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Category: |
Category: |
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Dry ingredients |
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Ingredients: |
Ingredients: 2 c. gluten-free 1:1 baking flour
¾ c. almond flour
¼ c. cane sugar
1½ tbsp. psyllium husk powder or 2¼ tsp. xanthan gum
1 packet (2¼ tsp.) instant or highly active yeast
1 tsp. baking powder
2 tsp. cinnamon
¾ tsp. salt
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Directions: |
Directions:In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients. Mix on low until combined. |
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Wet ingredients |
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Ingredients: |
Ingredients: 1 c. warm water, about 110F
2 eggs
1½ tsp. apple cider vinegar
2 tbsp butter, melted (or dairy-free alternative)
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Directions: |
Directions:1) In a measuring cup, mix together the wet ingredients.
2) With the mixer running on low, slowly pour the wet ingredients into the dry ingredients.
3) Increase the mixer speed to medium-high then mix for 6 minutes. This allows air to incorporate into the dough. The dough will have the consistency of cookie dough. (NOTE: If your batter is thinner than thick cookie dough, add a little flour at a time until you get this consistency. You may need a little more flour depending on the brand of flour you use or how you measure it.)
4) Scrape down the sides of the bowl and form into a ball in the bottom of the bowl. Cover and let rise for 1 hour. |
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Caramel topping and filling |
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Ingredients: |
Ingredients: ¾ c. butter, melted (or dairy-free alternative)
1¼ c. brown sugar
⅓ c. honey and maple syrup (half and half) or all honey
2 tsp. cinnamon
1 tsp. cloves
1 tsp. vanilla
½ tsp. salt
1 c. raisins
½ c. chopped pecans
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Directions: |
Directions:1) Preheat the oven to 375F.
2) In a medium bowl, whisk together the butter, brown sugar, honey, cinnamon, cloves, vanilla, raisins and salt.
3) Grease a 9-inch round cake pan (preferably a dark non-stick cake pan).
4) Pour half of the caramel mixture into the pan. Sprinkle with the chopped pecans.
5) Place a large sheet of parchment paper on a clean counter and generously coat with gluten-free flour. Once the dough has risen, use an oiled spatula to turn it out onto the parchment paper. Use wet hands to smooth the dough out into an even layer (about 1-inch thick or 11x13 inches). You will have to wet your hands several times while doing this.
6) Pour the remaining caramel mixture over the dough and spread carefully with an off-set spatula. Roll along the long edge, using the parchment paper to help you lift the dough. Tuck the edges together to create a nice log shape.
7) Using an oiled knife, cut the roll into 8 pieces. You will have to wipe off the knife and re-oil it between each cut. Carefully take one sticky bun at a time and shape it into a circle, then place in the prepared pan.
8) Bake for 35-40 minutes, until the edges are golden and the caramel is bubbling. Let the sticky buns cool in the pan for 5 minutes, then turn out onto a serving dish. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hrs. 5 min. |
Personal
Notes: |
Personal
Notes: These sticky buns are best served the day they're made, but any leftovers can be stored in an airtight container at room temperature and reheated for 10-15 seconds in the microwave.
Nutritional info:
Calories: 676.33kcal | Carbohydrates: 75.38g | Protein: 9.09g | Fat: 40.43g | Saturated Fat: 14.88g | Cholesterol: 94.2mg | Sodium: 573.32mg | Potassium: 291.07mg | Fiber: 5.83g | Sugar: 52.54g | Vitamin A: 688.22IU | Vitamin C: 0.19mg | Calcium: 111.92mg | Iron: 2.42mg
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This recipe for Sticky buns (GF, DF) is from