Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with coconut oil cooking spray.
Butternut Squash (3 cups)
in half lengthwise, remove seeds and bake with flesh side down for approximately 40 minutes or until flesh is well cooked and easily mashed.
Remove squash from the oven once cooked and allow to slightly cool.
While the squash cooks, prep all the other items. Cook
Barley (1/2 cup)
according to the package instructions. Once barley has cooked, drain any excess water and set aside for later.
While squash and barley cook, add
Oats (1/2 cup)
Bran Flakes (1 cup)
to food processor or NutriBullet and blend until they reach a flour-like consistency.
Add oats and bran flakes to large bowl along with
Ground Oats (1/2 cup)
Hazelnut Flour (1/3 cup)
Flaxseed Meal (1/4 cup)
Rinse and drain
Canned Chickpeas (2 cups)
, then add to the bowl of food process and process 6-10 seconds or until beans are a good mashed consistency without being too smooth.
Add mashed chickpeas to a large bowl with oats and hazelnut meal.
Once butternut squash has cooked and cooled, add the flesh (approx. 3 cups) to the same large bowl, along with the cooked barley. Stir to combine.
Organic Eggs (2)
Garlic (2 cloves)
Smoked Paprika (1 Tbsp)
Onion Powder (1/2 Tbsp)
Chipotle Peppers in Adobo Sauce (1 tsp)
Ground Black Pepper (1 tsp)
Sea Salt (1 tsp)
and stir until all ingredients are thoroughly combined.
Refrigerate the mix for approximately 30-45 minutes, or freeze for 10-15 minutes if short on time, to allow the mixture to firm up.
Grease large baking sheets with coconut oil cooking spray, then scoop out large spoonfuls of mixture to create each patty. Once on the pan, use your hands to shape and flatten into a patty. The mixture will be wet and sticky, but once they bake, the texture holds up nicely!
Bake for 15 minutes, flip and back for an additional 12-15 minutes.
To serve, place patty on your choice of bread and top with
Avocados (to taste)
Tomatoes (to taste)
Cheese (to taste)
Fresh Spinach (to taste)
, or your favorite toppings.