For too long we’ve been eating veggie burgers on a bed of lettuce, feeling inferior and envious of those with patties stuck between two fluffy buns. Finally we’ve figured out an allergy-friendly recipe that’s easy to make and quick to prepare. For a little something extra, sprinkle the top of each bun with seeds of your choice before baking; flax, pumpkin, sunflower, and sesame are our favourites.
2 Cups Water
2 tbsp Chia Seeds
1 Cup Sorghum Flour
1 Cup Quinoa Flakes
1 Cup Flax Meal
1 tbsp Psyllium Husk
3 tsp Baking Powder
2 tbsp Olive Oil
Preheat the oven to 200ºC (400ºF).
Pour half the water in a bowl.
Add chia seeds first giving them time to soften for a minute.
Combine the rest of the ingredients, not forgetting the remaining cup of water.
Place the bowl in the freezer for 10 minutes allowing the mixture to firm up slightly before baking.
Roll into 6 buns of equal size and place on a baking tray.
Bake for 30 minutes.
Allow to cool for a couple of minutes before slicing in half and serving.