Parsnip Rosemary Buns - cooking recipe

Ingredients

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)

Preparation

In a big bowl combine parsnip, flours, baking powder, baking soda, rosemary, salt and garlic powder.
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!
Divide dough into 9 parts and roll each part into a ball. Place the balls on a paper-lined baking sheet.
Using a sharp knife make a cross on top of each bun.
Bake in the pre-heated oven at 190\u00b0C/375\u00b0F for 25-30 minutes or until golden on top and baked through.
These are best eaten warm, but I like them cooled, too.