I am blessed with an exceptional well functioning stomach. I say this because I know many people who unfortunately are not! A belly out of balance is not to be joked with, as it can cause many hours of discomfort and feeling anti-social!
Sourdough bread and croissants are among my favourite guilty-gluten-pleasures and I allow myself to enjoy these whenever a true craving arise, without any adverse digestion effects, but I do love to incorporate tons of veggies into my meals, being able to do so while enjoying a sandwich or a burger, I came up with a solution and simply made a bun almost entirely out of veggies.
It might sound a bit odd making a bun without any flour what so ever. Normally a little nut meal or at least some kind of seed overload is required, but here the magic trick is egg and psyllium. Though looking awfully lot like a bun it does have its differences from the classic flour version. As you might imagine it has a moist texture and you will not be able to bite into a crispy crust but you will get a nutrient load and for those who have sensitive stomach it might be the better choice!
1 broccoli head
5 Tbsp almonds or hasselnuts
2 Tbsp chia seeds
1,5 Tbsp psyllium husk
1 tsp salt
4 large eggs
Use a food processor to chop the broccoli (alternatively coarsely grate it on a grater). Add eggs and pulse. Add the remaining ingredients and pulse until combined. Let the dough sit for around 10 min, if to seems to liquid add 1/2 Tbsp extra psyllium. Preheat oven t0 375 ºF/180 ºC (with fan)
Use a spoon to make around 10 buns. Place them on a lined baking sheet. Drizzle with a little bit of seeds and bake in the oven for 25 min until golden. Set a side to cool.
Keeps well in fridge for up to 5 days – freeze well.