Parsnip Rosemary Buns

These yeat-free bread rolls are super easy to make and taste very yummy. They are kind of like a damper with a slightly sweet taste from the parsnip. The original of the recipe comes from wonderful book "Mon premier dîner végétarien" by Alice Hart. If you feel like it, try using carrot in place of the parsnip or even pumpkin or beetroot.

• Ready In: 50 mins
• Yields: 9 buns

Ingredients

• 220  g parsnips, grated (2 medium)
• 200  g whole wheat flour (I used whole spelt flour)
• 75  g flour (I used spelt flour)
• 2  teaspoons baking powder
• 1⁄8 teaspoon baking soda
• 1  teaspoon dried rosemary
• 1  pinch salt
• 1⁄4 teaspoon garlic powder
• 1  egg, beaten
• 2  tablespoons applesauce (unsweetened)
• 4  tablespoons yogurt (low fat is fine)

Directions

1. In a big bowl combine parsnip, flours, baking powder, baking soda, rosemary, salt and garlic powder.
2. Make a well in the centre and add the egg, yogurt and applesauce to it. Quickly knead into a doug (it will be shaggy). If dough doesnt come together, add 1 tbs or so more yogurt. Do not overwork the dough!
3. Divide dough into 9 parts and roll each part into a ball. Place the balls on a paper-lined baking sheet.
4. Using a sharp knife make a cross on top of each bun.
5. Bake in the pre-heated oven at 190°C/375°F for 25-30 minutes or until golden on top and baked through.
6. These are best eaten warm, but I like them cooled, too.