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Carrot rolls


350 gr mixture of white and wholewheat flour

1 tsp salt

1 tsp quick action yeast

1 Tbsp olive oil

1 grated carrot

250 ml water or more and pumpkin seeds for the top


In a mixing bowl, place all ingredients and make a dough.Knead the dough until smooth and leave it to rest for an hour.

Divide the dough into 12 and using more flour shape each dough into a ball.Place them onto a big baking tray covered with baking paper, brush them with some water or milk and sprinkle some of your favorite seeds.Cover with tea towel and leave them to rest for about 40 minutes.

Bake on 200 C for 15 min.

My favorite snack combo is carrot roll with hummus and fermented cabbage and carrot kind of sauerkraut I make on regular bases.