Carrot & Cauliflower Buns
Carrot & Cauliflower Buns with Twist of Parmesan and Thyme
- 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
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.
Calories: 66kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 248mg | Potassium: 43mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 68IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 0.4mg