Who doesn’t love burgers? I do!

These super simple nut-free, oil-free, grain-free and gluten-free raw vegan burger buns are the perfect addition to my fave homemade burger recipe. They’re the perfect balance of light and hearty and crunchy but soft.

I love them slathered with mayo (the beauty-boosting kind I share in ‘A Week’s Worth of Raw Vegan Dressings‘) and combined with my no-bake burger patties and no-fry French fries, with a serving of fat-free raw vegan ketchup on the side. It’s the yummiest and healthiest way to satisfy those burger cravings (sans the fat-triggering side effects).

The Global Girl Raw Recipes: These super simple nut-free, oil-free, grain-free and gluten-free raw vegan burger buns are the perfect balance of light and hearty and crunchy but soft. Delish slathered with mayo (the beauty-boosting kind: https://theglobalgirl.com/raw-dressings/) and combined with no-bake burger patties and no-fry French fries, with a serving fat-free raw vegan ketchup on the side.

Photography and Recipe by Ndoema

Raw Vegan Burger Buns {Nut-free & Gluten-Free}

May 28, 2013

by The Global Girl

Category Healthy Living The Global Girl TV

Ingredients

INGREDIENTS
1 cup of ground sunflower seeds
1 cup of ground flaxseeds
1/4 cup of psyllium husk
Pinch of pink Himalayan salt
1 cup of spring water

Instructions

INSTRUCTIONS
Combine all the ingredients in a bowl and mix well until you get a nice doughy and sticky consistency.
Spread the burger buns dough on your dehydrator sheet (I love to use a silicone spatula).
Time to shape the buns! I personally use a round ring mold (I like my buns perfectly shaped and I've got a total lack of patience, so shaping anything by hand is pretty much off limits;).
Now, you're ready to dehydrate. I used this super inexpensive Ronco dehydrator for years after returning the Excalibur (the noise was driving me crazy!). I've recently "upgraded" to the AmeriHome, it's more efficient than the Ronco (because it has a fan and you can modulate the temperature) but a tad noisy (though nothing close to the Excalibur...)
Dehydrate for 3 hours. Then flip the buns and dehydrate for another 3 hours.
Et voilà!