I just arrived home after finishing one out of two exams before it is finally summer holiday. It went really well, as good as it could actually, so right now I am in a very good spirit and what is more delightful then, than to share a lil’ recipe here with you!
I made these buns a while back, but fortunately I still have a couple in my freezer, and on thursday when all of this nerve-wracking exam stuff is over, I am gonna 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 actually quite different. The cheese adds a delicious twist and together with the thyme, these buns are perfect just 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 like me find yourself in a busy everyday, it is wonderful to have a good stock of nutritious treats like these.
Carrot & Cauliflower Buns with a twist of parmesan and thyme
1/2 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
1/2 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.