Sarah, who blogs at My New Roots posted this recipe awhile back for a bread made with psyllium husk. Which I saw about a million times on Pinterest. She titled it ‘The life-changing loaf of bread”, so after checking it out I tried a rough version of her recipe. The bread was totally gluten-free and made without flour, and super dense. I’m not a huge fan of psyllium but I was intrigued by her use of it as a binder. So I made the bread and it was everything she promised it to be, life-changing. Well, kinda. While it was super delicious and nutty, it was so rich and tasty I couldn’t stop eating it. Fresh baked bread from the oven with a pat of coconut oil? Yum. I decided though that I probably wouldn’t make it again just because it didn’t last long in our 2 person house. However, the idea of using psyllium as a binder stuck in my head and I’ve gone through a few different variations of her bread in my notebook using zucchini or carrot to lighten it up a bit. Though I never made any of them. Till now. And it’s not bread. I decided to try her binder method for a veggie burger patty made with carrot pulp.
But here’s the lame part. I have my recipe, and I tried it- look, pictures. Before baking, John and I were crazy hungry so we decided we should just fry up a couple of the patties and have a quick burger before we bake them and freeze. Well, while they were tasty, they needed something more in there, they were just too soft. Don’t worry though, we ate them.
I figured they would firm up after a quick bake and I could review them again at that point. No such luck. I forgot about them in the oven and they are now very, very firm. Rock hard. Anyways, Ill try this recipe again sometime when I am smart enough to use an alarm. But, if you approach this method with the psyllium, let me know how it went!