The best recipes arise spontaneously, right?
So while I ate the last beetroot bread slice, I thought about something else with the leftover beetroot juice in my fridge. Something special, fancy and unique. It took me exactly one week to implement my plans and to make my mental cinema in reality!
But now let’s come back to this bread or rather burger.
The main bread dough is made of spelt wholemeal and buckwheat flour. Oh how I love this! So simple but really delicious and for those who can’t eat or don’t like gluten, you’ll love this one too!
And next is beetroot! Yeah, there’re really rare in my house even if I’m pretty addicted to them. As you might know, I have an older and younger sibling who both don’t really like vegetables. But with hiding them in some successful basic dough they eat them, too (hehe, oh I’m sorry)
What comes next for a real burger is the meat, or as a vegan I would die for this simple quinoa patty! Just let them simmer while your bread is rising and afterwards mix it with just a few ingredients! Keep it simple ‚cause these buns will steal the show anyway.
I would also recommend to make this „throw everything in a blender“ sauce. Have I already told you that I really, really love spontaneous recipes?
Ok, and now for all who haven’t hunger so far, here’re some close up pictures!
I know, you’ll liking your fingers and the screen.
Yep, that’s real food porn! And please don’t fall down!!
And now finally here’s the recipe:
400 gram Spelt wholemeal flour
45 gram Buckwheat flour
4 tsp active dry yeast
1 tsp Salt
3 small raw beetroot, peeled
200 ml warm Water
50 gram Quinoa
120 gram Oats
30 gram semolina
25 gram Cashew-nuts
2 rosted and peeled Peppers
10 gram Spinach
2 tbsp lemon juice
- In a large bowl, whisk the flour and yeast with salt.
- Add the beetroot into a blender or food processor and blend until smooth.(If it’s not smooth and 2-3 tsp water)
- Now, divide the dough into two pieces and combine the „normal“ one with water and the other mixture with beetroot puree, until it comes together.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowls tightly with a sling wrap and place it in a warm area. Let rise until double in size – about 1 1/2-2 hours.
- Afterwards sprinkle the work area generously with flour and knead the dough for 10 minutes.
- Roll each half into rectangles. Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished buns. You, of course can decide for yourself! Roll into buns, sprinkle with Salt or Sesame and bake for 20-30 minutes.
- Cook Quinoa according to the leaflet.
- Grate the carrots finely and mix it the reminding ingredients. Add quinoa as well as some water and let it stands a few minutes and swells.
- Then heat oil in a large skillet and form patties (best with wet hands). Fry a few minutes until golden brown!
- Cut peppers in half, scoop out the seeds and place on a baking tray. Roast for 40 minutes until slightly charred. Remove from the oven and leave to cool. Peel the skin from the peppers, chop and put in a blender. Add the remaining ingredients and purée.