Friday, November 23, 2012

Gluten-Free Vegan Cinnamon Buns


You know a cookbook is good when it can convince a diehard fan of butter, eggs, and white flour that she wants to try baking gluten-free and vegan. Oh, hi there, I’m that diehard fan of all things rich and creamy. I’ve long abandoned any hope that something truly delicious can be healthy—whole wheat and half-and-half just don’t taste as good as white flour and heavy cream.



Instead, I go all out. I slather on the butter like I will live forever. I swallow 803 calorie burgers (scroll down to The  Priest) on a regular basis. I go out for the sole purpose of eating pie with my friends (follow me on Instagram kyleensixteenbeans). I consume poutine and chocolate croissants like there’s not tomorrow. As long as I eat well most of the time, I don’t mind indulging myself every once in a while. (I blame my youthful outlook on life. I know it’s going to catch up with me in twenty years. I’ll cut back next year, I swear.)



After the success of the Gluten-Free Vegan Strawberry Banana Pancakes, I felt compelled to try another gluten-free and vegan recipe from Babycakes Covers the Classics. Pancakes are pancakes; they’re pretty simple to make gluten-free and vegan. But Gluten-Free Vegan Cinnamon Buns are harder to fake. They are definitely harder to make. I read the recipe multiple times and carefully measured all the ingredients, but somehow, my cinnamon buns just didn’t look turn out quite the same as in the picture.



Considering that the cinnamon buns are gluten-free and vegan, they taste pretty good. They’re definitely not as buttery as these cinnamon buns, but pretty amazing nonetheless. These are the perfect breakfast snack, something sweet that you don't have to feel guilty about.


Click below for the recipe.


Gluten-Free Vegan Cinnamon Buns

Yield: 12 buns

Ingredients:
Dough:
  • 1 ¼ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • ½ cup brown rice flour
  • ¼ cup arrowroot flour
  • 1 ¾ xanthan gum
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • ¼ cup melted refined coconut oil or canola oil
  • 1/3 cup agave syrup
  • 3 tablespoons vanilla extract
  • 1 cup warm water (Note: I used 2/3 cup water and my dough was already quite wet.)
  • ½ cup rice flour, for dusting
Filling:
  • ¼ cup melted refined coconut oil or canola oil
  • ½ cup agave syrup
  • 3 tablespoons ground cinnamon (Note: I would use less next time, maybe only 1 ½ tablespoons of ground cinnamon, because the cinnamon flavour was very strong.)
  • ½ cup raisins, optional

Directions:

Preheat the oven to 325F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together, the gluten-free flour, ½ cup brown rice flour, arrowroot flour, xanthan gum, baking powder, and 1 tablespoon cinnamon. Add ¼ cup coconut oil, 1/3 cup agave syrup, and the vanilla, and stir with a rubber spatula until a very thick and dry dough forms. Add 2/3 cup water and stir in more if needed until dough is slightly tacky. (My dough was already quite wet, so I stopped at 2/3 cup.) Wrap in plastic and refrigerate for 20 minutes.

Turn the dough out onto a surface dusted with 1/3 cup rice flour. Dust the top of the dough and a rolling pin with the remaining rice flour and roll out the dough into a ½-in rectangle with the short side-facing you. Using a pastry brush, apply half of the remaining coconut oil all over the surface of the dough.

In a small bowl, combine ½ cup of the agave syrup and 1 ½ tablespoons cinnamon. Brush the mixture onto the dough, covering it entirely. Sprinkle the raisins evenly over the mixture.

Beginning with the short side closest to you, gently roll the dough onto itself to form a log. Using a very sharp knife, cut the log into 12 1-inch-wide pieces. Place the rolls on the baking sheet and bake for 12 minutes. Remove the rolls from the oven and gently brush the top and sides of each bun with the remaining coconut oil. Rotate the baking sheets and bake for 5 minutes more, until the edges are brownies and the centres are slightly soft. Let cool for 10 minutes before serving.   

1 comment:

  1. Hmmm, they look so yummy!!
    Very good!
    Love
    Marialuisa

    ReplyDelete

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