Gluten-Free Sweet Potato Buns
Let's be honest, holding a veggie burger in your hands—piled high with lettuce, tomato, and all our favorite toppings—desperately trying to keep it all together so you can fit in your mouth, is half the fun!
So what do you do if you want to enjoy the hands-on burger experience, without the all of the flour from the bun?
Whip up a batch of Sweet Potato Buns!
The Culinary Gym Sweet Potato Buns make a delicious nutrient-rich bread-alternative. The combination of sweet potato, quinoa, oats, and flax in this recipe make our buns a rich source of vitamins, minerals, and phytonutrients that you're not going to get from any standard hamburger bun.
Gluten-Free Sweet Potato Buns
By Chef Katie Mae
Makes 8 buns | Ready in 30 minutes | Stores 5 days in fridge
INGREDIENTS
- 2 cups baked & peeled sweet potato
- ¼ cup flax seeds, ground
- ½ cup dry rolled oats, ground
- ½ cup dry quinoa, ground
- ½ cup whole pecans, ground
- 1½ tablespoons baking powder
- ¼ cup white sesame seeds
DIRECTIONS
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Add the sweet potatoes to a large mixing bowl. Use a fork to mix in the ground flax.
- Add the ground oats, quinoa, pecans, and baking powder to the bowl. Mix everything until the batter has an even consistency, but try not to overmix.
- Use your hands to form mix into buns that are about ¾-inch thick and 3 to 4 inches in diameter. Place the buns onto the prepared baking sheet.
- Bake for 10 minutes, and then use flipper to carefully flip the buns. Sprinkle each bun with a bit of sesame seeds.
- Bake for an additional 7 to 10 minutes until the buns are browned to your liking. Remove from the oven and let the buns cool for 5 minutes before serving.
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