Parsnip Rosemary Buns

• 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)

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 190u0b0C/375u0b0F for 25-30 minutes or until golden on top and baked through.
6. These are best eaten warm, but I like them cooled, too.

parsnips, whole wheat flour, flour, baking powder, baking soda, rosemary, salt, garlic, egg, applesauce, yogurt

Taken from www.food.com/recipe/parsnip-rosemary-buns-465977 (may not work)