Sunday, May 12, 2013

Paleo Sticky Cinnamon Buns

This is my fourth attempt at this recipe. Tastes way better than looks!!!

Ingredients Roll:
Almond Flour 3 1/2 cups
Eggs 2 large room temp
Coconut Oil 3 tablespoons
Agave/Honey 3 tablespoons
Coconut Flour 1 teaspoon
Vanilla 1 tablespoon
Baking Powder 1 teaspoon
Sea Salt 1/2 teaspoon
Additional Almond Flour for kneading

Mix all ingredients together to form a dough (will be very sticky). Place dough on wax paper; cover and place in refrigerator while you move to next step.

Ingredients Filling:
Pecans/Walnuts 1 cup chopped
Dates Pitted 1/2 cup *soaked then puréed
Cinnamon 1/4 cup
Agave/Honey 1/4 cup
Coconut Oil 2 tablespoons
Vanilla 2 teaspoons
Sea Salt 1/2 teaspoon

First and foremost soak Dates in water from 2-4 hours prior if you can. Then once softened purée in food processor. Mix all remaining filling ingredients to make a sticky paste. Set aside while you go to the next step.

Ingredients Icing:
Coconut Oil 1 cup organic *not melted
Agave/Honey 1/4 cup
Vanilla 1 tablespoon
Arrow Root Powder 1 teaspoon

Mix Coconut Oil with Agave/Honey to form a thick paste (this step necessary to prevent separation). Add Vanilla and Arrow Root Powder making sure no lump. Set aside in cool area to allow the icing to tighten up.

Okay now you are ready to finish. Remove dough from refrigerator. Rollout in between wax paper into rectangle about 1/4 inch in thickness (can use additional Almond Flour to prevent sticking). Spread filling evenly throughout dough going within 1/2 inch of edges. Using the wax paper roll filled dough lengthwise; gently squeeze to remove air pockets. Once you have the log formation completed place in freezer for 10 minutes to firm (this will help keep roll shape as difficult with no gluten). Once chilled cut into 1 inch circles (buns). Place each bun on parchment lined baking pan approximately 13x9 inches. Then rise but don't really spread out (slightly). Bake at 325 for 15-18 minutes. Cover with foil mid-way through baking if brown too much. Allow buns to cool completely before spreading icing on top as icing melts quickly. Still a work in progress but this recipe was MMM good!








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