Sticky Buns

These are the closest thing to cinnamon buns that I have had in about 20 years!  My husband enjoys these as well, and he doesn't need to eat gluten-free.  These sticky buns are also free of refined white sugar.  This recipe is based on a recipe from 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt.

It seems as though everyone is really into the Paleo diet these days.  Baking with almond flour and other nut flours has become quite popular.  I was reading an article by Chris Kresser, that explained how nuts have the same if not more phytic acid/phytate (a food toxin) than grains.  The article made me question the idea of exclusively baking with almond flour.  It also helped me confirm that baked goods should be an occasional treat whether they are made with almond flour or a grain-based flour.  It reminds me of the saying "Everything in moderation".  In moderation, these sticky buns are definitely are one of my favourite treats.

Sticky Bun Ingredients

1 3/4 cups Cloud 9 - All-Purpose Baking Mix (from Costco)
2 teaspoons or 1 envelope of Red Star Bakipan instant yeast (this brand is gluten-free)
1 1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
3/4 cup mashed banana
1/4 cup water
1/4 cup agave or liquid honey
1 teaspoon cider vinegar
1/4 cup butter, melted
2 eggs

1.  In a small bowl, combine the baking mix, yeast, salt and cinnamon.  Mix well and set aside.

2.  In a large bowl, mash the banana and add the water, agave, vinegar and butter.  Stir well to combine.  Beat in the eggs until well blended.

3.  Slowly add the dry ingredients until combined.  Scrape the sides and beat for about 4 minutes.  Set aside to make the glaze.

Pan Glaze

1/3 cup melted butter
1/3 cup coconut palm sugar
1/3 cup agave or honey
1 teaspoon vanilla extract
1/2 cup pecan halves
1/2 cup raisins

4.  In an 8-inch square baking pan, combine the melted butter, coconut sugar, agave and vanilla.  Sprinkle with pecans and raisins.  Drop the dough by 9 heaping spoonfuls on top of the pan glaze.  Do not mix or smooth tops.  Let rise in a warm place for 45-50 minutes or until the dough has almost doubled in volume.

5.  Bake in a preheated 375 degree oven for 40-42 minutes or until the buns sound hollow when tapped on the top.  Immediately invert pan over a serving platter.  Allow to stand for 1 to 2 minutes before removing pan.  Serve warm.