GRILLED FLATBREADS

SERVES 6 FLATBREADS

1 2/3 cups (200g / 7oz) all- purpose flour

1/2 tsp. salt

3 tbsp. canola oil

NUTRITIONAL VALUES

Calories: 183kcal
Fat: 7.3g (0.6g S.Fat)
Carbs: 25.4g
Protein: 3.4g
Sugar: 0.1g
Sodium: 194mg

METHOD

Combine all the ingredients in a mixing bowl with 1 cup (100 mL) water and stir with a wooden spoon until the flour and liquid combine to form a dough. Turn the dough out onto a floured work surface and knead for 5 minutes by hand. Rest the dough for 20 minutes, covered.

Divide the dough into six even pieces and roll them out as thinly as you can with a rolling pin.

Grill them for 2 to 3 minutes on each side over direct heat.

HOT PICKLED RADISHES

SERVES 1 POUND (500g)

300g (11oz) radishes

2 jalapeño peppers

1/2 cup (100ml) white vinegar

2 garlic cloves, peeled

3 tbsp. muscovado or dark brown sugar

2 tsp. dried oregano

1 tsp. coarse sea salt

3/4 tsp. cumin seeds

NUTRITIONAL VALUES

Calories: 208kcal
Fat: 1.4g (0.3g S.Fat)
Carbs: 44.3g
Protein: 3.5g
Sugar: 33.4g
Sodium: 2789mg

METHOD

Slice the radishes thinly and cut the jalapenos into thin rings. Combine the vegetables in a canning jar.

In a saucepan, combine the remaining ingredients and bring to a boil. Cook for 5 minutes on low heat.

Pour the pickling liquid over the vegetables, cover tightly, and place in the refrigerator for at least 2 hours to steep.

RECIPE NOTES

These pickles will keep in the fridge for one to two months. If properly canned, they can last much longer at room temperature if unopened (processed in a hot water bath).

SWEET POTATO BUNS

SERVES 4 BUNS

FOR THE DOUGH

2 tbsp. ground flaxseeds

2 tbsp. water

One 1/4-oz. (7g / 0.2oz) packet active dry yeast

1 tbsp. raw cane sugar

2 tbsp. vegan milk

1/2 cup (100g / 4oz) boiled and mashed sweet potato

2 tbsp. canola oil

2 cups (250g / 9oz) white spelt flour

1 tsp. salt

FOR THE GLAZE

1 tbsp. vegan milk

1 1/2 tsp. maple syrup

EXTRAS

1 tsp. poppy seeds

NUTRITIONAL VALUES

Calories: 299kcal
Fat: 2.3g (0.3g S.Fat)
Carbs: 59.4g
Protein: 8.9g
Sugar: 3.6g
Sodium: 595mg

METHOD

To make the dough, combine the flaxseeds with 2 tablespoons water and set aside for 10 minutes to swell.

Set aside until the yeast has dissolved in 14 cup (60 ml) warm water and vegan milk.

Combine the sweet potato, liquid, and oil in a mixing bowl. Separately, combine the flour and salt. Stir in the wet ingredients, including the flaxseed and yeast mixtures, with a wooden spoon. Then, on a floured work surface, knead the dough by hand for 10 minutes. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.

Cut the dough into four equal pieces. To flatten each piece, lightly press it. Turn the pieces upside down and shape them into round buns by folding the edges inward. Place the buns on a baking sheet lined with parchment paper, with the seam (where the sides meet) on the bottom. Cover and leave to rise for another 20 minutes.

Preheat the oven to 180°C/350°F.

To make the glaze, combine the vegan milk and maple syrup.

Brush the burger buns with the maple syrup glaze, then sprinkle with the poppy seeds. Bake for 20 minutes, or until the tops are a light golden brown and the buns are fluffy and soft.