Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Saturday, April 11, 2009
Banana Caramel Sticky Buns
I was going for muffins with a streusel topping. That didn't work out so well, but they came out like caramel sticky buns, and they were fabulous. I asked my non-GAPS husband if these weren't the "best thing ever", and he replied enthusiastically that yes, the were "the best thing ever!"
One problem I had was that the butter from my topping oozed out all over my oven, creating a smoking mess. Partly that's because I only topped half of the buns since my six year old wanted plain banana muffins (so double high topping). Partly it was because the sticky part of sticky buns is actually supposed to be on the bottom (while baking. You flip them onto a tray when they come out of the oven). I am going to cook them that way tomorrow, and I'll let you know how it works out.
Ingredients for buns
1 Large very ripe banana, mashed
6 eggs, lightly beaten
1/3 cup melted butter or coconut oil
1/2 cup honey
1 Tbsp. vanilla extract
2/3 cup coconut flour
1/4 tsp. salt
Ingredients for topping
(These measurements are approximate. It should taste great raw, so feel free to experiment.)
1 cup chopped crispy pecans or walnuts (from Nourishing Traditions or WAPF)
1/4 cup honey
1/4 cup butter
2 tsp. ground cinnamon
1 tsp. coconut flour
Makes 12 buns.
Preheat oven to 350 degrees F.
Mix all ingredients for buns with a wire whisk. Pour into a well-greased muffin tin or use silicone liners (I think paper would stick too much).
Mix all ingredients for topping with a fork. Crumble topping on buns.
Bake for 20-25 minutes, until cooked through. Cool for about two minutes then immediately remove from muffin tin to a wire rack to finish cooling. You will have to scrape the topping back onto buns as you remove them, but the topping will set-up as they cool. Hot caramel can burn skin badly, so please be careful.