A while back, I made these buns and I was lucky enough to still have a couple in my freezer.

On Thursday, when all of this nerve-wracking exam stuff is over, I’m going to return to Aarhus and my man and celebrate with a delicious burger made with these buns.

The recipe is a little similar to the Broccoli Buns but the taste is quite different. The cheese adds a delicious twist, and together with the thyme, these buns are perfect to snack on as they are when you have a little hunger, or as burger buns or for making sandwiches.

I love that they freeze well and if you’re like me and find yourself busy every day, it’s wonderful to have a good stock of nutritious treats like these.

I hope you’ll give these buns a try and let me know what you think in the comments.

And don’t forget to celebrate your accomplishments, big or small. Enjoy!

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Carrot & Cauliflower Buns

Carrot & Cauliflower Buns with Twist of Parmesan and Thyme

Course Snack

Servings

Calories 66kcal

Ingredients

½ cauliflower head
3 large carrots
2 tbsp chia seeds
1.5 tbsp psyllium husk
4 large eggs
75 g grated parmesan
1 tsp chopped fresh thyme
½ tsp salt
3 tbsp sunflower seeds + ekstra for topping

Metric - US Customary

Instructions

Use a food processor to chop the cauliflower and carrots (alternatively coarsely grate both on a grater). Add eggs and pulse. Add the remaining ingredients, except the parmesan, and pulse until combined. At last stir in the grated cheese.
Let the dough sit for around 10 min, if to seems to liquid add 1/2 Tbsp extra psyllium. Preheat oven t0 375 ºF/180 ºC (with fan)Use a spoon to make around 10 buns. Place them on a lined baking sheet. Drizzle with a little bit of seeds and bake in the oven for 25 min until golden. Set a side to cool.
Keeps well in fridge for up to 5 days, ? ? freeze well.

Nutrition