Serves: 4
Prep: 10 minutes
Resting time: 1 hour
Cooking time: 10 minutes
4 Genius Boosted Brioche Buns
For the butternut balls:
150g tinned chickpeas (drained weight)
150g Butternut squash (peeled, de-seeded, and roasted ‘til soft). GREAT GUT TIP: You can keep hold of the seeds and roast them to create a cracking, healthy snack or gut lovin’ garnish.
1 red pepper (roasted, skinned, de-seeded)
1 tsp tomato puree
50g onion (finely chopped)
2 tsp lemon juice
1 clove garlic, crushed
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp paprika
¼ tsp salt
¼ tsp chili flakes
1 tbsp. gluten free flour
1 tbsp. corn flour
1 tbsp. psyllium husk
For the base of the bun:
Baby spinach leaves
Grated apple
Dried cranberries
Raisins
1. Blend all the high fibre butternut ball ingredients together and leave for an hour or so to stiffen. Good things come to those who wait! If you find them too sticky to handle then add a little more flour.
2. Roll into small balls (this mix makes about 20) and fry in sunflower oil until a deep golden brown. Please be super-duper careful of your fingers with this step.
3. Remove from the oil and lay on kitchen paper.
4. Serve up in a gluten free brioche bun with a salad of baby spinach leaves, grated apple, dried cranberries and raisins. The more the merrier with plant based foods, your gut loves them!
