Wednesday, February 23, 2011

Cinnamon pecan rolls



1 1/4 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup tapioca flour
2 teaspoons guar gum
3/4 teaspoon baking soda
1/8 teaspoon sea salt
2 tablespoons organic cane sugar
1/8 teaspoon vanilla (I use vanilla powder, which is just a vanilla bean ground in the coffee grinder)
1 cup rice milk

2 cups pecan pieces
1/2 cup dark agave nectar
1 teaspoon organic saigon cinnamon (I'm sure any cinnamon will do)
1/4 teaspoon sea salt
1/4 teaspoon vanilla (I used vanilla powder)

(Optional) Caramel sauce:
I used Cafe Gratitude's "I am The Best" Caramel Sauce left over from another recipe. 

Preheat oven to 400*F

To make the dough:

Mix dry ingredients in a food processor with the "S" blade.

Add rice milk to dry ingredients and mix in food processor until dough forms. You might need a little more milk; add slowly, you want the dough to stick together in a ball, but not too sticky that it will be difficult to roll out.

Turn out dough onto a silpat, or smooth surface dusted with rice flour and set aside while you mix the filling.

      To make the filling:
      Put all filling ingredients in food processor and process just until mixed.

      To assemble:

      Roll dough into an approximate rectangle shape, about 1/4" thick. 

      Spread filling on top of dough. The filling is very sticky, but it will spread evenly as you work with it. I used my fingers, which was much easier than a spatula.

      Roll the dough and filling mixture into a log.

      Slice into approximately 1/2" slices. 

      Place slices on baking sheets lined with parchment paper and bake at 400 degrees for approximately 20 minutes. Remove from oven and let cool.

      Optional: top with your favorite cinnamon roll topping 


      BTW, these cinnamon rolls definitely do not need a topping. I just wanted to use up some caramel sauce I had in the fridge. But they are just as yummy without anything extra on top.

      Next time, I think I would use 1/2 as many pecans for the filling, and in place of pecans, mix in some diced apple and currants.

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