A bout of dehydrating unexpectedly produced my latest raw burger, the bun is made from coconut flour, oat flour, almond flour, garlic, onion and courgettes all blended in a Vitamix and then dehydrated. The burger consists of sunflower seeds, chia flour, garlic, shallots, olives and oregano again all blended and then dehyrated. Assembled with micro greens, cashew mayonnaise and dehyrated ratatouille style veg – that’s tomato, onion, garlic, red pepper, courgette and basil.
I hadn’t planned to make a burger but was in dehyrating mode preparing for my rawfood customers evening meal when I had a rare moment of inspiration. Recipe will definitely be going into my second cookbook.