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.