You may have seen my post a few days ago about the fastest & most awesome paleo bread in the universe – the paleo breakfast muffin, well this is a tweaked version of the recipe to be used as a bun for burgers. What burger is complete without the bread? Now you can have your bun and eat it too 😉
The major changes I made were to use a much larger mug (one of the extra large, half litre type ones) to make it a suitable size to hold burgers, and to reduce the fat in the recipe and substitute for sundried tomato puree. Because this is a double quantity of the mix the cooking time is upped considerably – make sure you don’t overcook and test for doneness the way you would a cake (see below).
We served these with double layers of soy burgers and a thin layer of extra matured Canadian cheddar for a fast, filling & delicious lunch 🙂
Ingredients – makes 4 rounds as shown
2/3 cup ground almonds
2 whole eggs, cracked & beaten
1/4 tsp salt
1 tsp baking powder
2 tbsp coconut oil
3 tbsp sundried tomato puree
1/8 tsp oil based lemon extract, or the zest of half a lemon, grated
Optional – 1tsp orgeano
Optional – pieces of roasted pepper in oil
Optional – a few chilli flakes
1. melt the coconut oil in the microwave.
2. Mix in all the other ingredients until a smooth batter is obtained
3. Grease an extra large mug (or if you prefer, 2 regular ones) and pour the batter in. You’re looking for the batter to come about half way up in the mug, if you’re not sure what sizes you have.
4. Microwave on high for 4 minutes if using the extra large mug, or 90s with only one mug in the microwave at a time if using the small ones. Check the bread is done by sticking a cocktail stick into the middle of it, if any liquidy gunk is seen put it in for another 30s. If the stick comes out clean you’re good to go. Note: your microwave may work differently, adjust time if you need to. you’re looking for a springy, soft bread on the outside that’s cooked through to the middle. Allow to cool until you can handle it.
5. Slice and serve. Enjoy!