Linseed Burger Buns
Linseed Burger Buns
These aren’t my recipe. They’re basically straight out of Jasmine and Melissa Hemsley’s ‘Good + Simple’ cookbook. It is one of my favourites and I use all their cookbooks regularly. I add mixed herbs for an extra boost of flavour. They’re the perfect burger bun, but they also make ideal bacon sarnies! Leave the herbs out and top with butter and jam.
Commercial gluten-free breads and rolls tend to be filled with all sorts of dodgy ingredients, fillers, preservatives and sweeteners. I don’t use them, but I do like exploring real-food options, especially for Finn who’s a huge bread fan!
Ingredients (makes 4 large buns)
150g whole linseed (also called flaxseed)
1 teaspoon bicarbonate of soda (not baking powder)
1/2 teaspoon salt
A pinch of black pepper
3 free-range eggs, beaten
1/2 tablespoon maple syrup
2 tablespoons lemon juice or apple cider vinegar
3 tablespoons butter or coconut oil (I use butter)
3 tablespoons water
1/2 teaspoon dried, mixed herbs (optional)
1 tablespoon white sesame seeds for sprinkling (optional)
Instructions
Preheat oven to 180C fan and line a baking tray with parchment paper.
Grind the whole linseeds into a fine flour using a high-powered blender. You can also use pre-ground linseeds for this. Whichever you use, though, store them in the fridge to maintain the freshness of their oils.
Mix the dry ingredients (apart from the sesame seeds) together in a bowl.
Mix the wet ingredients together in a separate bowl, then combine with the dry ingredients.
Whisk the wet and dry ingredients together than leave to stand for about 10 minutes, to thicken.
Split the mixture into 4 handfuls and form into round balls. Place onto the lined baking tray. Use wet hands to shape/smooth the top, then sprinkle on the sesame seeds and gently press.
Bake in the oven for 20-25 minutes (check after 20 minutes), until the buns spring back to the touch, the tops are just starting to crack and the bases are firm.
Transfer to a wire rack to cool. Slice in half and fill. As they only make four buns, I haven’t tended to store them for long, but they should store well in an airtight container for a few days. They’re probably best eaten fresh, though.
