Activated Charcoal Spelt Slider Buns
To be honest, I’ve always wanted to make black burger buns! I saw them on a dish in Bali and the way the colors popped with it made me have to recreate it. I also really love a quick bread recipe and this one you can make in 45 minutes start to finish. Don’t get me wrong, I love my fermented spelt bread but these buns hit the spot.
I love using coconut sugar from Big Tree Farms with the spelt flour as it gives such an amazing flavor combo together for this recipe. These buns are super fluffy, vegan, refined sugar free, and wheat free!
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Makes 12 Slider buns and 8 full size burger buns
Prep Time: 30 minutes
Cook time: 12 minutes
The Goods:
2 packets active dry yeast
1/4 cup Big Tree Farms Coconut Sugar
1 cup warm water (not too hot to touch but more than lukewarm)
1/3 cup avocado oil + more for brushing
1 chia or flax egg (1 tbsp ground chia or flax seeds + 2 tbsp water, mix well and let sit for 2 minutes)
1/2 tsp salt
1 tbsp activated charcoal
2 3/4 - 3 cups spelt flour
white sesame seeds
The Method:
Preheat oven to 425.
In a large mixing bowl, add yeast and sugar. Mix well.
Add water and let the yeast bloom for 5 minutes.
Add in the oil and chia/flax egg and stir with a fork.
In a separate bowl, combine flour, activated charcoal and salt. Mix well.
Slowly add in 1/2 cup flour mixture at a time while stirring until you get a dough. Should bounce back to the touch and not be sticky. Careful not to add too much flour and keep the dough somewhat moist.
Keep in the bowl or lay out on a floured surface, Knead the dough about 10 times and form into a ball. If it starts to stick to your hands, just flour them and keep kneading.
Grab a knife or spatula and cut into 12 pieces for sliders and 8 for full size burger buns,
Gently roll into balls and place at least 2 inches apart from each other on lined sheet pan.
Cover with a damp cloth and let rise for 20 minutes
With a brush or your fingers, coat the buns with a little bit of avocado oil and sprinkle the white sesame seeds on top.
Bake for 10-12 minutes and let cool on a cookie sheet.
Enjoy immediately and save the rest in an airtight bag out on the counter for 2-3 days.
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