Alissa's Burger Buns

[rawhomeschoolmom]

Hi everybody,

I just saw the most delicious picture of this from Apple, and then when I answered it seemed to go to a different thread ... anyway, I made these yesterday and turned out looking, and probably tasting, NOTHING like Apple's picture! Can't figure out what I did wrong ... maybe not letting the buckwheat sprout long enough and mixing it enough in the food processor is all I can come up with.

Any suggestions? Thanks!

[Apples'nAvos]

rawhomeschool mom -

i think that my buns are the ones you're referring to. For those buns, I let the buckwheat soak and sprout for the amount of time that Alissa suggested in her book, although nowadays I'm noticing that they are sprouting MUCH faster - sometimes even in one day. It must be the warner weather.
I used dark flax seeds for that recipe, so that's why the color seems a little darker than the ones that Rawkinlocks made. They do have a very unique taste, and I took the trouble to really shape them like burger buns. I also recall needing to add extra ground flax so that it would actually hold together properly while it dried, otherwise it was too watery to build up that high. A word of caution if you're going tomake them into "real" burger bun shapes - they take DAYS to dry properly! I make then flatter now because I'm usually too impatient to shape them to precisely and wait for them to dry.
The buns won't taste like any kind of burger bun you've eaten before, but I am addicted to them! :)

[rawhomeschoolmom]

Hi Apple,

Thanks so much for writing back! Yep, it must be the ground flax -- that must've been what made yours the tan color -- mine are speckled and may have fermented just a bit -- although I only let the buckwheat sprout just a little -- mine have been sprouting like crazy, too!

I'll have to keep trying! The ground flax sounds like a great addition to balance the buckwheat flavor.

Many thanks again! :)