Eating Your Way Out of Pain Home About Me Arthritis Foods Bread Recipes Dinner Recipes Featured Stories Healthy Recipes Misc Recipes NonDairy Desserts Reviews Salad Recipes Home » Bread Recipes » Maple Pecan Sticky Buns Without Dairy MapelPecanSctikyBunsWthiouD taryi Feb 14, 2013 by P.S. Love Maple Pecan Sticky Buns Without Butter or Eggs peRBiecunskyciStaPencM eapl So, you thought it couldn’t be done! Oh yes, it can! And oh yes, they are SO good. For more than a decade, I have been making Maple Pecan Sticky Buns for my dad for his birthday every year. Lately, we are on special diets. Neither one of us want to give up our beloved Sticky Buns, so I went to work in the kitchen. This recipe works well for anyone with arthritis, high cholesterol, dairy allergies or is vegan or vegetarian. First thing, you need to get the yeast proofed. Yeast Proof 1/4 cup warm water 1 tablespoon yeast 1 teaspoon sugar Put the water in your bread making bowl, stir in the sugar and sprinkle on the yeast. Wait 15 minutes to make sure it gets foamy. If it doesn’t, call a do-over. Dump that out and try a fresh batch. Add 2 cups bread flour 1/3 cup sugar 1 cup homemade almond milk 1/3 cup olive oil 1-1/4 teaspoon salt converted by Web2PDFConvert.com Add to the yeast mixture: the bread flour, sugar, almond milk, olive oil and salt. Turn on your mixer to the 2nd setting and let it mix with the paddle for about 4 minutes. You want this mixture to look a little stringy as the paddle moves around. This is the gluten doing its thing. When it is a little stringy and elastic looking, it will hold in the rise. This is very important because we’ll be adding whole wheat flour to this recipe. Whole wheat is a little more difficult to work with than white flour. Add 2 cups whole wheat flour Now we make the dough. Add the whole wheat flour to the mixture. Mix with the paddle until it forms a dough. Add more flour if needed. Knead until the dough is very smooth. The dough should be very slightly sticky, but not sticking all over the bowl. It needs to be very soft and very pliable. Cover the bowl with a wet towel and let rise for 2 hours. Roll the dough out into a large rectangle about 16″ x 12″. Filling 1/2 cup sugar 1 tablespoon Molasses 1 tablespoon ground cinnamon Mix your filling in a small bowl and set aside. Rub onto dough 3 tablespoons olive oil Splash your olive oil onto the rolled dough and rub it around with your hand to spread it evenly. Be sure to leave one long edge without any oil. That is the edge you will use to pinch it to the loaf later. Sprinkle the filling around on the olive oil. Rub it around a bit with your hand to get it even, keeping that one edge naked. Starting with the long, oiled and filling edge, roll up the dough. Roll it as tight as you can without damaging the dough. When you are done, you will have a very huge, long cigar. Take the naked edge and pinch it into the long cigar. Pinch it all down the loaf. Slice roll into 1/2. Slice the halves in half. Slice each of those parts into three. Topping 3/4 cup sugar 3 tablespoons molases 3 tablespoons olive oil 1 cup maple syrup (It has to be real maple syrup) 1-1/2 cups (6 ounces) coarsely chopped pecans Mix the sugar, molasses, olive oil and syrup in a small bowl and mix well. Pour the topping mixture into a large baking dish. Sprinkle the pecans all over the topping mixture. I use a stainless steel lasagna pan that is 15″ x 11″ x 5″ It doesn’t need to be that deep, but it sure helps to have it that long and wide. This one featured below is very similar to what I use. ExcelSteel 4-Piece Stainless Roaster with Cover, Rack and Spatula Place the rolls into the baking dish on the topping, leaving as much space as possible between them. Cover tightly with plastic wrap and let them rise for 1 hour. Bake at 375 for 30 minutes. They will be a golden brown when done. Remove from oven. Put parchment paper on top of a large cutting board that can completely cover the baking pan. Cardboard will work if you do not have a cutting board that big. converted by Web2PDFConvert.com Architec Gripperwood Hardwood Cutting Board, 16 by 20-Inch Place the parchment covered cutting board on top of the baking pan and quickly flip it over so all falls out onto the parchment paper. Remove pan and scrape the syrup out of the pan onto the sticky buns. Be really careful because that syrup is extremely hot sugar. It will give you a nasty burn. Ask me how I know! Allow to cool, separate one off with a fork and chow down. They can be frozen and thawed for eating later. Eat all the Maple Pecan Sticky Buns you want! They are healthy! Yeah, sure, I know, but in comparison to other recipes with sour cream, butter and eggs in the dough, butter on the dough, butter in the syrup, these are far healthier. Not to mention, half the flour is whole wheat in this recipe which helps your body process all that sugar. So, if you are determined to give yourself diabetes, this is the better way to go. stPosedatRel agTs SourDough Bread Recipe w ithout Dairy Posted on Jan 29, 2013 sThieSar VEGAN Super Moist Chocolate Cake Recipe – Vegan Posted on Dec 6, 2012 How to Make Almond Milk Posted on Nov 8, 2012 How to Make Peanut Butter Posted on Nov 5, 2012 LeaveaRepyl Your email address w ill not be published. Required fields are marked * Name * Email * Website Comment You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong> Verify your real existence, Drag and put the money in the wallet converted by Web2PDFConvert.com Reset Powered by Sweet Captcha Submit Comment Designed by Elegant Themes | Pow ered by WordPress converted by Web2PDFConvert.com