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.

Lemon Cranberry Scones

This scone recipe uses the (Gluten-Free) All-Purpose Baking Mix by Cloud 9 that can be purchased at Costco.  I would assume that other gluten-free cup-for-cup flour replacement mixes would work just as well in this recipe.

Ingredients

1 cup butter, softened

2/3 cup coconut palm sugar

3 large eggs

1 teaspoon vanilla extract

2 cups gluten-free all-purpose baking mix

2 teaspoons baking powder

grated lemon zest from 1 lemon

1/2 cup dried cranberries

Directions

1.  Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

2.  In a large bowl, beat together the butter and sugar.  Add the eggs one at a time, beating after each addition.  Beat in the vanilla.  

3.  Add the all-purpose baking mix and baking powder, and stir to combine.  Add the lemon zest and dried cranberries, stirring until well incorporated.

4.  Place the mound of dough in the middle of the parchment paper on the cookie sheet.  Flatten into a  large round circle.  Use a pizza wheel to slice the dough into 8 equal wedges.  Bake the scones together in the middle of the cookie sheet (don't move them).  Bake until the scones are firm and golden - roughly 30-32 minutes.

5.  Cool the scones for 15-20 minutes before adding the glaze (optional).

Lemon Vanilla Glaze 

This glaze recipe is free of refined sugar and based on a recipe from The Urban Poser website.

1/3 cup coconut butter (such as Artisana)

1 tablespoon coconut oil

2 tablespoons honey or agave

2 tablespoons lemon juice

1 teaspoon vanilla

3-5 drops of vanilla liquid stevia

Warm the above ingredients in a small saucepan over low heat until combined and thickened slightly. Spoon onto each scone and spread with a butter knife.

Coconut Milk Tart with Mango Puree

This is an exotic dessert that combines the flavours of coconut milk, ginger and orange marmalade and mangoes.  You can also vary the fruit puree or sauce to change it up!  This dessert is inspired by a recipe from the Complete Gluten-Free Cookbook by Donna Washburn and Heather Butt.

Crust

2 cups walnuts

1/2 cup pitted dates, soaked until softened and then drained

1 teaspoon cinnamon

1 teaspoon ginger

pinch of sea salt

In a food processor, puree the above ingredients until they are mixed together and ground fairly fine.  Line the bottom of a small springform pan with parchment paper.  Press the crust into the bottom of the pan.  

Filling

2 tablespoons arrowroot starch
1/2 cup almond milk or another dairy-free milk
1 can lite coconut milk
1/4 cup honey
2 eggs, lightly beaten
1 envelope unflavoured gelatin
3 tablespoons Ginger and Orange Marmalade (I used the St. Dalfour brand, which is fruit sweetened)
1 tablespoon vanilla

In a large heavy saucepan, stir together arrowroot starch, almond milk, coconut milk, honey and eggs.  Sprinkle with the gelatin and let stand for 10 minutes.  Cook over medium heat, stirring constantly, for about 15 minutes, or until just thick enough to coat a metal spoon.  Do not let boil.  Remove from heat and stir in the marmalade and vanilla.  Place the saucepan in cold water (the water level should be about the same as the level of the filling in the pan) and stir until the filling no longer steams.  Spoon the filling into the crust.  Cover and refrigerate for at least 4-5 hours, until set, or overnight.  When ready to serve, top individual servings with the chilled mango puree.

Mango Puree

1 - 600 g package of frozen mango chunks, defrosted in the fridge

1 cup water

1 tablespoon arrowroot starch or kuzu

3 tablespoons honey

2 teaspoons freshly squeezed lemon juice

3 tablespoons Ginger and Orange Marmalade

In a large saucepan, combine the arrowroot and water.  Add the honey, lemon juice, marmalade and mango chunks.  Bring to a boil over medium-high heat, stirring frequently, for 15-20 minutes, or until mangoes are soft.  Using a hand blender or blender, puree until smooth.  Store in an airtight container in the refrigerator for up to 3 days. 

*This puree is also great over coconut milk ice cream or gluten-free chocolate cake.