Cut the sun-dried tomatoes into small cubes. Finely grate the carrots. Dissolve the yeast in the water in a kneading bowl. Add carrots, sun-dried tomatoes, oil, tomato puree, salt, oregano, durum flour and most of the wheat flour. Knead the dough and add more wheat flour during kneading. Let the dough rise to double the size. Divide it into 14 pieces and place them in small, flat, lubricated silicone or aluminum molds.
Put 2-3 cherry tomatoes into the dough and sprinkle with parmesan and oregano. Allow the buns to rise for 30 minutes in the molds. Bake them at 200 degrees for approx. 20 minutes. Let them cool in the molds.
Energy: 900 kJ (220 kcal).
Carbohydrate: 42 g.
Fat: 3.5 g, of which saturated fat is 1 g
This post was published on January 7, 2020 11:50 pm