Tuesday, January 14, 2014

Grain & Nut-Free Burger Buns

The whole reason we had burgers last night is because I wanted to try out this bun recipe from My Living Nutrition. I'm kind of bored with eating my burgers sandwiched between lettuce leaves or mushroom caps, and I was eager to try out what looked to be a promising grain-free alternative.

The moniker "the perfect grain-free burger bun" was certainly a selling point, but I also loved the ingredient list and was smitten with the photo.

I made the recipe largely as written, adding some onion and garlic to the batter itself and topping only with sesame seeds. The dough was quite sturdy and baked nicely, puffing up a bit and getting the perfect golden hue.

Put together with burgers and fixings, these buns were just the thing. I don't know if we found them to be "perfect," however, as I felt the natural sweetness of the coconut flour leant a very distinctive flavor to them. I would make them again, but I'd like to include some arrowroot or tapioca for texture and to replace some of the coconut.



Grain & Nut-Free Burger Buns
adapted from My Living Nutrition

1/4 cup ground flax
1/4 cup coconut flour
1/4 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. each garlic and onion powder
1/4 cup plain Greek yogurt
4 eggs
1 tsp. raw honey
2 tbs. sesame seeds

Preheat oven to 375.

Mix ground flax, coconut flour, baking soda, salt, garlic & onion powder in a large bowl and set aside.

In a smaller bowl, beat yogurt, eggs and honey until combined.

Pour the wet ingredients into the large ingredients with the dry ones, mixing to combine. Let sit for a couple of minutes for the coconut flour to absorb the liquid.

Using an ice cream scoop, place balls of dough on a parchment or Silpat-lined cookie sheet. Press down gently and top each with a sprinkle of seeds.

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