Category: Baked Goods

Cauliflower Buns & Bagels


You guys.
Cauliflower. Buns.
I am crazy stoked about this.

The idea for these simply brilliant, delicious, and totally surprising rolls came from my good friend Sophie, a vibrant, health-conscious lady that I actually met through my mother’s group. We quickly bonded over a shared love of cooking and raising healthy kids, so it didn’t take long before we were meeting up outside of the group for smoothie dates and trading kitchen secrets. A couple months ago she mentioned making bread out of blended cauliflower and I thought it was just about the neatest idea I’d heard in a while, especially since my son and I love starchy baked anything, and I’m always keen to have a wide range of options. I set out to make my own version and this was the happy result.


Despite being totally flour-free, these buns are surprisingly light and fluffy. They taste of cauliflower (or should I say, cauliflour? HA!), but the garlic powder takes them in a different direction so that you don’t feel like you’re just eating a ball of blended cruciferous. I added nutritional yeast as well, which lends a wonderful cheesiness along with its B-vitamins, and almond meal for protein, fat and flavour. A sprinkling of dried onions or sesame seeds on top also add a great taste and texture. The psyllium husk is not totally necessary, but the buns are a little drier with this addition, plus without it, they are nearly impossible to slice without breaking. I prefer them baked with just eggs – but I also like just scarfing these, no slicing please.


To answer the question many of you will inevitably ask me, yes, I made a vegan version of these, but sadly, they did not work. I replaced the eggs with psyllium husk exclusively and the buns practically melted into weird cauli-puddles (bizarro!). And as psyllium contributes a rather rubbery texture, I also found that using it as a binder instead of eggs yielded an unappetizing consistency – most certainly un-bread like. If any of you are up for the challenge, please experiment and let me know in the comments. I’d love to post a vegan alternative!


One thing I should bring up is that these buns, despite tasting really good even a few days after baking, begin to smell rather sulfuric (a.k.a. fart-y). I can’t even tell you the looks I got after opening my lunchbox stocked with cauliflower buns on an airplane a couple weeks ago. It wasn’t me! It was the buns! This is due to the naturally-occurring and health promoting sulfur in the cauliflower. Nothing to worry about, but I thought it begged mentioning so that you know what to expect, and don’t jump to the conclusion that the buns have spoiled. Or that you keep the buns in a tightly sealed container and open it in a confined public space.

If you can time your baking of these to serve with a meal, I suggest you do so, as they are so delicious fresh from the oven, cooled just slightly, with a slather of good-quality butter. Yes, butter. I’d go so far as to say that it’s important to the recipe because the buns have very little fat in them, so butter really takes the taste experience to the next level of yum.



Give this recipe a shot you guys – especially if you are skeptical!

Love and buns,
Sarah B

Show me your buns! #MNRcauliflowerbuns

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Hey guys! I have a couple new interviews up online if you’d like to check them out…
Remarkable Magazine
Psycle London

Summer Celebration Fruit Tart


Hello summer people! It’s celebration time! I’m here to deliver the party favours …a seriously tasty treat and a whole lotta food porn. Ready?

summertart summertart5

This tart is everything you want from a summer recipe: quick to make, foolproof, delicious, and uses all the delights of the season. Since I am well aware that you would rather be spending your time at the beach or on the dock and not in the kitchen, making this treat will only take up about half an hour of your day, and the rest you can enjoy nibbling and relaxing!

I couldn’t quite settle on which meal this recipe would best be suited for, so I’ll let you decide on that one. It’s a perfectly respectable breakfast (you’re welcome), but would also make a lovely brunch side, afternoon iced tea accompaniment, or after dinner dessert. Because you can make the crust ahead of time, it can also be taken to a picnic or barbeque and assembled before serving.

The crust is vegan and gluten-free, made with toasted sunflower seeds and buckwheat flour, with a touch of lemon for zing. It is a good, all-around pastry base that can also be pressed into a tart form if you’d like a more tidy-looking dessert. I like the un-fussiness and rusticity of just rolling out the dough (and because I’m lazy). With its tattered edges and uneven shape, it looks like we all should in summer: loose, wild, and free!


For a big time saver, I’ve opted to use yogurt for the topping instead of making a cashew cream. If you would prefer a non-dairy option, try the cashew cream recipe from this post.  It would be smashing on this tart!

The fruit is also your call, just use whatever is in season around you. We are finally enjoying the annual berry explosion here in Denmark, the one I wait for the entire year, and this recipe is truly a celebration of the juicy abundance, sumptuous colours, and bright flavours all around. Toss on a combination of favourites, or go for a solo fruit that you really want to highlight. This tart can carry itself well into the autumn as well, using plums, pears and figs as well.


As for garnishes, although they aren’t totally necessary, this tart is really delicious with the addition of a few extras. I tossed on a small handful of fresh herbs; peppermint and lemon balm, because I happened to have them on hand, but what a difference they made! Verbena would be so delicious too, or spearmint, bergamot, or even chocolate mint. And because I am obsessed with bee products, I couldn’t resist sprinkling the tart with pollen and topping each slice with a good chunk of honeycomb. Nothing is bad with honeycomb on top. Ever.

With that, I leave you with the recipe, and sun-drenched love wishes to all of you out there romping around and being wild little bunnies.
Big hugs and fruit tarts, Sarah B


Matcha Green Granola Bars



I have to start off by saying THANK YOU.

I just came back from my cookbook tour in London, which is the very last trip I’m taking until the autumn. Now that I have some time to reflect, I have to say how deeply touched and grateful I am to all of you that have showed your support these past few months. Whether you’ve come out to an event, book signing, cooking class, reposted a recipe on your own blog, sent me a love note, or happy vibes through the ether, I have felt it all and will carry the collective experience with me always. I mean it. I am officially overwhelmed with love.

It’s been a very fulfilling time for me, but if I’m being honest, it’s also been a very challenging one. Being on the road and away from my sweet little family has been hard, despite being surrounded by so much goodness. My workload has also been full-on at the same time, so there hasn’t been much in the way of breaks, or breathing, or looking after myself at all. As someone who is perpetually beating the drum of balance, wellness, and self-love, I am beginning to feel like a hypocrite! And how can I expect to be the best I can be for everyone else if I can’t take care of my precious self?

So in the name of practicing what I preach, I’m introducing My New Roots Summer Lights again – all new delicious, healthy recipes, just without the lengthy article. As it takes an average of 20 hours to create a single blog post, shaving a few off of that will give me some time to regain a little more sanity in my life. And maybe even inspire some of you to do the same.

So. These granola bars. They are really, really yummy. Satisfying in all the ways that count; filling without making you feel full, and a salty-sweet flavor balance to make you feel like you’ve gotten everything you need. Maybe more. I have been relying heavily on these to fill the 11am / 4pm gap, avoid late night bad food decisions, and I’ve mowed down a couple (maybe more) for my personal favourite: breakfast-in-a-taxi/airplane/subway/train. Hey, at least I get to sit down.


The matcha green tea powder is of course what makes the granola bars green. It has a lovely tea-like flavor (thank you, captain obvious), and a nice little bitter nuance that I dig. But because matcha is a bit of a specialty item that can be hard to find and so darn expensive, the you can of course omit it entirely. Maybe sprinkle in another kind of superfood powder if you have it (lucuma, maca, baobab, raw cacao), cocoa powder, or protein powder, or whatever else you’re in the mood for. The point is, these are flexible and simple, and a great granola bar base recipe for you to play with. Party on.

The brown rice syrup makes the granola bars ooey-gooey, but because it isn’t overly sweet, I poured in a few tablespoons of maple syrup for good measure. If you are not vegan, you could replace the maple syrup with honey, but I wouldn’t replace the rice syrup with honey because then these would be way too sweet. Just sayin’.

If your tahini is unsalted, add a little more salt to the dry ingredients – I promise that you want the salty-sweet thing going on here. And if you have an allergy to sesame, or feel like something different, use another kind of nut or seed butter instead – hazelnut butter would be divine, pumpkin seed butter too, or combo it up, wild cat! 


So dear friends, I’m wishing you a very healthy, happy summer full of crazy adventures, (responsible) sun-worshipping, belly laughs, and of course, delicious food.

I love you!
xo, Sarah B