Pecan Rolls (Grain-Free)

This adaptation of traditional pecan rolls contains grain-free flours and a little maple syrup to keep it low sugar.

There are some mornings I just want a breakfast pastry, especially on the weekends. Perhaps it’s the pastry chef engrained (no pun intended) in me. However, until recently, I shied away from converting pastry recipes to natural-sugar-grain-free alternatives. I dabbled, but I knew: First, sugar is just the worst thing for you. I needed to kick sugary breakfasts, Diet Coke, mid-afternoon bars and snacks (which are not healthy if you’re eating them as a substitute for a sugar fix.) Secondly, if I had an unhealthy relationship with sugar, I needed to kick it.

it’s literally taken me a couple of years to slay the sugar dragon. Having alternative options like this around only increased my want for sugar. Now I truly believe I have it under control. I feel better about it than ever. When I’m hungry now, I crave fats. So I’ve decided to let a few pastries back into my life and see how it goes.

I’ve carefully adapted the ratios to yield a dough that stretches and chews similarly to a gluten dough. Also note that cream of tartar is substituting baking powder. It’s grain-free and overall gives these types of doughs more “lift”.

Finally, you need to eat these right away. Next day you may be able to revive leftovers on a low re-heat setting in the microwave, but after that, toss them. So make enough only to eat them in one day, enjoy them and move on.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Pecan Rolls

Prep time: 30 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 25 M

Ingredients

Dough

• 1 cup blanched almond flour
• 2 cups tapioca flour, plus additional for dusting work surface (see Pro Tip)
• 1/2 cup + 1/4 cup coconut flour (divided)
• 1 Tablespoon grain-free baking powder (or make your own with cream of tartar)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup water
• 1/2 c (2.5 oz) palm shortening
• 1 Tablespoon + 1 teaspoon apple cider vinegar
• 2 Tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 large eggs, slightly beaten

Maple Cinnamon Schmear (filling)

• 2 Tablespoons pure maple syrup
• 2 teaspoons cinnamon
• 1/2 cup palm shortening
• 1 cup chopped or whole pecans

Method

1. Sift together the almond flour, tapioca flour, 1/2 cup coconut flour, (reserving the additional 1/4 cup) baking powder, baking soda and salt into the bowl of a stand mixer fitted with the paddle attachment, (or into a bowl for use with a hand mixer).
2. In a microwaveable measuring cup to bowl, combine the water and the shortening, and warm in the microwave at 50% power, enough to melt the shortening. Allow to cool.
3. Add the apple cider vinegar, maple syrup and vanilla to the melted and cooled shortening mixture, and stir to combine.
4. With the mixer running on slow, add the shortening mixture to the dry ingredients and allow to combine.
5. Add the eggs to the dough mixture, continue to mix to incorporate. Scrape the bowl between additions to ensure all ingredients are combined and moistened. Add the final 1/4 cup of coconut flour. Mix until just combined. The dough will pull together but it will be sticky.
6. Wrap dough in plastic wrap and refrigerate a minimum of 30 minutes. (Can also be refrigerated overnight to bake the next day.)
7. When you're ready to proceed, preheat oven to 350º.
8. To make the schmear, combine the palm shortening with maple syrup and cinnamon. Mix together with a spatula to make a smooth, paste-like consistency.
9. Lightly wipe each cup of a muffin pan with a bit of the schmear using a paper towel. Add 1 Tablespoon of chopped pecans to the bottom of each muffin cup.
10. Remove the dough from the refrigerator, unwrap and dust the work surface with tapioca flour. Roll the dough to about 1/4 inch thick, approximately 10” X 14” size rectangle. Make sure the edges of the dough are nicely squared off. Use additional tapioca if necessary, but do not over-dust.
11. Spread the schmear evenly over the surface of the dough. Spread evenly to the edges except for one of the 14" sides, leaving about 1/4 inch without the schmear. This is the edge you will seal.
12. Starting with the long edge that has schmear, begin tightly rolling the dough. Once completely rolled, pinch the clean edge closed to seal.
13. Cut the dough into 12 equal portions (each about 1 1/4" inch thick) and place cut side down on top of the pecans in each muffin tin.
14. Bake in a pre-heated 350º oven for 20 to 25 minutes, rotating pan halfway through cooking. Allow to cool slightly, then invert to remove the rolls from pan, with the pecans on top. Serve warm.

Pro Tip

You can substitute modified tapioca starch, if you can locate it (I buy it online). It gives the dough a more gluten-like consistency, and yields a more tender crumb and crisper crust.

https://livingdelishandnutrish.com/recipe/pecan-rolls-grain-free

©Tina Wells Luxury Brands, LLC

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