Every week we bring you a taste bud-tingling, saliva-inducing recipe for you to feast your eyes (and stomachs) on.
This afternoon we’re bringing you something that is both delicious and good for you (in other words, it’s the perfect treat).
We give you the recipe for Paleo Cinnamon Buns, courtesy of the Paleo Mom website…
Ingredients:
Filling:
- 1/3 cup butter
- 6 tbsp muscovado sugar
- 2 tbsp cinnamon
- ½ tsp cardamom
- Extra butter or lard for greasing
Bread:
- 3 cups ground walnuts and pecans (about 2 cups each of pecan and walnut halves, ground in a food processor until the texture of coarse sand or slightly finer)
- 3 cups Blanched Almond Flour
- 1 cup tapioca
- 6 eggs
- 1/3 cup butter
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tbsp honey
- ¼ cup warm water
- 2 tsp Active Dry Yeast
Method:
1. Combine sugar and spices in a bowl or spice shaker.
2. Bring ingredients to room temperature (this is most important with ground nuts, almond flour, eggs and butter).
3. Proof the yeast (which means wake it up and get it growing). To do this, combine yeast, honey and warm water (should be luke warm, not too hot). In about 10 minutes, it should be foaming.
4. While waiting for the yeast to proof, combine the remaining ingredients in the bowl of a standing mixer.
5. Add the yeast and then mix on low speed for at least 5 minutes (up to about 10).
6. While you’re waiting, grease a 9×13 inch pan (you could also use a rimmed baking sheet or a muffin pan).
7. Line your counter with parchment (probably two sheets overlapping). Grease the mat or the parchment with butter.
8. Pour out your sticky bread dough onto your prepared surface. Grease your hands and flatten the dough into a big rectangle about 1 or 2 inches thick by hand.
9. Spread butter over the surface of your rectangle. Sprinkle the entire surface with the sugar and spice mix.
10. Now roll the dough into a log.
11. Using a sharp knife, cut 1-2 inch thick slices of your dough log and transfer to your prepared pan. It helps to clean any dough off your knife in between each cut. Space at least 1 inch apart in the pan. You can cut as many cinnamon buns as you want. This makes 12 quite large cinnamon buns or 18 smaller ones. Don’t worry if they aren’t perfect swirls.
12. Let rise in a warm corner of your kitchen for 45 minutes (I let mine rise in the oven with the light on and the door a crack open, and then take out to rise the last ten minutes on the stovetop while the oven is preheating). It’s normal for them to not rise very much but they will then puff up much more while baking.
13. Preheat oven to 190ºC/375ºF with oven rack in the top third of your oven.
14. Bake for 25-30 minutes (closer to 20 minutes if you made them smaller).
15. Enjoy!
