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Carrot and sunflower seeds rolls
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Carrot and sunflower seeds rolls

Rolls that are healthy and rich in fibers. The carrots give an amazing sweet taste to them and the carotene gives them the beautiful orangy colour - all naturally.
5 from 1 vote
Prep Time10 hours 30 minutes
Cook Time20 minutes
Course: Brekky
Servings: 25 rolls
Author: Luna Linnemann

Ingredients

  • 25 g fresh yeast
  • 600 ml water (lukewarm)
  • 1 tsp salt
  • 1 tsp maple syrup (optional)
  • 2 tbsp oil (I used olive)
  • 100 ml soy yoghurt (optional)*
  • 500 g all purpose flour (wheat flour)
  • 200 g quick oats
  • 200 g graham flour
  • 200 g carrot (~4 medium sized carrots)
  • 2 tbsp psyllium husk
  • 150 g sunflower seeds
  • 2 tbsp chia seeds (optional)
  • 2 tbsp flax seeds (optional)
  • 0.5-1 dl raisins (optional)

Topping/base suggestions

  • chia seeds
  • oats

Instructions

Evening

  • Mix all the wet ingredients and the fresh yeast.
  • Grate the carrot and add this to the wet mixture. (If you like bigger pieces of carrot, you can shred it instead.)
  • In a seperate bowl, add all the dry ingredients and mix them together. *NB! If you do not have any soy yoghurt and leave it out, add less dry ingredients! The dough is suppose to be a bit sticky.
  • Combine the wet and dry mixtures and mix it for about 10 min. If you do not have a (hand) mixer, you can always use a large (wooden) spoon and mix it. The dough may be too sticky to knead it by hand.
  • Let it rise overnight in a cool place. (or during the day, if you are making them as a late afternoon snack)

Morning

  • Preheat the oven to 200°C (convection oven).
  • Prepare a baking tray with baking paper. You can sprinkle some seeds on to the baking paper in circles, where you want to place the rolls on top. This will give them a nice crunchy base.
  • Use a tablespoon to form the rolls and dip the spoon in a glass of cold water between each roll. (I am very lazy and do not care about a perfect round one. This will give the rolls to a homemade charm to them) Ad some seeds on top of the rolls.
  • Bake one tray of rolls for about 20 min.
  • Let them sit for 5-10 min before eating them. This way you will avoid soggy rolls.

Notes

* If you do not have any soy youghurt and leave it out, add less dry ingredients!

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin