Grilling season is here and it wouldn’t be complete without making some hamburgers on a nice and soft grain-free hamburger bun! Most of the grain-free buns I have tried were not as soft and bendable as this sweet potato hamburger bun.
How did I achieve the soft texture?
You guessed it, with sweet potatoes! I boiled and mashed sweet potato and mixed it with cassava flour, flaxseed meal, eggs, salt, baking powder, baking soda, and apple cider vinegar. The dough is very sticky, but it’s normal. It’s best to use a large spoon to put equal amounts of dough on a baking sheet and shape it into buns. Baking time takes only 20-25 minutes.
Ingredients
For approximately 4 buns
- 1 cup cassava flour
- 3 Tbsp flaxseed meal
- 4 eggs
- 1/2 cup mashed sweet potatoes, or sweet potato puree, optionally pumpkin puree
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp apple cider vinegar (ACV)
Directions
- Preheat oven to 400 °F. Combine cassava flour, flaxseed meal, baking powder, baking soda, and salt. Mix.
- Add boiled and mashed sweet potatoes or sweet potato puree, eggs and ACV.
- Mix well to form a thick batter. If the batter is too runny add more flour, if it’s too thick, add some water.
- Use a large spoon to put equal amounts of dough on a previously oiled baking sheet.
- Shape to form the buns.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool completely before cutting.
The buns are best when eaten the same day. Keep leftover buns in a plastic bag or airtight container and refrigerate them for up to one day, or freeze them for longer storage.
Thank you for stopping by! After struggling for more than a decade with digestive issues, I finally unraveled the connection between serious inflammation problems, fatigue, and brain fog. My own healing journey led me to become a certified Integrative Health Coach, that is passionate about helping others find hope and to heal.
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