John Myers
Ingredients for 1 servings:
- 240 g bran (wheat or spelt bran)
- 60 g rye, wheat or barley
- 430 g cauliflower
- 20 g beans (mung)
- 130 g flour (wholemeal)
- 1 egg white
- 2 packets of baking powder
- 400 g low-fat yogurt
- 1 pinch of salt
Instructions
Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 25 minutes; Total time approx. 2 days 1 hour 5 minutes
for 18 pieces, low in calories, low in fat, low in carbohydrates
Two days before, soak the grain and mung beans in the evening, rinse them in the morning, and let them germinate, rinsing both morning and evening. The day before, mix the bran with the low-fat yogurt and refrigerate. Puree the raw cauliflower in a food processor. Mix the bran mixture, sprouted grains, and cauliflower puree with a dough hook, adding the egg whites. Mix the flour with baking powder and salt and add to the dough. Knead. Finally, add the sprouted mung bean sprouts and mix everything well again with the dough hook. Now weigh out 75g of dough at a time, roll them into rolls with floured hands, and place them on a baking tray lined with baking paper. The dough will be quite moist. Makes about 18 rolls. Now place the baking tray in the oven at 180°C fan/convection oven without preheating and bake for about 25 minutes. The rolls won’t taste like cauliflower and aren’t just suitable for savory toppings. I like to eat them with a piece of 85% chocolate in between.
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