As far as carbs go, bread isn’t my favourite. I know that sliced loaves are useful, that baguettes are great for picnics and, sure, I will wolf down a walnut loaf if you give me one, but I hardly ever choose to buy bread.

I also don’t bake much bread. It can be time-consuming (waiting for dough to rise) and honestly I’m often too lazy to knead it. Fortunately, this recipe fulfills my wish for a quick fancy set of rolls with little hassle. And it’s kinda healthy, or at least, I can tell myself that.

Carrot, Zucchini and Walnut Rolls

  • Prep Time:20 minutes
  • Cook Time:30 minutes
  • Total Time:50 minutes
  • Servings:8 servings
  • Medium

    Ingredients

  • 2 1/2 cup plain flour (or a 2:1 ratio of plain flour to whole wheat)
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 1 pinch sugar
  • 1 teaspoon dried herb (I use thyme or rosemary)
  • 1 courgette (aka zucchini), grated
  • 1 carrot, grated
  • 3/4 cup plant-based milk
  • 1/2 cup walnuts, roughly chopped
  • 2 tablespoon mixed seeds (plus extra for the top)
  • Salt
  • Pepper
Photo by Emily Stamp
Photo by Emily Stamp
  • Step 1

    Preheat the oven to 400°F or gas mark 6.

  • Step 2

    Mix the dry ingredients in a bowl with 1/2 teaspoon of salt.

    Photo by Emily Stamp
    Photo by Emily Stamp
  • Step 3

    Remove excess liquid from the grated carrot and courgette (aka zucchini) by squeezing. Season with pepper.

    Photo by Emily Stamp
    Photo by Emily Stamp
  • Step 4

    Add the carrot and courgette to the dry ingredients and stir in.

    Photo by Emily Stamp
    Photo by Emily Stamp
  • Step 5

    Create a well and fold in the plant-based milk carefully.

    Photo by Emily Stamp
    Photo by Emily Stamp
  • Step 6

    Add and mix the walnuts and seeds.

    Photo by Emily Stamp
    Photo by Emily Stamp
  • Step 7

    Shape the dough on a floured surface.

    #SpoonTip: You could make one large loaf or even bite-sized treats

    Photo by Emily Stamp
    Photo by Emily Stamp
  • Step 8

    Place on baking tray, score with a floured knife and sprinkle some salt, herbs and seeds. Dust with flour.

    Photo by Emily Stamp
    Photo by Emily Stamp
  • Step 9

    Bake for 30 minutes and cool slightly before serving the rolls warm.

    #SpoonTip: When baked, the rolls should sound hollow when you tap the bottom.

    Photo by Emily Stamp
    Photo by Emily Stamp