough can be a little firmer, the scones will be more stable and slightly more elastic.
- Ideal if you want the dough to be shaped more easily and the scones to hold their shape better.
3. Type 00 flour
- The dough will be crumbly and tender, softer than type 450.
- The scones may be a little less firm, but very fine and delicate.
Tip:
The amount of liquid remains the same (yogurt + olive oil), possibly add 1 teaspoon of water if the dough seems dry.
2. All-purpose flour (universal flour)
- The dough will be similar to the classic type 450.
- The scones will keep their shape and be slightly crumbly.
Tips:
- Use the same amount as in the recipe (300 g).
- All-purpose flour is a practical substitute when type 450 is not available.
Tips:
- The amount of liquid (yogurt and olive oil) does not change, unless you see that the dough is TOO dry (add 1-2 tablespoons of yogurt or water as needed).
- For all types of flour, bake according to the same instructions: 180 °C, 18–22 minutes.
Note 2:
For this type of scones, it is best to use a hard, aromatic cheese that is easy to grate and gives good structure and taste. Here are some options:
1. Recommended cheeses / hard cheeses
- Ripe cheese - medium to very ripe, gives a rich aroma and melts nicely into the dough.
- Parmesan (freshly grated) or Grana Padano - intense aroma, less fat, slightly salty, suitable for finer scones.
- Gouda or aged Edamer – slightly sweet, aromatic, and mixes well with the dough.
- Trappist - milder taste, suitable if you want scones to be more neutral, less aromatic.
Tips plus:
- The cheese should be finely grated, so that it is evenly distributed in the dough.
- You can combine 25 g of parmesan cheese and 25 g of mature cheese for a richer taste.
- For a lighter, less salty version, use a less salty cheese such as Trappist or young cheese.
- For the right aroma and crispness, it is ideal to use old cheese or parmesan.
Description
Aromatic, brittle and slightly crunchy salty scones with rosemary are ideal as a healthy snack, an addition to soups and salads or as a side dish with cheese, yogurt or hummus. Rosemary contributes not only to taste but also to digestion and circulation.
Nutritional values for one scone of 25 g
Energy 111 kcal
Proteins 3.8 g
Carbohydrates 16 g
- of which sugars ≈ 2 g
Fats 4.2 g
- of which saturated fat ≈ 0.75 g
Fiber 0.5 g
Salt 0.21 g
Cholesterol ≈ 10 mg
Explanation:
- Sugars come mainly from yogurt and small amounts of natural sugars in milk cheese.
- Cholesterol is present because of yogurt and cheese; the quantity is small because the scone is also small.
- This scone is moderately beneficial for heart health, but people with high cholesterol or diabetes may better use plant-based versions (vegan or IR version)
The values are informative and may vary depending on the ingredients used.
Health benefits
- Rosemary contains antioxidants that help reduce oxidative stress and support circulation.
- Olive oil contributes to heart health thanks to monounsaturated fatty acids.
- Yogurt provides proteins and beneficial bacteria that support the digestive system.
- Moderate fat content and simple composition make these scones easier to digest compared to industrial snacks.
Who are they particularly suitable for?
1. People who want a healthier alternative to salty snacks
2. People with sensitive digestion, with moderate consumption
3. Vegetarians
4. People who take care of the intake of additives and artificial ingredients
Tips and variations:
- For the integral version, replace 30-40% of the flour with whole wheat flour and add 1-2 tablespoons more yogurt.
- For the vegan variant, use plant-based yogurt and omit the cheese or use vegan parmesan.
- Baked scones can be frozen and reheated briefly before serving*.
The use of savory scones with rosemary
- With a meal: It is ideal to combine scones with the main meal, for example with salad, soup, stew, hummus or vegetable protein.
- For a snack: One or two scones can be a quick snack, but in case of insulin resistance and diabetes, they should be combined with protein or healthy fats to reduce the glycemic response.
- For breakfast: Can be used with vegetable yogurt or avocado, together with vegetables, as a nutritionally balanced start to the day.
- For serving: They are excellent as an addition to cheeses, vegan spreads or tea or beverages.
Portion
- Classic scone: 1–2 pieces per snack, 25 g per piece.
- IR or diabetes version: 1 scone per snack or with a protein-rich meal.
- Vegan version: 1–2 scones with vegetables or vegetable protein, to control blood sugar.
Additional notes:
- In case of insulin resistance and diabetes, monitor the glycemic reaction after consumption, especially if scones are eaten on their own.
- The vegan and IR versions have a lower glycemic index and a higher fiber content, which makes them more suitable for a stable blood sugar level.
- They can be used as a substitute for industrial salty snacks, as a healthier alternative.
Can the rosemary scone dough be frozen?
Yes, rosemary scone dough can be frozen, but there are detailed rules and tips to keep the quality good:
1. Freezing the dough
A) Before baking:
The dough can be frozen in the form of balls or a whole piece wrapped in plastic foil and placed in a freezer bag.
- It can stand up to 1-2 months.
- Before baking, thaw in the fridge for 4-6 hours or overnight, then form scones and bake according to the instructions.
B) Already baked scones:
- Baked and cooled scones can be placed in a freezer bag or airtight container.
- Store for up to 2 months.
- Before serving, reheat in the oven at 160–170 °C for 5–10 minutes or in a toaster, to make them crispy again.
Freezing tips:
- Do not freeze in large quantities at once – better in portions as needed.
- Mark the date on the packaging, as they begin to lose their flavor and texture after 2 months.
- Vegan and IR versions can also be frozen, but due to the fat (olive oil, almond flour) a shorter period is recommended – up to 1 month.
- The low FODMAP version behaves similarly to classic scones.
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