Recipe for healthy sausage rolls with vegetables and chicken sausages
Are you planning to bake during the autumn break? Maybe something delicious for the picnic basket or some goodies to store in the freezer for next week’s lunch boxes… Then these healthy, gluten-free sausage rolls are perfect to take with you on the go! And they won’t become dry or boring, as the dough is not traditional; it consists solely of vegetables, (gluten-free) oats, and eggs… The rolls are soft and moist, quite filling, and provide a good portion of the day’s vitamins..
As a bonus, the dough does not need to rise, just wrap it around the sausages and put them in the oven. This means you can relatively quickly have a batch ready.
The rolls can be frozen and then taken out as needed. If you warm them up in the toaster or oven, they will taste freshly baked.
Healthy sausage rolls with vegetables and chicken sausages
Ingredients
- 200 gram Carrots
- 400 gram Cauliflower
- 4 pcs. Egg
- 2.3 gram Baking Soda
- 6 gram Salt
- 100 gram Oatmeal gluten-free
- 55 gram Sunflower Seeds
- 12 pcs. Chicken Sausages small
Instructions
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) with fan.
- Grate or finely chop carrots and cauliflower, for example with a mini chopper.
- Pour it into a bowl and mix with salt, eggs, and baking powder.
- Now blend the oats into flour (easily done in a mini chopper) and stir into the bowl. Also, finely chop sunflower seeds in the mini chopper and stir into the bowl.
- Let the dough rest for 15 minutes, so the seeds and oats can absorb some of the liquid. If the dough is still very wet afterward, add a little extra oats.
- Take a lump of dough in your hand and wrap it around the sausages – place them with some space between on a baking sheet lined with parchment paper.
- Bake the sausage rolls for about 25 minutes and then let them cool on a wire rack, so the bottom doesn't become soft.
- Serve, optionally with ketchup.