While I know for a FACT that I have mastered the art of (GiGi-Approved) pancake making…
I have been trying to PERFECT my BUNS for quite some time now.
Okay… I am not talking about THOSE BUNS…
Although, I have certainly been trying my best to perfect them as well.
What I am really talking about are the BUNS YOU EAT…
But I mean, I guess SOME PEOPLE would eat both?
Andddddd….. I went there.
Any who…
Buns require a lot of “ingredients” in order to achieve the taut and luscious look…
The look that gets your mouth watering.
I have to say though, at this stage of my pursuits… I admit that wiping drool from my face has happened a few times.
Buns have been a love of mine for as long as I can remember.
When I was a wee lil’ G, I used to sneak white flour (but of course) hot dog and hamburger buns from the pack, robbing at least one of my dad’s burgers or dogs of the “soft cloud-like vessel” whenever we hosted summer BBQs.
However, the buns I truly loved were the ones that look like snail shells; piping hot, pillowy-soft, buttery, and cinnamon studded, with melting glaze dripping down its sides. The buns that make all shopping malls smell like sugary bliss!
You know… Cinnamon buns.
Perhaps my love of these buns rivals that of Sir Mix-A-Lot’s??
Although… I think he might win because I have yet to pen a rap song dedicated to my obsession of the all mighty bun.
The reason I have yet to do so though is because… Ever since I was diagnosed with all of my food allergies and intolerances (GASP… 17 years ago)… I have not been able to sink my teeth into these sweet rolls sent from heaven.
That is… UNTIL NOW. Thanks to Evelyne of CulturEatz.
Actually… I could have sunk my teeth into them… Oh almost a year ago… But yeah… When they’re not exactly readily available like at say Cinnabon at the mall, it’s hard to get rollin’.
You see, Evelyne decided to take on the GiGi-Appoved challenge last year, as a wedding gift to moi (holy shit, it’s almost been a year since I have been married to my giraffe) and created a cinnamon bun recipe that is: wheat, dairy, gluten, sugar, soy, and nut free. In other words, she is a baking mastermind!
Speaking of masterminds… My friend Abby of Always Live Active (ALA Fitness)… Is a MASTERMIND when it comes to buns… And I am talking… The ones you make in the gym… So I thought I would enlist her brilliance with buns… But this time, IN THE KITCHEN!
To see some BUNS on BUNS action… You’re going to ROLL ON OVER to the latest GIGI EATS video (IE: CLICK PLAY!)
We’ve Got Some Hot Buns For You!
- 1/2 Cup Coconut Oil
- 1/2 Cup water
- 1/2 Teaspoon Salt
- 12 to 18 Drops Liquid Stevia
- 1/4 Cup Squash Puree
- 1 Cup Tapioca Flour
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Coconut Flour
- 1 Large Egg (or 2 tbsp water + 1/2 tsp baking powder)
- 1 Cup Unsweetened Flaked Coconut
- 1/2 Cup Squash Puree
- 1/4 Teaspoon Liquid Stevia
- 1/2 Teaspoon Cinnamon
- 1/2 Cup Coconut Oil
- 2 Tablespoon Coconut Milk
- 1/4 to 1/2 Teaspoon Liquid Stevia
- 1/4 Teaspoon Cinnamon
- 10 Ounce Can of Clams, optional (watch the video to SEE WHY!)
To get ROLLIN’… Either check out THE VIDEO… Or check out Evelyne’s blog post!
SO TELL ME…
- Cinnamon Buns or Donuts?
- What dessert have you MASTERED making?
- Tell me your favorite dessert and why it is!
- Have you ever been in the kitchen, realizing you don’t have a specific tool and improvised? If so… Tell me what happened!
- I found another vintage G photo! ha!
- Have you ever checked out Evelyne’s blog before?!
- If you had to make me something, within my dietary restraints… What would you make me?
- Who else is now humming BABY GOT BACK…? YOU’RE WELCOME.