Sticky Maple Buns

Does the name sound borderline sexual? Yes. But does it? Yes. Am I slightly buzzed on brunch mimosas while writing this? It’s possible.

Intros are dumb and we all just want to get straight to the recipe. Especially me because it’s time for a Sunday Prosecco nap. (Not a booze hound, I just forget that one mimosa gets me lit when I’m at Wyoming elevation)

If there was a way for me to present this sugar free, paleo recipe Siegfried and Roy style, I would. But, you guys just get the crappy WordPress lead up. Here it is!

Sticky Maple Bun Crust

  • 3 cups almond flour
  • 3/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 cup monk fruit sweetener
  • 1 tablespoon baking powder
  • 3 large eggs (room temp)
  • 1/4 cup softened ghee or grass fed butter
  • 3 tablespoons cold water
  • 1/2 tsp apple cider vinegar

Sticky Maple Filling

  • 1/2 cup melted ghee
  • 1/3 cup monk fruit sweetener
  • 1/3 cup monk fruit sweetened maple syrup (Lakanto or Birch Benders is a good brand)
  • 1 tablespoon ground cinnamon … but like…. I used Pumpkin Spice powder today cuz no way in hell was I going back to the grocery store again this weekend. Tasted bomb.com though.
  • 1/2 cup chopped pecans to be added after the buns are done baking

Directions:

Preheat oven to 350

Combine all dry ingredients in a large bowl. Get rid of any lumps.

Whisk all wet ingredients together and add to dry ingredient bowl.

Stir like a mofo with apparatus of choice until you can’t stand the thickness anymore and just want to use your hands.

Roll into a ball and refrigerate overnight. Yes, prep work is needed. This isn’t some willy nilly hangover recipe. Gotta plan for this one! But, 4 hours is also long enough for the dough to set in the fridge.

Roll the dough out between two pieces of parchment paper. Dough should be thin but not so thin you can’t work with it in the next few steps.

Mix all filling ingredients together in a bowl and prepare to watch it make sweet love to your dough.

Pour half of the filling/topping mixture long ways along the center of the dough oval. Don’t spread all the way to border of dough otherwise it’ll ooze onto the parchment paper and we don’t want to waste that precious maple goo.

Use the parchment paper to roll the dough into a log.

Cut the log into 1/2 inch slices and place each roll onto a greased baking pan

Bake for 20 min

Let cool

Top with the rest of the filling mixture and pecans.

Watch your friends eat your work of art and pat yourself on the back for making healthy af soul food.

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