It’s National Sticky Bun Day!

Sharing another winning recipe from Chef Linda of Esther’s Kitchen!

  
 It’s National Sticky Bun Day!! Hooray! We’ve been looking forward to this day so we can share Esther’s Mini Sticky Buns. These buns come together in under an hour. If you have made sticky buns you will know that sometimes they are hard to get out of the pan. Our method will give you wonderful results. Enjoy! ~Chef Linda 

Esther’s Mini Sticky Buns 
Cuisine: Esther Approved 

Serves: 12 mini buns 

Prep including cook time: 1 hour 

Preheat your oven to 350F. 
Place a small mixing bowl on the top of the oven. 

Dough Ingredients 
2 Tablespoons Earth Balance buttery spread

1/2 cup unsweetened almond milk 

1-1/2 teaspoons active dry yeast

1/4 teaspoon pink Himalayan sea salt

2 Tablespoons organic granulated sugar 

1 Tablespoon flax meal (do not use seeds)

1-3/4 cup all purpose flour plus 1 Tablespoon for dusting work surface 

Rolling pin

1. Place the Earth Balance and 1/2 cup almond milk in a microwaveable bowl. Microwave on 30 second increments until the buttery spread is melted. 

2. Pour the heated almond milk and buttery spread in a food processor or electric stand mixer with dough attachment hook. Add the remaining dough ingredients. If using a food processor, turn it on and use the dough button. Process the dough for about 3 minutes or until a dough ball forms and spins around. Turn the food processor off. If using an electric stand mixer, turn the mixer on medium and mix until a dough ball forms. Turn off the mixer. 
3. Place the dough ball into the warm mixing bowl. Wet a paper towel or cloth towel with hot water. Wring out the water and place the towel over the dough. Let the dough rise slightly while you make the filling. 
Filling Ingredients 
1/2 cup organic light brown sugar 

2 teaspoons ground cinnamon 

1/2 cup finely chopped pecans 

2 Tablespoons melted coconut oil 

1. Combine the filling ingredients in a small mixing bowl and stir until combined. 
Dough Roll Assembly 

1. Spread the 1 Tablespoon of flour on your work surface. 

2. Roll out the dough into a rectangle that measures 9″ x 12″. Use a ruler for accurate measuring. 

3. Sprinkle the filling evenly into the dough rectangle. Press the filling lightly into the dough. 

4. Starting from the 12″ length, tightly roll the dough into a log with the seam side down. Using a sharp knife, cut the log into 1″ pieces. Use a ruler for accurate measuring. 

5. Spray a 9″ round baking dish. Place the buns in the baking dish on top of the stove. Cover the buns with a warm towel while you make the Sticky Topping. 

Sticky Topping Ingredients 
1/4 cup organic light brown sugar 

1 teaspoon vanilla extract 

2 Tablespoons coconut oil 

1 cup pecan halves 

1 Tablespoon molasses or corn syrup 

1. Add all ingredients in a small saucepan. Heat the ingredients on low heat until the sugar and coconut oil melts. Stir constantly with a metal spoon to prevent scorching. Turn off the heat and pour this sticky sauce over the buns. 
Bake the sticky buns for 15 minutes at 350F. Remove the buns from the oven. Grab 2 plates. Place one plate over the buns. Invert the buns onto the plate. Remove the baking dish. Place the second plate over the buns. Invert the plates so the sticky pecans are on top. 
This method prevents the sticky buns getting stuck to the bottom of the pan. The traditional method for making sticky buns is placing the sticky mixture on the bottom of the pan then the buns are placed over that mixture. 

Note: If you want stickier buns, double the Sticky Topping Ingredients but only use 1 cup pecan halves. Walnuts will also work for this recipe.

For more information on Esther, visit www.estherthewonderpig.com, or like her page on Facebook. Also, be sure to follow Esther’s Kitchen on Facebook for more wonderful recipes like this!!

Esther’s Friendship Cake

My blog has been defunct for quite a while, however, I have discovered a new use for it. Here, I’m sharing a recipe, so that it can be easily pinned. The recipe is from Esther’s Kitchen, and Chef Linda is amazing. They don’t yet have their website set up for sharing recipes, so maybe this will be helpful to us Pinterest fanatics! You can learn more about Esther and her inspirational life at estherthewonderpig.com.
  
Esther’s Friendship Cake – From Chef Linda of Esther’s Kitchen

Cuisine: Esther Approved  

Serves: 8×8 cake

Prep including Cook Time: 1 hour


Cake Ingredients
 

1 cup organic granulated sugar

1 cup all purpose flour

1 Tablespoon chia seeds

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1/4 teaspoon pink Himalayan sea salt

1 (16 oz) can crushed pineapple, undrained

Preheat the oven to 350F. Coat a 8×8 baking dish with cooking spray.  

1. Combine all ingredients in a mixing bowl with a spoon. Stir until smooth.

2. Pour the cake batter into the prepared pan.

3. Bake for 30-35 minutes. While the cake bakes, begin to evaporate your almond milk.

4. Method for frosting the cake-Remove the cake from the oven and immediately pour the hot frosting over the hot cake. Spread the frosting evenly over the cake. The milk will absorb into the cake. Allow to cool before slicing. Store covered in the refrigerator.


Frosting Ingredients
 

3/4 cup evaporated almond milk(see recipe below)

1/2 cup organic granulated sugar

1/2 cup desiccated coconut

1/2 cup sliced almonds

1 teaspoon vanilla extract

1/4 cup Earth Balance buttery spread

1. Once your milk has evaporated to half way below the scald line to the bottom of the pot (20 minutes), stir in the granulated sugar and Earth Balance into the milk. Cook on medium heat for 5 minutes. Stir in the coconut, almonds and vanilla extract. Turn the heat to warm or low to keep the frosting hot.  

2. Pour the hot frosting evenly over the cake. Use the back of a spoon to spread out the frosting.

Evaporated Almond Milk Ingredients  
1-1/2 cups unsweetened almond milk

1. Pour the almond milk into a medium size pot. Cook uncovered over medium heat for 20 minutes. Stir occasionally. The milk will evaporate to a half quantity that will yield 3/4 cup evaporated milk for the frosting recipe.

Maybe later I can figure out how to share a printable!

Thanks!

Plant Manager

The humans in our household (both of us) have been following strictly plant-based nutrition for going on two months now. We are really loving the way we are feeling and even more so, the fact that no animals are harmed in the making of our food. In making the decision to do this, because of limited options where we live, we have essentially eliminated the opportunity to eat out (with very few exceptions). Therefore, I have been cooking and preparing all of our meals at home (making me the “Plant Manager”). This has led to a lot of exploration of new dishes and new ways to prepare old favorites. This past weekend, through Pinterest, I found a recipe from Sonia at The Healthy Foodie, Apple and Almond Salad. As with most recipes I attempt,  I tweaked, bringing this particular one in line with the plant-based guidelines we follow: No animal products and no added oils. (I also omitted the olives as a personal preference).

So, I present to you, my take on Sonia’s original recipe:

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Vegan, Zero Cholesterol, Broccoli, Apple and Almond Salad

INGREDIENTS

    • 2 heads broccoli, florets only, chopped
    • 1 large red apple, diced
    • 1 cup raw sliced almonds
    • ½ cup raisins
    • ¼ cup dates, chopped (about 10)
For the vinaigrette
  • 2 cloves garlic, minced
  • the juice of 2 limes (about 1/4 cup)
  • ¼ unsweetened applesauce
  • 2 tbsp spicy brown mustard
  • 1 tbsp white vinegar
  • 2 tbsp agave
  • ½ tsp sea salt
  • ½ tsp freshly cracked black pepper
  • 1 tbsp fresh rosemary, chopped
  1. Steam the broccoli until tender. Rinse in icy water to stop cooking and allow to drain in colander while cooling.
  2. When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.
  3. In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.
  4. In a large mixing bowl, add all ingredients plus the vinaigrette and mix until thoroughly combined.
  5. Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.

It was a big hit in our home, served alongside Lentil Burgers on homemade whole wheat buns and oven baked French fries.

Please let me know if you try my version and how you liked it!

You can find the original (non-vegan) version at: Broccoli, Apple & Almond Salad

Thanks for reading!!