This recipe is naughty. Just naughty.
I highly recommend that you use all of your will power to resist it. Click off this page. Pretend that you did not just see that picture.
But then again…
If you love sinful breakfast pastries, really really love them, you can stay and try these Real Healthy Pull-Apart Sticky Buns.
I can’t even say that without drooling.
Mmmmmm, a hot cup of coffee with a sticky, cinnamon-y, pulled apart bun. Heaven, pure and simple.
Now why am I calling these ‘Real Healthy’ when clearly they are an indulgence? As sinful as these sticky buns are, I’ve taken out the grains, gluten, cane sugar and dairy that traditional sticky buns are made with.
So you get to indulge with less guilt.
But I still recommend that you try to resist….these sweet breakfast treats can be pretty addicting!
- 1 Tablespoon raw honey
- 1 packet (2 tsp) active dry yeast
- ¼ cup warm, filtered water
- ¾ cup blanched almond flour
- 3 Tablespoons coconut flour
- ½ cup arrowroot starch
- ¼ teaspoon sea salt
- 1 omega-3 egg
- 1 Tablespoon coconut oil, melted
- 1 teaspoon apple cider vinegar
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch pie pan with coconut oil.
- In a small bowl combine the honey, yeast and warm water. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
- In a medium bowl combine the almond flour, coconut flour, arrowroot starch and salt. Work out the lumps with a fork. Add the egg, (1 Tablespoon) coconut oil and vinegar to the yeast mixture and mix to combine.
- Add the wet ingredients to the dry ones. Mix well and form a ball of dough. Work the dough for about 30 seconds with your hands, smoothing out any lumps.
- Place the dough in the fridge to chill for 10 minutes. This will make it easier to work with as you form the buns.
- Spread the chopped pecans over the bottom of your prepared pie pan. Combine the coconut palm sugar and cinnamon in a shallow bowl, and place the melted coconut oil in another shallow bowl.
- Divide the dough into 12 equal parts, and roll each part into a ball. Dip each ball into the coconut oil, and then roll in the coconut palm sugar mixture. Arrange the balls in the pie pan, on top of the pecans. Mix any remaining coconut oil with the remaining coconut palm sugar and drizzle over the dough.
- Cover the rolls with a dish towel and place in a draft-free spot for 30 minutes. This will allow the rolls to rise a bit, making them fluffier and even more awesome.
- Bake for 25-35 minutes, until cooked all the way through. Allow to cool for 10 minutes, then cover with a plate, and flip it over, so that the pretty, sticky pecans are on the top. Serve with hot coffee or tea and enjoy with pleasure 🙂