GOOD EATS
PINK BURGER BUNS WITH CHIA
& Pink Burger Buns with Chia GRILLED CHICKEN BURGERS WITH PICKLED BEETS
INGREDIENTS
4 cups all purpose flour 1 tbsp chia seeds 1 tsp sea salt 1 cup beetroot juice 1 tsp raw cane sugar
1 cube fresh yeast, crumbled 3 tbsp soy coconut yogurt 1 tbsp olive oil
METHOD
Preheat oven to 180° C | 360° F. Mix flour, chia seeds and salt in a large bowl.
Lightly heat the beetroot juice in a pan. IMPORTANT: the juice should really only be lukewarm (ideally 35-38° C | 95-100° F), otherwise the yeast will die and your buns will turn out rock hard. If you are unsure, simply test with a spoon on your wrist. If it feels pleasantly lukewarm there, it’s the right temperature. Pour the warm juice into a small bowl and add the sugar and yeast. Stir well until the yeast has dissolved. Add the yeast-juice mixture, the yogurt and the oil to the dry ingredients and mix everything into a dough. Then knead for five minutes on a lightly floured surface until you have a flexible, slightly moist yeast dough. Form 12 round burger buns and place on a baking sheet lined with baking paper. Cover with a dishcloth and leave in a warm place for one hour.
Autumn Collection Pickled Beets are made in Montague! MAKE IT LOCAL
After the resting time, the buns should have visibly enlarged. Now bake them for 12 minutes.
Allow the finished buns to cool on a stove rack.
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