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50 min
  • 150 gcarrots
  • 0,5 pcsyeast cubes
  • 250 gsmooth spelt flour
  • 400 gwhole grain spelt flours
  • 250 glow fat curd cheese
  • 400 mlwater
  • 30 gflaxseed
  • 1 tspsalt
  • 120 gbasil pesto
  • 1 handfulflour

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multi-purpose blade
Finely grate the carrots in the bamix® SliceSy® with the grater no. 1 and place in a large bowl. Dissolve the yeast well in the water. Add all the dry ingredients and the low-fat curd cheese to the carrots, then mix with the water-yeast mixture. Knead everything into a smooth dough using the bamix® multi-purpose blade. Leave the dough in a warm place to rise for about half an hour. The volume should then have doubled. Divide the dough into 4 portions of equal size. Roll out one lump of dough at a time to form a rectangle, spread some of the pesto on it, roll up the dough and use a sharp knife to cut off slices about 2 centimetres thick. Place the pesto rolls on a baking tray covered with baking paper. Continue in the same way with the other dough portions. Bake in a preheated oven at 200 °C (top/bottom heat) for about 15 minutes. The pesto rolls should have a nice golden brown colour after baking.

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