Ingredients:
Turkey
pulled turkey, chicken, or pork - 4-5 cups
tomato sauce or crushed tomatoes - 2 cups
nitrate-free bacon - 4 slices, cut into 1/2-inch pieces
apple cider vinegar - 1/3 cup
water - 1/3 cup
raw honey - 2 Tbsp
chili powder - 2 tsp
ground cumin - 1/2 tsp
ground cayenne pepper - 1/2 tsp
garam masala - 1/2 tsp
Slaw
paleo mayonnaise - 3 Tbsp
apple cider vinegar - 2 tsp
celery seed - 1/2 tsp
sea salt - to taste
freshly ground black pepper - to taste
green cabbage - 3 cups, thinly sliced
Buns
pastured eggs - 4
coconut flour - 1/3 cup
blanched almond flour - 1/3 cup
sea salt - 1/4 tsp
baking soda - 1/2 tsp
coconut oil - 1/3 cup, warmed to a liquid state
freshly squeezed lemon juice - 1/2 tsp
sesame seeds, optional - 1 tsp
Preparation:
Barbecue Sauce
-Saute bacon in a medium saucepan over medium heat until crispy, about 10 minutes. Add all remaining ingredients except turkey and bring to a boil. Reduce heat and simmer for 5 minutes.
-Add turkey and stir to combine. Continue to cook over low heat until turkey is warmed.
Slaw
-Whisk mayonnaise, vinegar, and celery seeds in a large bowl. Season with salt and pepper.
-Add cabbage; toss gently to coat.
-Cover bowl and chill until ready to use.
NOTE: Slaw can be made up to a day in advance.
Buns
-Preheat oven to 350 degrees F.
-Line a baking sheet with parchment paper.
-Combine flours, salt, and baking soda in a medium bowl.
-Combine oil and lemon juice in a small bowl or liquid measuring cup.
-Add wet ingredients to dry ingredients and stir to thoroughly combine. Let dough sit for 5 minutes.
-Scoop dough in 8 equal mounds onto the parchment paper, about 2 inches apart. Gently press the rounded center down a little with your fingers.
-Sprinkle with sesame seeds, if desired.
-Bake for about 10 minutes or until top is lightly toasted.
-To serve, scoop turkey onto the flat side of one bun, top with slaw, and place another bun on top.
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