Created in collaboration with Healthy Luxe, these homemade charcoal buns are made using organic spelt flour, and we've used a combination of black tahini and activated charcoal to create the colour! Thanks to its powerful toxin-clearing properties, activated charcoal may be able to assist kidney function by filtering out undigested toxins and drugs.
For the pulled jackfruit filling, we have used Amazonia's Tender Jack, a tasty vegan option that could replace pulled pork or shredded chicken in savoury meals. For this Asian-inspired recipe, we've chosen the delicious pre-marinated Teriyaki flavour. All you have to do is heat it up in a pan for 5-10 minutes and add it to your bao buns with your choice of vegetable fillings. We recommend cabbage, carrot and sprouts – but you can customise them however you like!
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Charcoal Bao Buns with Pulled Jackfruit
Lunch, Dinner, Tender Jack
2/3 cup warm water
2 tsp coconut sugar
9 grams dry yeast
1 ½ cups organic self-raising spelt flour
½ tsp organic charcoal powder (optional)
2 tbsp extra virgin olive oil
1 ½ tbsp black tahini
1/2 pack of Amazonia Tender Jack Teriyaki
dd coconut sugar and dry yeast to warm water, mix well and set aside for 10 minutes.
Place flour in bowl and create a well in the centre (for a darker charcoal colour you can add a small amount of organic activated charcoal).
Add extra virgin olive oil and tahini to warm water mix, combine and then gradually add to flour to create a dough.
Knead for a few minutes, then place in a bowl and allow to rise for 1-2 hours.
Roll dough to approximately 1cm thickness and cut into circles, using a cookie cutter (or mug). Fold in half and steam for approximately 15 minutes.
While buns are steaming, place jackfruit in a pan and gently cook for approx. 10 minutes pulling apart using tongs. Add more water as required.
When buns are cooked, add jackfruit and additional extras. We recommend broccoli sprouts, carrot and red cabbage.