I loved how this recipe turned out so much that I ate it so
fast I nearly choked!
A great way to use up leftover cooked squash that doesn’t involve chucking it into a salad.
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| Paleo, gluten free, nutritious burger bun! |
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| Red onion, paprika, turkey mince burger on a squash bun |
As the bulk of the bun is made up of squash and coconut flour it’s much lower
in carbs than the traditional version, although I do highly recommend pairing a
good fat e.g. avocado or a sauce with the bun and burger as coconut flour
(especially the de-fatted kind which I used) can be a little dry, but no less
delicious!
PLUS, as there’s over 80g of squash used, it actually counts as 1 of your 5 a
day, and not many burger buns can say that!!
Use whatever kind of burger you like, whether it be meat or
veggie based and add a side salad for extra nutrition & veg intake.
Recipe (makes 1 bun)
-85g cooked butternut squash
-1 large egg
-1 Tbspn oil (important for moisture)
-1 tspn water
-1/4 tspn baking soda
-2 and ½ Tbspn coconut flour (you could also use almond flour)**
Optional: pepper and spices of your choice, I like smoked paprika
**I used a version that had most of the fat removed as this makes recipes
lighter/less dense
Directions
-If your squash is soft enough, add all of the ingredients except the flour to
a bowl and mash together, then stir in the flour, if you want it smoother then
use a food processor/hand blender
-Smooth the mixture out into a small microwaveable bowl then microwave it for 2
and ½ minutes to 3 minutes depending on your microwave setting. Check after 2
& ½ if the middle is set, if not go for another 30secs
-Once set, remove and slice the bun in half then fill it with your burger and
fillings of choice
Labels: Dinner, Lunch
