I’m so excited to share a little secret with you today – I’ve found a way to enjoy sandwiches and burgers without any negative effects on my stomach!
But, here’s the thing – I absolutely love sourdough bread and croissants. They’re my guilty gluten pleasures and I’ll allow myself to indulge whenever a craving strikes. But, I also know the importance of incorporating lots of veggies into my meals.
So, I came up with a solution – I made a bun almost entirely out of veggies!
I know, I know – it sounds a bit odd to make a bun without any flour, right?
Usually, you need at least some kind of nut meal or seed overload, but the magic trick in this recipe is the use of egg and psyllium. And, while it may look a lot like a regular bun, it has a few key differences. For one, it has a moist texture, and you won’t get that crispy crust you’re used to. But, what you will get is a nutrient load that’s out of this world! Plus, for those with sensitive stomachs, this may just be the better choice.
So, next time you’re craving a sandwich or burger, give this veggie bun a try. Your stomach (and taste buds) will thank you!
- 1 broccoli head
- 5 tbsp almonds or hasselnuts
- 5 tbsp chia seeds
- 1.5 tbsp psyllium husk
- 1 tsp salt
- 4 large eggs
- Sunflower seeds
- Chia seeds
- Use a food processor to chop the broccoli (alternatively coarsely grate it on a grater). Add eggs and pulse. Add the remaining ingredients and pulse until combined. Let the dough sit for around 10 min, if to seems to liquid add 1/2 Tbsp extra psyllium. Preheat oven t0 375 ºF/180 ºC (with fan)
- Use a spoon to make around 10 buns. Place them on a lined baking sheet. Drizzle with a little bit of seeds and bake in the oven for 25 min until golden. Set a side to cool.
- Keeps well in fridge for up to 5 days – freeze well.