Source: Nouveau Raw
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. So today the award for the Best Supporting Bun in a raw role (pun intended) goes to a new comer and in it’s all its glory….(drum roll please) The Veggie Burger Bun!!!! (and the crowd goes wild!!)
2 cups packed, moist almond pulp
1 cup oat flour **see preparation
1/2 cup Irish moss
1/4 cup date paste
1/4 cup flax meal**
3 Tbsp coconut flour
1 Tbsp lemon juice
1 Tbsp French Garden Seasoning
1 tsp salt
Making oat flour: first make your oat flour but putting raw, gluten-free oats in your food processor, processing until it reaches a fine flour consistency.
Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), 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.
Remove the batter and shape into buns. I used approx. 1/4 cup of dough for each bun. I rolled them into balls and then flattened with the palm of my hand.
Place bread on the mesh sheet that comes with your dehydrator and dehydrate at 105 degrees and dehydrate for approx.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.