May 29, 2013
BBQ Pulled Portabella Sliders + Spelt Buns + Pineapple Cole Slaw
Lots of info in today’s post. Three recipes. Four if you count the cashew mayonnaise for the cole slaw. Five if you count the little slider buns! Whew… I’ve been busy. I’ve never seen small, pre-made buns in the store that weren’t made with white flour and other junk so I made these with whole spelt flour.
I first had BBQ portobello mushrooms at Rosetta’s Kitchen in Asheville, NC. I was hooked! I’ve made them a few times since then and I really want to share them with you. And for this recipe, I paired them with slider buns for something different. They’re so cute! And tasty. This meal is perfect for a cookout or a pot luck. I would suggest making the BBQ sauce AND the buns ahead of time. Otherwise you will spend the whole day in the kitchen!
~ for the slider buns
- 1 pack of yeast + ¼ cup warm water
- 2 tsp natural sweetener of your choice (I used coconut sugar)
- 2 TBS ground flax + 3 TBS water
- 3 TBS coconut oil (unmelted)
- 1 cup unsweetened ROOM TEMPERATURE soymilk + 1 TBS apple cider vinegar (vegan buttermilk!)
- ~ 3 cups whole spelt flour (see info below about spelt)
- ¼ tsp salt
- 1 tsp oil
~ for the barbecue sauce
- see recipe HERE for my Smoky Mountain Barbecue Sauce
- 4 large portobello mushrooms, stems removed
- about 2 cups Smoky Mountain Barbecue Sauce
~ for the cashew mayonnaise
- 1 cup raw cashews
- 1 TBS yellow mustard
- juice of 1 lemon
- ¾ cup water
- pinch of salt
~ for the cole slaw
- 1 small head green cabbage, very thinly sliced
- 2 cups fresh pineapple, diced
- ½ tsp celery seed
- ¼ cup raw hemp seeds
- 1 recipe of mayo (above)
Spelt vs. Wheat
Spelt is more water-soluble and more easily digested than wheat flour. It is preferred by many people with wheat sensitivities and may be an acceptable substitute for some people with gluten intolerance. However, it is not gluten-free. Something that is gluten-free will naturally be wheat-free; however the reverse is not true. Therefore spelt would not be a suitable substitute for someone with true wheat allergies or celiac disease.
|spelt rolls, just out of the oven|
If you are fortunate enough to not suffer from a wheat sensitivity, spelt can be a healthful addition to your diet. Although we don’t eat a lot of grains, I like to use a variety of them to help ensure we get as many different nutrients and the benefits from a wide spectrum of different foods. Spelt flour has slightly more protein and fewer calories than wheat flour. It contains a broad array of nutrients and is a good source of vitamin B2, manganese, niacin, copper, phosphorus, protein, and fiber. Spelt has a much tougher outer husk than wheat. During milling, this tough outer shell helps protect the grain, preserving both nutrients and flavor. It also helps protect the grain from pests and infestations which makes it much easier to grow without the use of harmful pesticides.
~ for the buns
- Combine the flax meal and the water and set aside.
- Place the yeast in a large bowl and add the sweetener and warm water. Stir gently.
- To the yeast, add all the remaining wet ingredients, including the coconut oil.
- Stir to combine.
- Add the flour, a little at a time. Use a strong wooden spoon to stir.
- When you reach a dough-like consistency, turn the mixture out onto a table or countertop and knead for about 5 minutes, using extra flour as needed.
- Place the dough into a new bowl and toss with the oil.
- Cover with a kitchen towel and place in a draft-free place to rise for about 1 hour.
- After it’s risen, turn the dough out again (add a bit more flour if needed) and pinch off balls about 2″ in diameter. Roll them in your hands until smooth and place on a baking sheet lined with parchment paper about 1″ apart. You should have about 16 rolls.
- Let rise again, about 30 minutes. After they rise again, they will be touching. That’s a good thing.
- Preheat oven to 330 degrees F.
- Bake for 20-25 minutes, until they are a bit golden and are firm to the touch.
~ for the cashew mayonnaise
- Combine all ingredients in a high-powered blender and blend until smooth.
~ for the cole slaw
- Slice the cabbage as thin as you can.
- Once you have shredded your cabbage, toss it with the diced pineapple, the celery seeds, the hemp seeds and the cashew mayonnaise.
- Refrigerate for at least one hour before serving.
|thinly sliced cabbage|
~ for the mushrooms
- Slice your mushrooms into thin pieces, keeping them as long as possible.
- Place sliced mushrooms into a saute pan, add a little water and simmer until soft and all the water has evaporated. You may need to actually pour some water off if they sweat a lot out. That’s okay.
- Add barbecue sauce, enough to cover and stir to combine.
- Slice the slider rolls in half and stuff with the mushrooms. If you made them ahead of time, warm them up first in the oven or toaster oven.
|This is how your mushrooms should be sliced. It takes a while…
Have patience, it’s worth it!
The recipe for these rolls makes 16. The mushrooms will make about 10 slider sandwiches. Enjoy the leftover rolls however you like!