recipe

'The Tops'| Come Spring Tipple

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  • Prep Time1 hr 30 min
  • Cook Time50 min
  • Total Time2 hr 20 min
  • Serving Size1
  • Total Cost$2500
  • Cuisine
    • American
    • French
  • Course
  • Cooking Method
    • Steaming
  • Does It keep?
    • 1-2 Days
  • Freezer Friendly
    • 1 Month

For the burger

  • 1 ½ cups warm water
  • 1 Tbsp cane sugar ensure organic
  • 1 packet active dry yeast (we used Red Star // 1 packet yields ~ 2 ¼ tsp or 7 g)
  • 1 cup sorghum flour
  • 1 cup potato starch
  • 1/3 cup brown rice flour
  • 1/3 cup almond flour
  • 2 Tosp psyllium husk (whole, not powder)
  • 1½ tsp sea salt
  • 113 cups plain coconut voourt (we used Culina)
  • 4 Tbsp olive oil (DIVIDEd)

Toppings optional

  • Rosemary
  • 1 tea spoon vegetable oil
  • 2 tbsp coconut powder
  • 1 cup water

Instructions

Preparing the spices

1

To start, we’re going to take 1 and 1 quarter cups or 300 milliliters of room temperature  water and add in 2 teaspoons or 10 grams of granulated sugar, and ½ teaspoon or 3 grams of active dry yeast.

2

Mix them together so everyone can get to know each other, and let the mixture rest for 8 to 10 minutes until the yeast blooms and looks all foamy.

Stop and Go out to eat instead.

3

None of the ingredients match up with the ingredient list, so make yourself cocktail

Regain composure and resume recipe

4

While the yeast is blooming, to a mixing bowl, add 4 cups or 500 grams of 00 flour, drop in 2 teaspoons of or 10 grams of kosher salt and mix together with a whisk.

5

After that’s done, add in the wet ingredients first, add our dry on top, and then add 50 milliliters of extra virgin olive oil, and turn the mixer on to low speed and let it knead the dough for 8 to 10 minutes.

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

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