A few days ago Michelle and I were craving our newest raw burger that we made before and wanted to make a base for them instead of a bun.
We got to thinking and browsed some of our recipes and came across our veggie wrap. We said that is perfect! That is what we will use as our base but this time we will make the wraps as mini’s.
And that is how our mini burger tostadas came about. Now it is not like the real deep fried tostadas these ones are a little healthier for you.
We are really enjoying using sunflower seeds as our base for our raw burgers so that is what we did again here. We leave ours a little on the chunky side because we like texture in our burgers.
Now for the veggie base. It is made from just 3 ingredients! This time around we did some in the oven to show people how to make it in the oven and some in our dehydrator.
This time our wraps came out a little different. We made our wrap in the blender, even throwing in the flax meal. We realized that this made the wraps more soft and doughy, gooey like, instead of being a little soft and a little crispy like before. They were still good just a little soft. I guess by blending the flax meal at high speeds changed the texture for our final outcome.
The wraps in the oven did not really come out but the ones in the dehydrator did. So we used those in the pictures. We have still been enjoying the ones made in the oven they are like soft gooey flatbreads. So lesson learned hand stir in flax meal or else we will get a different result. *when we make these veggie wraps again we plan on just blending the veggies and hand stirring in the flax meal like we did the first time.
Here is our yummy gluten-free and raw burger tostada dinner. Hope you like.
What you will need:
- 1 avocado
- 1 spiralized squash or zucchini (or any veggie of your liking)
- salsa verde or any salsa or spread you like
- recipe of our veggie wrap or any wrap or taco of choice
Re-make of our veggie wrap
- we followed the recipe of using carrots, cauliflower, flax meal and water
- we added in a pinch of cumin and sea salt this time, to taste
Blend all ingredients in blender, though recommend hand stirring in the flax meal. Scoop mini tostada dough on cookie or dehydrator sheets. Let dehydrate for over night (ours went for about 8-10 hours). And the ones in the oven we made at 325 for about 30 minutes. (we also think maybe the ones in the oven would have turned out better if we cooked them at a higher temperature)
- we followed our recipe that was inspired by our dear friend Gena using sunflower seeds as the base (again you can use any burger of your liking)
We made these in the dehydrator for overnight.
To make the whole dish.
Building your mini burger tostadas is the fun part!
Take a veggie wrap in this case (or any bottom of choice wrap or taco) as your base and place on a plate.
Grab some lettuce and place on top of veggie wrap.
Next we topped ours with spiralized squash. You can use any veggie here of your liking cooked or raw.
Than we put down some slices of an avocado.
Than the burger.
Topped the whole thing off with our homemade salsa verde.
Than you dig in and enjoy!
We ended up eating these mini tostadas with our hands. we are crazy like that haha
isn’t eating food with your hands fun? we think so
Hope you enjoy our mini burger tostadas.
We hope everyone has a wonderful day!
Till next time, xoxo
PS: if you are in Chicago make sure to stop by the Run n Roll Chicago Expo to see Raw Threads and grab yourself the newest thing in athletic wear!