Soak overnight, 1 1/2 cups of dry organic garbanzo beans
2 tablespoons organic psyllium husk powder (anthonysgoods.com or Amazon)
1 tablespoon organic olive oil (Thrive Market brand)
1/2 tablespoon organic turmeric powder
1/2 teaspoon xanthan gum
1 teaspoon Himalayan pink sea salt
1 teaspoon baking soda
1 teaspoon organic apple cider vinegar
1 tablespoon organic date sugar (Anthony’s.com or Amazon)
One cup water
3/4 cup of organic almond flour
Organic raw pumpkin seeds (Go Raw. iHerb.com, Vitacost.com or
Amazon)
DIRECTIONS
Preheat the oven to 350°
Place the chickpeas in a blender or Cuisinart.
Coarse grind the chickpeas. The chickpeas when ground will then equal 2 cups of chickpeas.
Mix baking soda and apple cider vinegar together and then add to the blender with the chickpeas.
Add all the rest of the ingredients to the blender with the chickpeas except the almond flour. Pulse grind the ingredients until they are all Incorporated. Turn the dough out into a bowl. Add the almond flour a little at a time and mix it until you can form round doughballs.
Place the dough balls in the shape of a bun on a baking sheet lined with parchment paper.
Sprinkle with pumpkin seeds
Bake in the oven for 40-45 minutes
