Raw Veggie Burger BunsAdd to favorites
The bun, the glorious bun! I really can’t remember what it feels like to hold a hamburger wrapped up in a bun! That was until today.
Lettuce us all take a moment and pause… let us part take of this silence to give thanks to the all mighty bun. Also known as a Burger Snuggie, the Paddy Protector, the Burger Hugger… the bun plays the role of supporting the cast, the leading star known as the Nutless Veggie Burger
In this bun recipe I used Irish Moss gel, which you can learn how to make by clicking (here
). If you don’t have any, can’t find it, or don’t want to use it, you can omit it. It gives the bread that “spongy” texture. In its place you can try 1 Tbsp of ground psyllium
or perhaps a few tablespoons of ground flax or chia seeds. I hope you enjoy this recipe. amie sue
Yields 6 full bun sets (1/3 cup for top and 1/4 cup for bottom)
- To make the oat flour place the rolled oats in a food processor, fitted with the “S” blade. Process until it reaches a fine flour consistency.
- Add the ground flax, coconut flour, French Garden Seasoning, and salt. Pulse till mixed.
- Add almond pulp, Irish moss, date paste, and lemon juice. Blend till everything is well incorporated.
- Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time. If the bread cracks a lot while forming it, it needs a bit more water.
- If you don’t have Irish moss gel or the kelp paste, you can try 1 Tbsp of psyllium husk. This will give the bread a sponginess.
- I used 1/3 cup of dough for the top bun and 1/4 cup of dough for the bottom bun. See the photo below on how I molded them.
- Place bread on the mesh sheet that comes with the dehydrator and dehydrate at 115 degrees (F) for about 6-8 hours.
- As an indicator if it is dry enough, touch the center of the bread slices. You don’t want it to be doughy but you also don’t want the bread to dry out too much.
- Store in a sealed container in the fridge to extend shelf life.
Since raw breads don’t rise during the dehydration process,
you want to shape them so look exactly how you expect a
but to look.